Reviewed: Jul. 30, 2008

Not exactly "world's best" since it is a shortcut pie and not the original way to make it, but I really do like this pie for a quick dessert. Definitely only use 8 oz. of cool whip in the pie and use the rest to spread on top once it has set if you want too.

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Carrieh82

Cooking Level: Intermediate

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Reviewed: May 26, 2008

This is just O.K., but not fabulous. I like that it is easy and nothing to sweat over. The variation that I prefer is this: one can of limeade concentrate, 1 can sweetened condensed milk (mix together). Whip 2 cups of heavy whipping cream until stiff peaks form. Gently fold in the cream with the lime/milk mixture - do not over mix. Pour into 2 graham cracker pie shells. Let sit for three hours or overnight. This is a fluffy, creamy mousse-type of a pie. Very good!

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Steph

Cooking Level: Intermediate

Living In: Addison, Texas, USA

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Reviewed: Jan. 18, 2008

Wow I always make the peak the egg whites and fold mixture. Cook and so on, but this was easy 2 mins to prepare. It has a creamier taste that the others. Thanks for the great recipe.

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COURTNEY77700

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Dec. 19, 2007

My son loves key lime pie and this is one of his favorites! Just the right amount of sweet and tart. Delicious!

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Aunt Viv

Cooking Level: Expert

Home Town: Fort Lauderdale, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 17, 2007

Good for a quick key lime pie.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Aug. 26, 2007

Excellent pie and so easy to make. My guests loved it. Will make again. Thanks

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stacie

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Reviewed: Jun. 11, 2007

I've never had key lime pie before, so I was easy to please. It tasted really nice, but it was quite fluffy. I juiced 10 key limes (and added the zest from two of them). I used the 16 ounces (roughly 500 mls, or half a large tub) of Cool Whip and it fit in my one pie shell perfectly. This recipe turned out as expected, but it wasn't very glamourous. I'd never serve it to company, but it was a nice quick dessert. Thanks!

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Laura-Jane

Cooking Level: Beginning

Home Town: Parksville, British Columbia, Canada

Living In: Montague, Prince Edward Island, Canada

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Reviewed: May 27, 2007

This pie is delicious and SO easy! I did, however, make it with just a small container of whipped topping (8oz) - a large would have been too much. It is really great put into the mini individual pie crusts as a special dessert and topped with some whipped cream.

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drgnfly123

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2007

EXCELLENT! I would change a thing! However I cut the recipe in half and it was enough to fill a 9 inch shortbread pie crust. Next time I will try adding a touch more lime for the bitter taste. My fiance LOVED it and I will be baking more!

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sunnygirl

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Reviewed: Feb. 26, 2007

Sorry, this is NOT how you make this recipe. It takes only one 8 oz. container of whipped topping i.e Cool Whip to make this recipe correctly. 16 ozs. of filling makes enough for two pies, and is too fluffy and not near tart enough to be considered for "world's best." 1/2 cup lime juice 1 can sweetened condensed milk 8 oz. Cool Whip Thats it.

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Ghenghis

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Reviewed: Feb. 9, 2007

This one is defintely a 5 star. I made one for the ladies at work and they said it was excellent ! I added one teaspoon lime zest because I just love that tartness of the pie. I will defintely make this again in the very near future.

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Chef Mommy

Cooking Level: Beginning

Living In: Belize City, Belize District, Belize

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Reviewed: Jan. 28, 2007

Very yummy!! Simple to do with not a lot of ingredients.

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Melissa

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Reviewed: Jan. 7, 2007

best key lime recipe ever!

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NicoleChambers

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Reviewed: Dec. 15, 2006

This recipe is great and fast to make I have been making this recipe for years. The only thing different I do is use an Oreo cookie crust. Yummmm

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Renee

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Reviewed: Nov. 24, 2006

This recipe was great! I followed "ISLANDHALFBREED" 's variation and it turned out wonderful! It was a major hit on Thanksgiving!

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Jake V

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Reviewed: Nov. 13, 2006

I prefer my key lime pie more firm and less fluffy. However, it is very tastey and easy to make. I added a little more lime juice as we prefer a less sweet and more sour taste.

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RABBITSMOMMY

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Reviewed: Sep. 11, 2006

I wanted a fluffy key lime pie-- not the standard egg, sweetened condensed milk, lime juice-- bake it up kind. And this was very good. I didn't have key lime juice so i substituted regular lime juice and a little lemon juice. I will do full strength lime/key lime next time as mine wasn't pucker-y enough. This is good frozen or out of the fridge. Thanks

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Jessica Stinson

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2006

Easy and fast- I add more lime and try to get pulp in the mix to give it a more authentic taste

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KATRICK123

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Aug. 4, 2006

I'm four months pregnant and CRAVING key lime pie--this was perfect! Just the right balance of tartness and sweetness. Very creamy and VERY EASY to prepare! I'm gonna try fat free milk and cool whip next time and see how that does. YUMMY!

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