Reviewed: Dec. 21, 2011

I used this recipe with juice from my lime-kwat tree instead of key-limes. The fruits tastes like a cross between an orange and a lime. This recipe is amazing! And soooo easy! I do agree with some other reviews, that if you refrigerate overnight, the flavors really blend better. Thanks for the great recipe!

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Reviewer:

Niccoli521

Cooking Level: Intermediate

Living In: Sugar Land, Texas, USA

Reviewed: Aug. 14, 2011

This is an excellent GF-friendly recipe! Use 8oz pkg. of GF graham crackers and follow the instructions in one of the reviews for making a crust. I doubled the recipe, lined the bottom of a 9 x 13 pan with the crust, used 4 limes & 3 lemons for 1 cup of juice, and used a can of sweetened condensed milk and a can of cream of coconut milk, just as one of the reviewers suggested. Used this for a 4th of July dessert. This turned out so good, I repeated the recipe for a party shortly afterwards, but used 2 @ Keebler Graham Cracker crusts instead. Rave Reviews from guests and there were no leftovers. Try this recipe and do read all of the excellent reviews. The recipe's good bones support a lot of creative modifications. Fast, Easy , Delicious. My husband has been making the classic Key Lime Pie (with eggs, etc.) for over 30 years, and he has decided that this is the family recipe going forward. My thanks to June and all of the great reviewers!! I have one in the freezer right now for dinner tonight.

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Reviewer:

tk cooks

Reviewed: Aug. 5, 2011

SO easy. Took the advice of other reviewers and used 8 oz. whipped topping. Loved the pie. Thanks!

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Reviewer:

Valorie

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Cooking Level: Expert

Home Town: Wheaton, Illinois, USA

Living In: The Dalles, Oregon, USA

Reviewed: Jun. 21, 2011

This is one great pie! I used fat free condensed milk and light cool whip to lighten the calories/fat up. IT IS AMAZING! My teenage son about ate the entire dessert in 2 days, I did manage to get a couple slices.

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Reviewer:

CYNDI12

Cooking Level: Intermediate

Home Town: Kings Mountain, North Carolina, USA

Living In: Mooresboro, North Carolina, USA

Reviewed: Apr. 27, 2011

Made for weekend get-together-added some real lime juice to crust for the "what was that"? taste!

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Reviewer:

annme

Reviewed: Nov. 7, 2010

I did not like thise recipe because there was no substance to it. It was like eating lemon flavored cream, it would be great as a topping for the actual keylime pie but not as anactual pie in and of itself.

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Reviewer:

nikad123

Reviewed: Nov. 4, 2010

I also cut back on the amount of whipped topping I added to this recipe. It was easy and good but it was a little too fluffy/soft. I prefer a key lime that has a thicker consistency, like a cheese cake. I would recommend using about 1/3 of the whipped topping otherwise it over fills the pie crust and isn't firm enough.

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