Reviewed: Apr. 29, 2012

Excellent! I did add a pinch of salt to the crust and some lime zest to the top. Great recipe!!

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Reviewed: Apr. 9, 2012

Made this yesterday for Easter and it was absolutely fabulous. I made it exactly like it called for...just put out on the counter about 45 min before eating to dethaw. I also added a bit of green food coloring as I don't like the "yellow" color or key lime pie. Everyone loved it and said it was the best they ever had! Will definitely be making this again!

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Fafnir

Reviewed: Mar. 2, 2012

i have made this pie many many times. Everyone loves this pie. it really is the best key lime pie i have ever tasted. The only thing i change is that i need more grahm crackers. I use about a 1/2 cup more. i also add another tablesoon of butter to the crust. The only problem ive been having recently, is that the crust sticks to the bottom. i have tried many ways, but i cant seem to make it not stick. but the crust is what makes this pie so amazing im not going to change it :) definately worth the hassle. id like to address the reviews where people were saying this pie was light and airey. It is not, i dont know why your pie was doing that, but mine always come out smooth and creamy. i dont use fresh lime juice, i use key lime juice from a bottle that i buy at the grocery, ive never tried it with any other kind of lime juice or fresh limes.

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bmy238

Reviewed: Feb. 4, 2012

Not my most favorite, but it was good. It was a bit too cheese like for my taste. Not so silky & creamy. Good lime flavor though.

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Beth

Cooking Level: Expert

Home Town: Woods Cross, Utah, USA

Living In: South Jordan, Utah, USA

Reviewed: Jan. 23, 2012

Oh my goodness this was good! All tasters rated it a keeper. We couldn't wait to try it, so we had some on the same day it was made, and finished it off the next day. There was unanimous agreement - wait until day 2 to eat it. As others have said, the flavor is much better if you have the patience to wait! Thanks for the recipe!

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Lottiedoo

Reviewed: Jan. 9, 2012

I am not an expert on the key lime pie, but husband said it was delicious.

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Gloria

Reviewed: Dec. 9, 2011

Great recipe! Two things though...the crust turns out a bit thin, so it is best to double the recipe, and I added a tablespoon of sugar to the topping to sweeten it up a bit as it is a little bland on its own.

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Barbra M

Reviewed: Nov. 21, 2011

Great recipe!! I made it twice in a week because it was liked so well.

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Reviewer:

KenzieKay

Cooking Level: Intermediate

Home Town: Walkerton, Indiana, USA

Reviewed: Oct. 6, 2011

use cool whip instead of homemade and spray pan before baking crust

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Julie S.

Reviewed: Sep. 1, 2011

This pie gets invited to more parties than I do! It is absolutely delicious-- rich and refreshing at the same time. I suggest the following changes: bake for 30-45 minutes, and remove from the oven when the center is still wobbly (like a cheesecake). Let cool at room temperature (the pie finishes cooking as it cools), then refrigerate overnight-- do not freeze! Thanks for a great recipe!

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