Key Lime Pie I

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Most Helpful Positive Review

Sep 20, 2012

What an awesome recipe! This was the first key lime pie I've ever made, and it turned out fantastic! The second time I made it, I used fat-free sweetened condensed milk - big mistake - it was 'pasty.' I also reduced the amount of lime juice to make the pie a little firmer, and wished I hadn't - it didn't have enough lime flavor. The third time I made this, I reduced the butter by 1 Tbl., and used only 1/4 cup. I liked that much better. Don't be afraid to bake it the entire time, as that's what makes the filling firm and not runny. Note that this pie tastes much better the next day. Also, I liked increasing the crust ingredients per Ina Garten's recipe on FoodNetwork to 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 Tbl. butter - makes a larger crust that is easier to work with, before and after baking. Note that you will need approximately 15 key limes + 1 regular lime OR 8-10 regular limes for the required amount of juice. Thanks so much for sharing your recipe!

—KRANEY

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Most Helpful Critical Review

Apr 16, 2006

I'm not sure if this is how key lime is supposed to taste, but it really wasn't what I was looking for. The whipped egg whites gave it an airy, foamy texture. If you're into that kind of thing, it definitely is a good recipe. I was looking for something a bit more smooth and creamy. I wouldn't make this pie again.

—Sarah

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238 Ratings

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Sep 05, 2007

If you are looking for something light, fluffy and delicious- this is it! I used 1 1/2 cans condensed milk; 2/3 key lime juice; 3 jumbo egg yolks (no whole eggs); and folded in 2 whipped egg whites. I added 1 ounce of lime jello for color and extra flavor. Wonderful! (I did not freeze it.)

—Keep it Simple

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Apr 23, 2003

I only got a tiny taste of this pie which i made for my father in law, who is a key lime pie lover. He said it was the best keylime pie he's ever had. It's hard to beat my mother in laws cooking, but she called ME and asked for the recipe! I'll make this particular recipe for him every year. It's quick, simple and got high marks with the family.

—DAWNMA1027

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Jun 02, 2006

I had no trouble w/this turning out smooth and silky. I did make the crust. I had a 9.5 inch pie dish so I just crushed up one entire package of graham crackers and added an extra Tbl spoon of Butter and little extra sugar to the crust mix and it turned out fine! I didnt bother letting it cool in the freezer as long as the recipe suggested. I pulled the finished pie out of the oven, let it cool for about 30min, popped it in the freezer for 1hr, then I topped it w/cool whip and placed it in the fridge and the texture/temp was just right! I will make this again for sure!

—DENIROGIRL

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Aug 01, 2003

After hearing other people saying that the filling was not enough for a pie, i decided to double the recipe and it was delicious. I put lime peel in it also. If you don't want to waste the egg whites, make a meringue otherwise, it was good without the whipped cream.

—Lori Allison

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Mar 17, 2006

This is the second time this week I've made this pie..To die for! I just wasn't sure if it was suppose to be served frozen, or froze then refrigerated (thats how I ended up doing it) Yum

—JILLC123

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Jan 10, 2007

Very nice recipe. I thought the taste was just right. I wish it was a bit thicker though - maybe I will add more filling next time. I made it in a springform pan and that helped with getting the pie out. I always detroy pies when they are in the traditional pan. I enjoyed it frozen and just chilled in the fridge as well.

—NURSEARS

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Nutrition

Calories
420 kcal
21%

Carbohydrates
42.7 g
14%

Cholesterol
156 mg
52%

Fat
25.4 g
39%

Fiber
0.6 g
2%

Protein
7.8 g
16%

Sodium
263 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Key Lime Pie I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 420
Calories from Fat: 229

% Daily Value *
Total Fat 25.4g 39 %
Saturated Fat 14.8g 74 %
Cholesterol 156mg 52 %
Sodium 263mg 11 %
Potassium 294mg 8 %
Total Carbohydrates 42.7g 14 %
Dietary Fiber 0.6g 2 %
Protein 7.8g 16 %
Sugars 35.2g
Vitamin A 18 %
Vitamin C 15 %
Calcium 22 %
Iron 9 %
** Thiamin 9 %
Niacin 18 %
Vitamin B6 5 %
Magnesium 8 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.