Reviewed: Nov. 12, 2012

Delicious! I used a 12 oz whipped topping and it was a lot, piled up in the crust, so I can't imagine using 16 oz. I also used a pastry crust b/c that's what I had on hand, and it was great. I'll try this recipe again with the graham cracker crust next time.

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Melsmom

Reviewed: Oct. 30, 2012

Simple and tasty dessert- will make again!

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Reviewer:

flokwo

Reviewed: Oct. 26, 2012

This recipe is amazing. My family loved it! I'm taking to my brothers' birthday to enjoy as well!!

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Reviewer:

Cooking Level: Intermediate

Living In: Pefferlaw, Ontario, Canada

Reviewed: Sep. 30, 2012

I used a reduced fat crust, light cool whip and fat free sweetened condensed milk. It was great.

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Reviewer:

learmanswife

Cooking Level: Intermediate

Reviewed: Aug. 1, 2012

Not only delicious, but super E-Z! I absolutely LOVE this pie. I got this recipe from my mother in law (well, now x-MIL) a long time ago and make it very often. Like another reviewer, I only use an 8oz tub of Cool Whip (whipped topping). I also prefer to freeze the pie which is great on those hot summer days! Definitely a keeper! Only rated 4 stars as I really think that a 16oz tub of whipped topping would be way too much and take away from the tartness of the lime.

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Reviewer:

grammaT

Cooking Level: Expert

Home Town: Buffalo, New York, USA

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

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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