Delicious! It's my mom's most requested dessert now :) Since my grandma does not eat eggs, I omit the eggs and instead use 1 tbs custard powder per egg. YuMMy!!!
I made this pie for Thanksgiving (no one around here likes pumpkin). The whole family was raving about it. My dad is a key lime pie freak and he couldn't shut up about how much he loved this one :)
This is the Key Lime Pie recipe to use! I've made it a couple times and it just makes your eyes want to roll into the back of your head, it's so good! I froze it once & refrigerated once. The frozen one thawed before it was eaten so refrigerating should work fine. Perfection!
A fine recipe, just not my preference... It was fluffy rather than creamy; not as dense and satisfying as I would haved liked, although it had good flavor. I enjoy "liminess," so I added a few drops of lime juice to the whipping cream and garnished w/ lime wedges. It is quite yellow, so if I were to make again I would add a drop or two of green food coloring to enhance the lime illusion!
I made this for my Dad on Father's day. The man knows his Key lime pie and weeks later he was still talking about this recipe! I used a pre-made low fat crust and cool whip as a topping and it was as good as everyone else makes it sound. The pie is fine if you have to freeze it for less time. I believe mine was in the freezer for no more than 2 hours.
Fantabulous! Easy and yummy! I took KRANEY's suggestion about the crust and it turned out great. Also i used 4 egg whites instead of 2, and used a little more the 1/4 lime juice and little less than 1/4 lemon juice. It was just marvelous! Thank you so very mcuh for sharing the recipe!
My first attempt at Key Lime Pie - Delicious!!!! My father-in-law is usually very conscious of his calorie intake but he was the first one with an empty plate! It's a big hit! I'll treasure this recipe. I used 1/4 C juice from lemon and 1/4 cup juice from regular limes. I also made homemade whipped cream with vanilla and sugar added to heavy cream.
Made this for the first time for Thanksgiving. It was well received, everyone ate a piece, but it wasn't a 'lover' of anyone. Everyone loved the homemade crust, but the lime was a little to overwhelming. We weren't able to find the key lime juice anywhere, so ended up squeezing a bag of fresh key limes (very hard and tedious due to their size). If you want it to be the traditional green, make sure you add dye in the batter, otherwise its yellow. If it wasn't for hand-squeezing the limes, it would've been a very easy recipe.
I have never tasted key lime pie so, I am in no way a critic here. But, I will admit to one truth, this came out wonderful and my family loved it. It was light and had the perfect amount of tang, loved it! I have never even seen key limes or juice in our area so I mixed half lime with half lemon juice like a few other reviewers suggested. I also had to let it bake for about five minutes extra. Other than that, I followed it perfectly and we all enjoyed every bite. Thank you for sharing! (Also, to those who are key lime pie experts, if all you want is the real thing then I suggest you plan a vacation instead of reviewing a recipe like you are Gordon Ramsey. These are simply recipes to try at home, not a contest).
YUM!! This is the best key lime pie I've ever had. Its perfect. Not too tart, just right. Make sure you make your own crust. I bought a pre-made graham cracker crust (Keebler, I think) and it wasn't good. I will definitely make the homemade crust next time.
My boyfriend is the KING of Key Lime Pies and had just recently squeezed a bunch of key limes and frozen them. What a better time than this to make his favorite pie? He LOVED it!!! Thank you so much!
This is an awesome pie! I couldn't find key limes so I used 1/4 cup lime juice and 1/4 lemon juice. For the whipped cream I used 1 cup heavy whipping cream, three tablespoons of powdered sugar and 1/2 tsp vanilla (my favorite whipped cream recipe). It was very light and with lots of citrus flavor. I also used a prebaked crust and had no trouble getting out of the pan. I found it needed about 18 - 20 minutes to cook to firm up. It cooled for an hour then I put it in the freezer for two hours before we ate it. I think the firmness was from the extra cook time rather than the freezer but either way it was delicious. I would definitely make this again!
A tart and tasty pie that impressed my father-in-law who currently resides in Fl. I made one small change using a pastry crust instead of graham crackers which worked just fine (bake crust first). Overall an excellent recipe.
Made it per the recipe. Delicious! People always ask for seconds on this one. Thanks for sharing the recipe.
i loved this recipe, it was easy to make and i found that adding a bit of lime rind in the mix added a pleasant twist. it was a major hit both times i served it. highly recommended.
This was a wonderful reminder of summer days when we ran into a winter sale on limes and decided to make a pie! We used a frozen pie shell (precooked it as we would have with a cream pie) instead of the graham cracker crust. We used a bit of corn starch instead of the cream of tarter. Also, we kept it in the oven until the crust edges were brown. We did pop it in the freezer, but couldn't wait the full 4 hours. It was absolutely delicious!
This is the "BEST" Key Lime. The fire station fools fell in love with it!!!! I've made a few different Key lime recipes and this is by far the best! Some lime peel zest might be a good touch.
I made this with real key limes. My friend from Florida said it was the real thing!
This pie was wonderful!!! Key lime pie is my favorite pie but I had never made one from scratch. The recipe was easy and it tasted out of this world. Everyone said how refreshing it was. I followed the recipe exactly and everyone couldn't believe this was the first time I had ever made a key lime pie!! Thanks for a wonderful recipe.
I made this pie for my boyfriend's birthday and we absolutely LOVE it. It's hands down the best dessert I've ever made! Too bad we have to take the remainder to share with his family! :)
Great pie!! Everyone loved it! I made a batch and a half of the filling and added green food coloring. It was very refreshing frozen and still good refridegrated.
This pie is delicious!! I found a bag of key lime pies at the store and squeezed them by hand to get 1/2 cup of juice. I used 3 egg whites instead of 2 and the pie turned out perfectly light and creamy after coming out of the freezer.
This is a great pie to make when the pantry is low and time is of the essence. It's light, pretty, and tastes great. Cut the calories by finishing with non-dairy whipped topping, or modify by adding coconut to make this recipe your own.
Decadent and rich!! I made tartlets in muffin pans and the turned out beautifully!! I cut the sugar in the crust recipe down by 1 tablespoon to keep the sweet factor down to balance the custard. Beautiful crust, buttery and caramelized nicely contrasting with the tart sweetness of the smooth custard! Yum. Made it for friends after a Gumbo dinner and it complemented nicely!!
This keylime was awesome. It was light and fluffy - just like I like them. I got raving compliments when I served it at Easter dinner. This one will definitely be made again in our house! The only change I made was the crust - I bought a pre-made pastry crust instead of the graham cracker crust. And I would bake the pie a little longer - it didn't set up quite as well as I would have liked.
Excellent! The only changes I made were to use more graham crackers in my crust and I did not use melted butter, but softened butter. This makes the crust much easier to work with and gives a nicer all around crust. Anyway, beyond that I made it as written (using bottled, real key lime juice). My husband is a key lime pie addict and absolutely loved this pie!
My husband loved this, though he said the crust is always better if you pulverize some walnuts in with the graham crackers. I agree :)
My husband lived in Florida for many years and is a key lime pie aficionado. I have tried many recipes over the years, and none have succeeded, until now. I used a regular pie crust instead of a graham cracker crust, and I also added 1/2 tsp of vanilla and 3 tbs of powdered sugar to the whipped cream topping. He is absolutely thrilled! Thanks IRENED for the recipe!
Great recipe! I used a homemade pastry crust instead of the graham cracker crust. It turned out delicious. I served it at a family gathering and they all stated it was a great pie, and we should know...we are all from Key West.
My husband and his father are connoisseurs of key lime pie and they thought this was the best they've ever had!
I made this pie. It was just a little to sweet for my tastes.Not quite what I wanted.
I just made this last night with fresh key limes and fresh lemons. I thought it was really good. Haven't shared it with anyone yet. I thought it was a little sweet. I used reduced fat condensed milk. I may try next time with all key limes. I used a prepared graham cracker crust and refrigerated overnight. I'll definitely make again.
Excellent. Made it for Easter and got raves - I am just sad there were no left overs! I made 1.5 times the crust and used a 9 inch removable bottom tart pan - cook the crust a couple of minutes longer. It was beautiful. Topped with whipped cream and limes - perfect spring colors and awesome taste. I will be making this one again and again.
Oh My! Oh My! SoooGoood!!!! So Easy!!! I'm not much of a pie maker but I had several limes I didn't want to waste so I found this recipe, had all the ingredients in the pantry and I'm so glad I made it. The only thing I did was also add the zest of 1 lime with the lime juice.
I would have to agree with "Sarah" who reviewed, that it was light and fluffly, and I was in the mood for smooth and silky key lime pie. All the key lime flavors come out but not my favorite recipe. Oh, but I did add a drop of coconut flavoring to my whipped cream and decorated the top. Fun!
My first time making key lime pie. My boyfriend liked it a lot. I had problems with the crust sticking to the pan. I will probably make it again.
I have been looking for this recipe for a long time. Great taste and just the right amount of tartness. Very easy to make. I guided my 10 yr old granddaughter in making it with very little help. Best without the whip cream to enjoy the key lime flavor.
This is a terrific pie......My husband says it's the best lime pie he's ever tasted......I am impressed as well and think it would be awesome as a summer dessert for guests......
I went with six tbsp butter and brown sugar in the crust. In the pie itself I also added 1/2 cup of sour cream to smooth out the initial tartness of the key limes. I also add in the zest of about 5-7 key limes however in a pinch the zest of two regular limes will do as well. I make mine in a 10.5 in springform pan so i usually have to double the recipe to get it to even out. I've been serving this at my kitchen for the past few weeks now, in Florida. All the locals love it and I'm getting asked for the recipe constantly from other chefs in the area. Great pie here, and thanks.
My family loved it!!!! So tasty and now I make it for special dinners and there is never left overs.
My wife and I love REAL Key Lime Pie and this is better then 90% of the muck you can get even in South Florida. I did no changes, I usually don't on the first try on this recipe there will be none on the second or third and ..... well you get the idea.
Just the recipe I was looking for. The stiff egg whites made it very airy/fluffy, and the taste was true to the key limes.
This pie was amazing! I garnished with lime slices and curly lime peels. I must admit that it was the first key lime pie i have ever made and I was so caught up in it that I forgot to cook it! My advise is to cook it, but even raw it was delicious!
This is probably one of the best key lime pies I have ever had. I used fresh key limes and if you can find them, I would highly recommend using them even though they take a while to squeeze. It was a huge hit at my house!
This is the first time that I have ever made a pie (outside of a cooking class), and it turned out GREAT! Now, I had only ever had key lime pie once before, but this turned out WAY better! DEFINETLY try this!!!!!!!
Very tasty. I've made this several times now, with two thumbs up from everyone, every time.
Excellent recipe--made for Thanksgiving and was a big hit--my dad loves key lime pie and he realy enjoyed this.
This was my first key lime pie and it was delicious! I used an already prepared graham cracker crust, and for some reason the bottom of the crust got too moist and didn't want to stay intact when cutting the pie and removing it from the pan. Not sure how to combat that. But the pie was super yummy!
Not enough lime flavor, and too much condensed milk flavor even when I added less. However it would make a pretty good pie with a few slight modifications.
Very good recipe. Made it for a family reunion and it was the first thing gone.
This was one of 3 different pies I made for a big dinner party. It was the first one to go. Everyone loved it. Very easy to make and the taste was just right!
This was a nice key lime pie. It wasn't stiff or jelly-like as some Key-lime pies are, so I enjoyed it. I did find that the lime flavour was not as strong as I would have liked. Perhaps in the future I'll add some grated lime to the pie. Great recipe!
This recipe makes incredible pie. It is more tart than the bland ones you can buy at the grocery store which makes it wonderful! It is also super easy to make.
Absolutely the best key lime pie recipe for ease and taste. Thanks Irene you rock.
Delicous! I did half lemon and half lime juice as suggested and you couldn't tell the difference and it was alot less expensive! Thanks for sharing this wonderful recipe :)
It is delicious ! Light and tangy with just right amount of sweetness . Not a rich pie like no-bake condensed milk recipe yet very creamy, smooth and fluffy. I followed exactly it says and I baked it twice. Both came out the same. Really good Key Lime Pie recipe. I will treasure it. Thank you!!
We really liked this , the pie lasted 2 sittings (for 2 people!). It was a bit sweet for my taste,next time add a bit more lime juice.
I made this pie, based on the reviews of others. It was the first one I'd ever made and turned out great! My In-laws thought it was the best pie she'd ever had. I would definitely use this recipe again. The only thing I changed was I used a store bought pie crust and I didn't use whip cream; served it plain.
The pie was out of sight, however I added sugar and vanilla to the whipped cream for a sweet topping. Also my pie crust wasn't enough to spread all the way up the pie dish, so next time I will make a little more crust.
This was so good! I only got two pieces before the whole pie was gone. Nice balance of flavors. I would suggest letting the whipped cream freeze before you eat it, less messy and it tastes better that way.
This was a huge hit for Mother's Day! I baked it for 30 minutes to make sure it was set - no freezing necessary.
I've already reviewed the pie, but wanted to share for those of you that can't find key limes...Amazon has a bottle of key lime juice
This is the best recipe in the whole wide world... and its fool proof! I use this recipe at least every week!
This turned out fantastic, my first attempt at making a homemade pie. This is a great recipe and it taste fantastic!
I've made this recipe several times now and EVERYONE loves it. I've even had debates with people from Florida and Key West on how this recipe rates with "real" Key Lime Pie from Key West. I think this pie comes out lighter, in comparison, and personally I think it is better than the other "custard-like" Key Lime Pies I've had. It is simple and comes out fantastic every time. Served cold or frozen is the best! I find making the graham cracker crust makes the pie even that much better than the store bought pie crusts. This recipe helped snag my current boyfriend (he's from Florida :)
This was the first Key Lime Pie I've ever made and it was really impressive, if I do say so myself. Those I served it to were quite impressed. Although I'll admit that I skipped making the whip cream and bought a tub of Cool-Whip. It was just easier and fool-proof.
Everyone loved this pie - even though I used 1/2 lime juice and 1/2 lemon juice instead of the key limes. I will definitely be making again soon - especially now that I finally found some fresh key limes!
This is GREAT!! We found that we like this pie right out of the freezer! This has become my husband's favorate dessert!
I made this for a dinner party and had requests for another pie and the recipie the next day!
Solo le falla un poco el merengue (Translation: The meringue was lacking a little something.)
I've made a key lime pie before and it was too dense for my liking so I knew I'd probably like this fluffier recipe. It tasted a little too sour when I chilled it in the fridge overnight after baking. But after freezing it the next night, it was perfect! I also added some coconut cream to the whipped cream on top and it complemented the lime flavor nicely. I'll definitely make this again and again!
I am lactose-intolerant, so I used vegan butter for the crust and sweetened condensed coconut milk in the filling. My pie took more than 15 minutes baking time to set, but i’m Not sure if that’s due to the coconut milk or my oven. I could not find key limes, so I just used regular ones and a tiny bit of zest. I also added 1/2 tsp of ground ginger to the crust. The pie has a pleasant flavor. It is very sweet.
I loved this pie. I made it for work and everyone luved it, although I might use just a tad less condensed milk, little sweet. I made a few changes, after reading others reviews, like I used a reduced fat, pre made graham cracker crust and I used reduced fat condensed milk. I also did not freeze it, just let it cool, then left it in the fridge, unwrapped.
I used bottled lime juice and pressed the graham crumb crust only into the bottom of my pie dish to save time. Everyone loved it, I'd definitely make this again.
This pie was a huge hit - it was gone within a day! I topped it with cool whip rather than whipped cream and added the zest of a few limes. Not only was this the easiest pie I've ever made, but it was one of the tastiest!
Not so good. Condensed milk taste was way too strong. Maybe my condensed mild was too old?? Otherwise very easy to make. Especially liked the graham cracker crust.
I made this for Easter and it was a great hit. The only things I would change would be to have the whipping cream sweater. I also added green dye to make it more festive and I added lime zest to the pie filling. Yum, Yum, Yummy! A big hit!
This was a great recipe! Tasted great, but it didn't hold very well when taking it out of the pan.
turned out well, but colour isn't as green as the photo. I added in coconut oil instead of butter, and more lime juice instead of cream of tartar. I also added lime zest, and coconut shreds to the filling.
I frozen aspect was problematic. No trouble freezing just serving and storing. I will not make again.
Very easy to make (I substituted a pre-made graham cracker crust and used packaged whipped cream) and tasted so good! Will definitely make again.
Not a traditional key lime pie. Key limes will give a pale yellow filling, never green. This is probably a Persian lime type of pie. Different.
I made this exactly as the recipe said except I didn’t have key limes so I used regular limes. It was amazing. A big hit at our Memorial Day gathering.
Really delicious and easy to make! I was nervous when it wasn’t green, but yellowish key lime pie is just as delicious!
