Florida Key Lime Pie

Wonderful flavor! I ended up boosting Madagascar Vanilla to a Tablespoon in the lime pie batter and it made the lime flavor pop. Also used shortbread for a crust as I like it better than graham cracker. Would make this gem again anytime!

Made this last night for Super Bowl, perfect accompaniment to my Mexican themed football party food! Instead of a pie I made individual parfaits and instead of graham cracker crust I crushed up some Trader Joe’s mini biscotti in the bottom of each glass then topped w/ the custard and garnished with lots of lime zest, a mint sprig, a raspberry and a biscotti. They did not need the whip cream in my opinion nor did my guests who all raved about the parfaits! Recipe could not have been any easier and it’ll be in my regular rotation.

I like it. I used cool whip instead of whipping cream. I got 2 pies from it. If using cool whip, used the small one.

I did not have any sweetened condensed milk to I used evap milk and sugar. It turned out a little thin

This came out great for me. My son’s favorite dessert is key lime so I decided to give it a whirl. It was the first homemade key lime pie I’ve made and I’m very pleased. It’s tart enough and the homemade topping is just sweet enough to balance it. I might use cool whip next time as many others suggest to save time. Overall great recipe and my son said it was better tasting than anything we’d bought.

This pie is way better than the original Key lime in Key West my family loves it . I miss all the ingredients in my mixer and then put in graham cracker crust and let sit in fridge for a couple of days add cool whip and it’s delicious. Thank you for sharing the recipe

There is enough filling for 2 pies!!! What a waste since I only had one crust.

Having been a Key Lime Pie addict for over twenty years I can honestly say that this is the recipe that comes closest to the pies I’ve had in South Florida. Not too sweet but not too tart either. I made it as published and it turned out great.

Classic, delicious no-bake recipe. As is, I’d put a full cup of key lime juice to meet my sweet/tart taste preference. Note that this recipe makes a large pie, for a family of four, we usually cut the filling in half – 1 cream cheese, 1 sweetened condensed milk with 1/2 cup key lime juice. Definitely make your own crust if you have the time (it’s easy)! Enjoy.

A revision to my previous review, As I was never able to get this pie to come together with the ingredients& steps as written through 2 spermatozoon attempts. Although the thinner pie did seem to set up a little better, it was still a soft mess inside even while ice cold. I don’t know, to this day, why other folks had a cheesecake like consistency- which I achieved with my second batch after I added 3lg. egg yolks to half of the filling batter& baked at 325 till small bubbles began to break at the top. I wish I could try a piece from the keys- I’ve created a recipe that I imagine eats more like a custard pie or a lighter softer cheesecake based on this recipe and several others that I have been experimenting with for more than 15 yrs, I love key lime pie THAT much, and do just like my obsession with lemon squares- I have been researching all this time& I finally, after realizing there is nothing EXACTLY right, at least not for me- have a perfect recipe to submit. So I do thank the author of this submission for that. She’s made me reset my focus and now I have something beautiful to offer. So TY, if anyone happens to understand the science behind why my attempts wouldn’t solidify, please message me- as I am very curious- and if it happens to be my fault somehow I will alter my rating accordingly. Peace love& KILLER KEY LIME!!

I did a few things different. I won’t waste your time explaining why, but it came out great this way. I used a casserole dish and made a crust out of 1 box of crushed vanilla wafers, 1/2 cup butter, 1 tsp sea salt, and 1/2 cup brown sugar (no-bake). I used only 1 can of sweetened condensed milk and I added 3/4 cup of heavy whipping cream to the filling. I used an electric mixer to whip/thicken it up. I did not make the topping but instead topped it with thin slices of lime.

I used unsweetened coconut in the crust. I kept all the other components the same as the recipie. This was very refreshing and with the heat I didn’t have to turn on the oven.

Perfect recipe. I use prepared graham cracker crust but I cover bottom with chopped pecans , brush with melted butter and bake @ 400degrees for8-10 min

I have made this several times now and this key lime pie is the best! Living in Florida- this is a popular dessert and it is served at many restaurants. This recipe is fabulous and tastes just like the pie served in the expensive restaurants in the area. I used 1 cup of lime juice instead of 3/4 and I used the graham cracker crust that is the thicker one. That’s it. This is super simple and great tasting. People are very impressed when you serve this pie!

I loved this! Made it for my husbands birthday while my parents where in (from Florida!) it was a bit to soft, I ended up serving it in bowls! Bit everyone still loved it! I made two so I’m hoping today the one is a bit more set. I’m thinking maybe I beat it to long? Not sure. First time making a pie. I usually make key lime cheesecakes in mini mason jars. Might needs to stay with that if I can’t conquer this!

DELICIOUS, EASY and enjoyed by all.

This was the best key lime pie we have ever tasted! Excellent!!! Squeezed about 30 key limes – 2 packages — made a little more than 3/4 cup of juice — used entire amount — there was a lot left after filling the pie crust so put remainder in little dessert cups with a fresh raspberry on top — refrigerated about 3 hours or more to set — will make this over and over!! NOTE— make sure cream cheese is very soft or else won’t mix well!!! Leave on counter for at least two hours or more — Also — sift slowly the confection sugar for topping or else will clump — and make sure the cream is very cold — A+

I have finally taken the time to rate this recipe after making it many many times. This is a favorite of our family and friends, many have asked for the recipe. I took this to someone recently and he loved it. When I told him the next time I see him I would bring his favorite pie, he said “I have a new favorite pie”. It’s this key lime pie recipe. Didn’t change a thing. (However, I use Nellie and Joe’s Key West Lime Juice in the bottle found at most supermarkets) I am an older woman who has baked hundreds of pies during my lifetime. This won’t disappoint you!! (don’t forget the lime zest! It puts it over the top) (usually, zest of one lime)

Something seems wrong with this recipe. The filling is super-runny even after two hours in the fridge. There is nothing in the filling that would make it firm enough to scoop with a spoon. What am I missing?

Best key lime pie recipe. So easy.

I made this recipe pretty much as is, except for adding a little (and I mean not much more than a tablespoon) of extra juice and about 1/4 tsp zest to the topping. The only thing that the recipe doesn’t make clear is that if you make the recipe as is you will have enough filling for two pies. Not that this was bad, but if you only have one crust, you might want to cut the recipe in half