Key Lime Pie

  • jenmax Posted: 11/11/09
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    I have been making almost the same recipe for years, that I modified from a Walt Disney Resorts cookbook. However, I use 2 real eggs. Especially if your eggs are small, you may want to add another egg white or two. The gal who had a lot of trouble with consistency, be careful and do not beat too long, and an egg change may make a difference. Also key limes make a HUGE difference-you can often find a bag in your produce dept. at a regular grocery store. It takes a lot of key limes to make half a cup, be prepared. You can use bottled, but will not have the rind then, and it will not be exactly the same. Also check the temp of your oven-my oven happens to be off 20 degrees, but I know that and adjust, and recheck it about every 6 months to a year. It also finishes cooking a bit out of the oven if the center is just slightly underdone. My family LOVES this, and never pay attention that it is light!

  • Shawn1 Posted: 12/14/08
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    I'm personally not a fan of Key Lime Pie but made it for a large Christmas gathering in my home. I was pleased with all of the great comments. Be sure to use the garnishes for an impressive result!

  • BayouBecky Posted: 09/07/09
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    This is good for everyday or special occasions. Perfect after a heavy meal because it is so light. I made this according to the recipe and everyone thought is was delicious! I wouldn't change a thing.

  • HollyC Posted: 08/15/09
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    Wow...nice and low fat & low cholestrol for a change. Love it...thanks a bunch.

  • adl880 Posted: 07/19/09
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    This recipe was good, but not great. I have had better.

  • JanWannaBe Posted: 06/26/10
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    I followed the recipe exactly and it was fabulous. I made it for people who were not watching their weight and they did not know the difference. A real keeper of a summer recipe.

  • kathympie Posted: 05/11/09
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    this key lime pie was sooo good. it's hard to believe it's low fat! (of course, it is not low sugar so be careful if you have issues with sugar intake) It was easy even for me as a cooking novice. I did get a helpful tip after the fact, it turns out limes are a lot easier to juice if you roll them on the counter before you cut them to kind of loosen them up. I also forgot the cool whip and it was still great. I will make this again.

  • SissysCookin Posted: 08/15/09
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    I suspect the reviewers who thought 2 limes were too many were not using key limes which are about the size of a walnut. You don't get much zest from a key lime and it is very different from the larger Persion limes. I think this is a keeper recipe. Try it with tangerines too. Beautiful. Also the cooking times mentioned are accurate: 12 minutes for convection oven and 20 minutes for regular oven.

  • cdg2009 Posted: 07/25/09
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    Easy-Good Flavor. Used microplane to zest limes. Used persian limes (3 per pie). Used lime zest curls and fresh mint leaves as garnish. Took to a pot luck for cardiac rehab patients & it received rave reviews. Everyone who tried it liked it. Prepare your zest & lime zest curls BEFORE juicing the limes. The frozen topping takes 4-6 hours in the fridge to thaw, so you must plan ahead. Baked for about 16 minutes in convection oven. Suggest making this pie the day before you plan to serve it & top & garnish the day you serve. I did not use the entire container of whipped topping. Used about 2/3 container of whipped topping per pie. Used the full 2 teaspoons of microplaned lime zest in the filling. Plan to make this again.

  • Gibby007 Posted: 09/06/10
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    I made exactly as directed with regular limes since no key limes available in my area. It was fantastic - everyone loved it and asked for the recipe. So easy and delicious. This will be a regular on my dessert list. It was perfectly done after 12 mins at 350 degrees.

  • dramos1 Posted: 09/16/10
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    Simple, quick and delicious.

  • MrsHerholdt Posted: 07/02/11
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    10-12 minutes at 350 was not nearly enough time. The center was still liquid. I cooked it for 20 and it was barely done. Good, simple recipe, but needs to be corrected for cooking time.

  • Mollywinkel Posted: 06/25/13
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    This is a great recipe and all who eat it rave. I do however, leave in the oven for 30 minutes to set more, otherwise it is too soft. Last time I made it I also tried adding 1/2 cup or 1 small personal container of plain Greek yogurt. Didn't change the flavor a bit, but added a little more then just the sweetened condensed milk to the base. Just sharin-

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