There are several Key Lime pie recipes worthy of your table and this is a wonderful, if slight, variation. Suitable for special occasions but don't wait. This is very tart because of the amount of key lime juice. The unusual topping is a nice touch. We only get small key limes here which makes for more work but it's worth it. Stick to the recipe and avoid bottled key lime juice if at all possible. I have made this several times and look forward the my next.
Key Lime Pie
phillodoe Posted: 12/27/08
valtrie Posted: 06/23/10
I made this for my boyfriends birthday because it's his favorite dessert. I was up all night squeezing actual key limes (each one was about an inch in diameter), which i can say was worth it though a word to the wise when using real key limes you only need half as much juice otherwise it is extremely sour. i also used fresh whipped cream instead sour cream again do to the sourness factor.
seattlebelle Posted: 05/02/10
This recipe is great! Very easy with spectacular results. I used normal limes, since my supermarket doesn't stock key limes. The pie is tart and flavorful. Also, I used a regular 9inch pie pan because I didn't want to buy a 10inch. Sour cream topping is a nice touch. Might make a little more crust next time because it goes so well with the filling. Definitely will be making this again!
promogal Posted: 02/08/11
Very very good. I'd cut back ever so slightly on the key lime juice next time. Will make again!
JC1271 Posted: 11/09/10
This recipe is great!
myrnaday Posted: 03/18/11
jmiller Posted: 08/31/11
my favorite key lime pie recipe!
Tacowoman6 Posted: 10/29/11
Very good pie! I cut the key lime juice back to 3/4 cup and used a can of fat free sweetened condensed milk for one of the cans. The other was regular fat. I think this pie tastes as good as any you could get in a restaurant.
esaarela Posted: 09/23/12Irvine, CA
I chose this recipe based on the reviews. The recipe was quick and easy. I squeezed the limes (eight) while baking the crust. I chilled the pie overnight and added the sour cream layer the next day. Great recipe, great pie. My guests loved it! It's easy enough for an any-day dessert and certainly approprirate for a special occasion.
susanmcgee Posted: 05/19/13
The chilled pie sliced well, it was nice and tart with the persian limes I used, and everyone loved it. I'm very critical about my finished products and this was excellent. I would not change a thing! I used the sour cream substitute. I used my pyrex deep dish pan, http://www.pyrexware.com/index.asp?pageId=11&CatID=388&SubCatID=393&upc=71160055766 and it filled it perfectly and it fit in my Tupperware carrier perfectly too. It did take, in my oven, about 10 minutes longer to bake than the recipe called for.