This is such an easy and delicious pie!!! I only used 3/4 cup of lime juice and that was perfect!!!! I will definitely be making this pie all summer long!!!
Great, I love it!!!!
This pie was incredible! Everyone loved it! I placed the softened cream cheese, sweetened condensed milk and fresh squeezed key lime juice in a blender just long enough to mix. I then placed this mixture in a separate bowl and blended in the 12 oz. Cool Whip. I put it in a 10" Keebler graham cracker crust and refrigerated overnight. The only change I made was I only used 3/4 cup lime juice instead of the posted 1 cup. I also drizzled raspberry sauce over the top before serving with a dollup of ready whip. I used the raspberry sauce from Recipe Zaar Pappadeaux's Key Lime Pie with Raspberry Sauce Pappadeaux's Key Lime Pie with Raspberry Sauce. (I found that the raspberry sauce pleasantly toned down the tartness of the limes.) This is most definately the Key Lime Pie Recipe I will keep and make again and again!!! I was suprized to see that key limes were available in my local grocery store - even in Minnesota!!! Also remember to use 12 oz. of Cool Whip and not the standard 8 oz. This combination fills the pie crust very nicely! Thank you Carla3j for a quick, easy, scrumptious recipe!!!
This is different than the traditional key lime pie, but is very good! Like a previous reviewer, I only used 3/4 C. key lime juice and it was plenty tart. Also, this recipe makes more filling than will fit in one pie crust, but not enough for two! Maybe the next time I will used the smaller size container of frozen whipped topping. Very good!
This is a great key lime pie. I like my key lime pie sour not sweet and this one hits the spot. The filling is enough to make 2 pies I think. I piled it on and had some left over, but it didn't go to waste. It was delicious straight off of a spoon. Thanks Carla3j.