Excellent Pie! Wikipedia Information on Key Lime Pie.(10min. cooking time) During mixing, a reaction between the condensed milk and the acidic lime juice occurs which causes the filling to thicken on its own without requiring baking. Many early recipes for key lime pie did not instruct the cook to ever bake the pie, relying on this chemical reaction (called souring) to produce the proper consistency of the filling. Today, in the interest of safety due to consumption of raw eggs, pies of this nature are usually baked for a short time. The baking also thickens the texture more than the reaction alone.
First of all, I live in Florida and key lime pie is a staple on the dessert menu at many restaurants here...my experience with key lime pie is that I either love it or hate it depending on how its made but I had never made my own. Most of the key lime pie I have eaten here in FL is either way too tart for my taste or it has the texture of flan and I really hate flan! So in looking for a recipe that would have that certain creaminess with the right balance of tart and sweet, I decided to give this recipe a try. Let me say, I dont think I will have to look any further for my favorite key lime pie recipe! This recipe has it all...fast, easy, short ingredient list and DELICIOUS results. The only thing I did want to mention is that this recipe does not produce enough filling to fill a 9 inch pie crust. I had approximately 1 inch of bare crust around the pie. I proceeded to fill this 1 inch of bare space with whipped cream for serving, but in the future, I will use a smaller crust. I imagine this would be wonderful with the ginger snap crust someone mentioned or a crust made out of those Lorna Doone cookies! Thanks for a great recipe that was super easy to make!
This was the best pie, and so easy! I followed the directions, only I used regular lime juice because I couldn't find the kind requested or any "key lime" juice at all. Also instead of serving with cool whip, I used the egg whites that were discarded and whipped them up with some sugar for a meringue. I put the meringue on the pie before baking it so that it could brown. It was so wonderful! Thanks so much!
I took this to a meeting two weeks ago. Everyone who had it was still talking about it the next week. I had never made Key Lime Pie, but this was so simple and so good. I did not use the bottled Key Lime Juice, I used fresh squeezed lime juice, and grated a small amount of lime peel into the filling. Note: I did not use Key Limes, just the regular limes that you get at the grocery store. No one knew the difference.
excellent and easy to make! i used the juice of 2 limes (which was exactly 1/2 cup) and mine took about 17min in the oven "to set". delicious!!!
I love this pie and its uber easy to make. Its always a hit when I bring to potlucks. I like to add a drop of green food coloring just for a hint of color. And serving it on a plate with raspberry sauce drizzle with a dollop of whipped cream always makes for nice presentation.
Wonderful pie! The flavor is tart and refreshing; texture thick and creamy. I used fat-free condensed milk, which was undetectable. The filling did not fill my extra-large Keebler pie crust, so I used the egg whites to make a meringue for the top. I had to bake it for 20 min. for the meringue, and the lime part survived that just fine.
Of the four of us, only one person would finish his slice of pie. My DIL took one bite and didn't finish it, my son took two bites (as he was always taught as a child) and didn't finish his, I took two bites (as an example to my son - force of habit even though he's grown), and hubby ate his but didn't ask for another slice (he only does this when he eats something because he worries about hurting my feelings, if he likes it he always asks for another piece). I guess that we just didn't like the cream cheese in something that we love as much as traditional key lime pie. If you make this, have an open mind because it doesn't taste like key lime pie, it tastes like a lime-flavored cheesecake (sort of).
What a wonderful recipe! I followed the recipe as written the first time I made it and it was just fabulous. Then, because I can't leave well enough alone, and I love to play with recipes to see what I can do differently, I decided for fun, I would add a twist by sprinkling a teaspoon of ginger and adding a layer of dark chocolate baking chips over the bottom of the graham crust plus a 1/2 cup of coconut to the pie filling. I put chocolate chips in a pretty pattern on top of the pie and it was a raving success! It is now a friend and family favorite.