By The Big Cheese on January 31, 2005
"I have been making this pie for many years. Every time that I serve it, people say "this is what a key lime pie is supposed to taste like". And they are right. I have tried those pie recipes using cream cheese or cool whip, but they are not authentic key lime pies. If you want the "real deal", this is it."
Serving Size: 1 (126 g)
Servings Per Recipe: 8
"Fabulous! Really hit the spot! The meringue IS perfect."
"Excellent, thank you! I made this without the meringue and it was excellent."
"This is like the pie I used to make years and years ago! I lost the recipe and have been trying those other versions which are good, but THIS is the one. I've made a couple in the last few days and will be making a third for Thanksgiving - picked up another bag of key limes today just for this! Once you have this pie, the others are missing "something". Lovely intensity if you enjoy the Key Lime. I also now use eggs from my very free chickens which are so rich, the custard is even better. Every bite's a treat. Thank you so much, Big Cheese!"
"My family thanks you for this recipe. My dad came back to Ontario from visiting Florida with a bag of keylimes and couldn't wait for a key lime pie. I made this for him tonight and he really, really enjoyed it! It was very easy to make. I used a graham/oat crust #32495 to give it some extra sweetness. The crust was good. I think i'll stick to the traditional crust next time I get an imported bag of key limes. Thanks again!"
"I made the pie as written without the meringue, but it never set up in the refrigerator. Tasted fine, but it was closer to pudding than pie."
"Easy and a total success! I gave it four stars because it is missing instructions to make it without the meringue, so I had to figure that on my own."