Nummy Easy Key Lime Pie

From: mommyoffour

On Jun 22, 2008

I made this for dessert and we liked it very much. I'm a big fan of lemon pies so this was right up my alley. I will make this many times over as it was delicious. Thank you for posting.

From: Jenpc (Chef #823381)

On Apr 22, 2008

This was a fabulous recipe!! Very easy and oh so nummy. I put cool whip on top and I think it would be great with a merigue topping. I put the filling in 8 little graham cracker crusts instead and baked them for about 12 min. Everyone gobbled them up!!! Thanks Miss Diggy

From: Innisfree

On Jun 26, 2005

Easy and deelish, this recipe hits the mark perfectly. I used the oat/graham cracker crust Graham Cracker-Oatmeal Crust in a fluted tart pan and they went together beautifully. I didn't freeze it, instead I made it early in the day and just chilled in the refrigerator until serving. Don't make my mistake and cover it with plastic wrap because it will ruin the pie's smooth finish...although it was a good excuse for a big dollop of whipped cream. Also, I just used regular limes, not key limes.

From: Pismo

On Sep 17, 2006

I have made this pie several times now because it is so easy and everyone loves it! I have tried two different key lime pie recipes and this became my favorite for two reasons. I made a more difficult pie (took about 2 hours of hard labor) that I thought would be better, especially considering I juiced all the little key limes myself. It tasted good, but ironically my husband and friends and I ended up liking this pie better and it took me about a half hour (baking time included). I used regular lime juice that comes in the lime shaped bottle from the store so that really surprised me! I used the store bought juice because I didn't have any limes available, so I didn't put in the lime zest either. I also used just one drop of food coloring because I thought two made it look a little fake. Those were the only changes I made and it has turned out awesome every time. I always keep all these ingredients on hand now just so I can make this pie in a flash if I need to! Thanks for the recipe!