Two-Layer Key Lime Pie

From: golfergirlj

On Apr 30, 2008

Have been on a key lime pie fix lately and have added this wonderful recipe to my "winner" group. Used a premade graham cracker crust (time/lack of ingredients). The 2 layers were indeed yummy and made this pie more complex than a regular key lime pie. I used Nellie's bottled key lime juice and that always works just as good as fresh squeezed, I think. And I'm a South Florida gal! This pie has a good slight tartness, but it certainly is not over-the-top tart at all. (1/2 cup of key lime juice is the norm, though some do call for 2/3 cup) I added a final layer of slightly sweetened whipped cream. Served for company and they enjoyed it, too. BTW I baked the first layer at 350 degrees for approx. 15 minutes which is plenty of baking time for a key lime pie. Used a deep dish typed of graham cracker crust. The size is slightly larger than the regular ones. I think it's called "2 extra servings" size. Works well with this pie because of the added 2nd layer and whipped cream topping. Super fast and easy to make, especially if using bottled key lime juice. Note: do not use regular bottled lime juice- not the same at all. Great recipe!!

From: 2Bleu (Bird&Buddha)

On Jan 31, 2008

I had keylime pie once as a kid, and wanted to try again. It was much more tart than the 6 we cooked for liked, so we made this a second time. Since time was a factor I suggested Buddha, (my fiance'), combine the ingredients of both lime layers into one, then baked as directed, and it was much better than the original recipe. (As a new home cook in training), He looked up and smiled at me after I spooned some in his mouth and said "I made that?" I said "Yep, see what a little improvising can do?" Needless to say he was quite impressed with himself.

From: TamaraJo77

On Jun 17, 2004

I love key lime pie and OMG this turned out sooo great. I really must take a bow because I stink at making pies. I used fresh key lime juice and the filling had an awesome tangy-sweet flavor. I topped with slightly sweetened whipped cream. I love you for posting this recipe. Thanks.

From: Luby Luby Luby

On May 23, 2004

This is a wonderful Key Lime pie. Just the right combination of sweet and tart and very creamy. I didn't have a deep dish 9" pie plate so I used my 10" springform pan and it came out fine just not quite as high as it should have been. Shortly thereafter I went out and bought a deep dish 9" pie plate so I can make this again. Great recipe Yooper!