Nummy Easy Key Lime Pie

From: Julia Lynn

On Apr 22, 2009

I've made this now- everyone that has tried it loved it! My boyfriend does not like sweets and he ate a whole pie in a week all by himself. The first time I added the food coloring but it looked very fake so the second time I did not and I liked it better, personal preferance. Thanks for posting, we will enjoy this for years to come.

From: sugar fix

On Mar 18, 2009

this was the quickest pie i've ever made! it was a little too sweet, but a dollop of cool whip on top mellowed the flavor out perfectly!

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!