Sandra's Key Lime Pie

From: oceanmom

On Sep 22, 2009

This pie is very yummy---I live and grew up in south florida and it may not be the authentic Key lime pie you are expecting, it's creamier, and milder with the cream cheese. I made it into tartlets. I made my own crust with graham crackers, and no wheep whipped cream from this site... put them in the freezer for an upcoming party. They freeze beautifully, like just made and are best served at room temperature so makes it an ideal party mini dessert. I made at least a hundred of these... received tons of compliments. Only one homegrown key wester said they weren't authentic...but he ate several! I used mini muffin tins with the push out bottoms, and some green food colorings. If you make them smaller size they do not need to be baked as long--keep an eye on them. This is a very easy, forgiving recipe. Make sure they are cool before you take them out of the tartlet pans. Great recipe for sure!

From: Ashley S.

On Sep 11, 2009

Mmmmm This deserves a 10 star review! Very simple to put together..for me to mix everything up, put in and take out of the oven less than 15 minutes! I let it cool for as long as I could in the fridge, maybe 2 hours, it cut perfectly! It was super smooth, creamy, refreshing! The only difference between this recipe and the recipe on the Nellie and Joe's bottle was the cream cheese...and honestly I'm happy I made this one b/c it was quite tart (which I love!!!) but I think it would have been toooooo tart then. I think I could have formed a new bad habit in the form of stuffing my face full of key lime pie! Thanks for sharing this super recipe!

From: Chef #231834

On Dec 25, 2005

This is my favorite Key Lime Pie - and I have tried a lot! I really like it with a gingersnap crust — takes it to another level. Thanks for the great pie

From: mary winecoff

On Mar 2, 2008

I have to add my review to all the other 5 stars. Very creamy and rich and very good. This will be my Key Lime Pie recipe from now on.