43 Reviews of Nummy Easy Key Lime Pie

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!

From: starrynight

On Mar 29, 2003

This pie was so good, it was devoured right away. It really did only take about 5 minutes prep. with minimal cleanup. It has a strong lime flavour, which I loved. This pie would make a great summer treat, although I'll make it again before then! Thanks!

From: GaylaJ

On Mar 20, 2005

Very refreshing and delicious, but also very quick and easy! We loved the pronounced lime flavor. I am not fond of graham cracker crust so I used a shortbread crust. Thanks for the recipe!

From: Sully7

On Aug 18, 2005

This sounds like a great recipe. One thing that could even make it easier is to use a blender to mix the eggs, milk and juice, etc....just mix and pour!

From: mplummer

On Aug 25, 2005

This pie is so good and easy! I brought it to work and it was gone in a matter of minutes. I left out the food coloring, piped some cool whip onto the top, added a few slices of lime and everyone thought it was store bought. Thanks for the great recipe!

From: DangerBun

On Sep 12, 2005

The quintessential Key Lime Pie. Everyone raved! It got more sour every day that it sat in the refrigerator. I did underestimate how long it would take me to juice and zest the limes (I tripled the recipe, and it took forever!). To save time I used purchased Graham Cracker Crusts. Word to the wise: Make your own. The purchased ones were sorely lacking (and it's so simple to make from scratch).

From: Sonata

On Aug 9, 2005

Delicious! I didn't bother with the food coloring or the lime zest. It had plenty of flavor with just the lime juice. I used a leftover Pillsbury refrigerated pie crust instead of the graham cracker crust. With the leftover egg whites I made Chocolate-Cinnamon Meringues #44410.

From: MSZANZ

On May 8, 2005

Nummy and Easy just as stated!! I love the texture and the flavor is perfect. Some of my guests compared it to restaurant quality! I will definitely make this again!! I think I might try only one drop of food coloring though...it was a little too green. No big deal though.

From: Michelle Berteig

On Aug 31, 2005

OK, I started out making Plum Good Pie by Southern Living, made the pie crust and pre-baked it, just to find out that my plums were spoiled and had to be thrown away! OK, what am I going to do with the pie crust? So, I decided to try this recipe, it is absolutely delicious! It has the perfect lime flavor, not too tart. I only had to bake it for 15 minutes. A definite keeper!