Be advised that if you use the store-bought shell, there is enough filling for two. I modified the recipe with 1/2 cup of lime juice and 1tsp of coconut extract in the custardy filling, and opted for a merangue instead of whip cream topping, and it turned out well.

I've had the pie in the oven from almost 2 hours are the filing has not set and is now curdled. I checked it every 10 min after the 40 min cooking time stated in the recipe and the filing was bubbling and just would not set. I'll need to throw the whole pie out now. I wouldn't recommend making this one.

The recipe as is makes WAY too much filling for a standard pie dish. I had 1 & 1/2 cups of custard left over after filling my pie shell to the brim (this additional is just brushed off in the video). Made me resent buying two cans of sweetened condensed milk to add up to the 13.5 ounces required in the recipe (we only have the smaller cans available) and then having nearly 2/3 of a can left over. Also with seven eggs this custard is quite "eggy" for our tastes and the lime flavor barely registers so will not be making this one again. I did make six mini lime tarts with the left over 1 & 1/2 cups of batter but there are better recipes out there. Also as others mentioned, I did have to bake for longer than 40 minutes for the custard to be set properly (was about 55 minutes).

I had 3 of my friends over for lunch and gave them this pie. Everyone loved it it was my first key lime pie and it's now my favorite.Great Recipe.

Cooked it for an hour and 10 minutes and it's still very wobbly in the middle but the crust and edges are burning,so I'm pulling it out of the oven.We'll see if it's done enough when I try to serve it to my guests tomorrow.Keeping fingers crossed.I followed the recipe exactly!!

I haven't made this yet but was wondering if the graham cracker crust needed to be baked as it usually is before adding the filling. Is this only if you make your graham cracker crust from scratch?

I haven't made this yet but was wondering if the graham cracker crust needed to be baked as it usually is before adding the filling. Is this only if you make your graham cracker crust from scratch?

@Archangels........I haven't made this pie yet but will very soon. I know this Lemon Icebox Pie you referred to. My mother also made it and so do I. I recently made one for my neighbor who had told me about a lemon pie his mother made and how he wished to have one again. This is my favorite no-cook pie. Mother also made a chocolate pie that was better than any ready-made chocolate pie I've ever eaten. Do you make the lemon pie too?

I think this recipe is very much like a Lemon Ice Box pie that my mother made years ago that I just loved. The difference is that the pie is cooked so you don't have to be concerned about raw eggs. The one my mother made was just sweetened condensed milk, egg yolks and lemon juice from 3 large lemons. You didn't cook it at all except to brown the egg topping (which I cannot spell. (merengue), I think.

I haven't made this pie yet but want to try it. It sounds very good! If you don't think there is enough flavor you could add some lime zest.