Key Lime Pie

I am writing this review before I have tried eating...because I especially wanted to comment on the measurements of making this pie. I have a 9in pie pan as directed and I followed the recipe exactly. The crust barely covered the pan, I mean barely. So I had to go back and double the recipe. Then I went onto the filling.. I was shocked that it barely covered the bottom of the pan it was pitiful. I had to go back zest juice and mix a whole other batch to double the recipe. Everything took hours to make....as I had to repeat the process twice. It was exasperating. I am not used to fiddling with recipes and changing them so I was disappointing. Then I left the pie in for twice the amount of time...it looks like it is cooked right but I will have to taste it. I don't understand how in the video all her measurements were so perfect...she must have had a smaller pan.

It turned out awful. The crust was very good but the inside wasn’t even edible. This was gross!!

A challenge for you pie wizards -- a recipe to do it with stevia INSTEAD OF sugar. Evaporated milk doesn't have the consistency of sweetened condensed milk. I find that 3 yolks are enough. I like to get the filling to 165° F to eliminate any chance of salmonella. The yolk proteins (lipovitellin & phosvitin) start to set up at 165F and are sensitive to both time & temp.

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This is the gold standard of key lime pie recipes. I live in Cuba where key limes are abundant, but Cuba also juices those limes and packages them in small boxes that contain about one cup each. I have tried both ways, with fresh key limes and that packaged lime juice and there is absolutely no difference. But that is Cuban lime juice. Graham crackers are non-existent there so sometimes I use a Cuban cookie but it is not as good. And then there is the question of whipping cream. Rarely available but when it is, I use it, and it makes all the difference. Come visit Cuba, Martha - everything's organic and amazing!

I just made it, but with common limes. Despite that, it came out great. I also went with two full cups of graham cracker crumbs and a whole stick of butter. I just like a thicker graham crust. Oh, and marry me, Martha, would you? I'll sign a pre-nup! Bob

I live in France, where both Key limes and Graham crackers are impossible to find. I use Bastogne or Speculoos cookies for the crust, and regular limes, and it comes out absolutely scrumptious, I get rave reviews every time. (I suspect the crust is even better than with Graham crackers! :-)

Love making this recipe, check out my YouTube video on how I made it... http://youtu.be/Y1TIFOj4XBw

Love this recipe, but wondering if it will work to double the recipe for a 9" springform pan.

As a visiting Brit who has enjoyed this dessert many times, when I came to make it, substituted the Graham crackers with Ginger snaps (or ginger nuts in the UK!) You only need a large teaspoon of sugar, preferably brown, with of course the butter to bind it....and it gives the pie a delicious healthy twist! Try it and see..... it's great! Oh, I don't have any extra cream with it either... just plain key lime pie with a ginger base. Delicious!

If you can't get fresh key limes, use Nellie & Joe's Key Lime Juice. Usually on the shelf next to lemon juice in the juice aisle of a supermarket. I've been making this pie for years - HUGE hit with everyone who has a piece.

Best key lime pie ever! My tip? Stick to the recipe.

I am making this for the second time in 2 weeks. I live in brazil -no graham crackers - I used vanilla cookies and cut out the sugar in the crust. I also used local limes not key limes. It all worked out fine and I am making it for company tonight. It is easy too.

This is going to be my first time making one, does anyone have any tips? :)

I didn't make the crust (used ready-made) but the pie filling was delicious. Very tangy and wonderfully smooth. This was my first time ever making a cream pie and it was quite easy.

This recipe is great! Very simple and delicious...tart with just the right amount of sweetness. I added a layer of sour cream sweetened with some powdered sugar and lime zest on top of the filling and finished with a swiss meringue border. Awesome! When you find some key limes, this is the pie to make!

I would like to make the pie in the evening and then make the merigue the next day. Should I leave the pie at room temperature or refrigerate it?

How can I read the recipe with all those ads for MS products that keep popping up?

So good and so easy!

Does anyone know if the pie can be frozen? I have a lot of limes to use up and I was hoping to make them and save them for later use. Thanks

this pie super scrumptious..just perfect..for evrybody who loves lemon desserts..and its soeasy to make..

For some reason, it didn't post my whole comment. I wanted to suggest using Nellie and Joe's Key Lime juice, which works really well.

Do the following steps the day before and this recipe becomes so EASY! -Bake the crust (you can store this at room temp overnight) -Grate the lime zest and squeeze the limes (pop into fridge overnight)

In answer to gobbleup's question, I'll just say that my crust doesn't turn out too well, usualy, so I just use a store-bought one and it turns out fine. I do bake them first, though. This is just the best Key Lime Pie recipe I've ever used. Thanks, Martha!

are there any tricks i should know before i start?

This is the best Key Lime Pie there is. When I make it, people talk about it for months!