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Key Lime Pie Recipe

Key Lime Pie

Recipe courtesy Joe’s Stone Crab

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

Showing 1-10 of 21

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  • on April 27, 2013

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    It is a new family favorite. Great flavor and very delicious!! Recommended to anyone who loves Key Lime Pie!!

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  • on July 01, 2011

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    It was my first Key Lime Pie I've ever made and everyone LOVED it. I had everyone asking me for the recipe. Definitely do not cheat on the crust by buying the pre-made graham cracker crust, make it yourself, MADE WITH LOVE :

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  • on September 05, 2010

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    This is truly the best key lime recipe I've tried. I made my own crust and added finely chopped blanched almonds. My friend kept saying over and over, Oh my God, Oh my God which was the ultimate compliment.

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  • on August 04, 2010

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    This was the first time I had ever made a key lime pie, came out so yummy! Not overly sweet....just right......

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  • on July 03, 2010

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    I am asked to make this pie for every party event or anything we go to!! It is quick and easy and is always a hit!

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  • on June 27, 2009

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    Key lime pie is one of my most favorite desserts and with this recipe I found a real winner! Made it exactly as written with two exceptions; used regular limes & since I believe you eat with your eyes and the presentation isn't very attractive I mounded the whipped cream on top of the whole pie leaving a 1/4" border, sprinkled some grated lime peel for color on top along with a twisted sliver of lime in the center. Definitely put it in the freezer just prior to serving as suggested.

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  • on June 16, 2009

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    I have been making this wonderful recipe for years. The recipe card I originally printed is from May of 2004. It's my staple for summer parties, etc. Everyone always raves about it because it's so light and tangy. I recommend getting it nice and cold before serving, as suggested in the directions, maybe even putting it in the freezer for a short period to give it that cool, refreshing taste.

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  • on May 31, 2009

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    A couple of points. First, I second most of the previous comments...excellent recipe, and a lot of fun to make at that. Juicing the limes is a bit tedious and time-consuming. I would suggest enlisting the help of a large garlic press for actualy key limes. Secondly, I accidentally messed up this recipe the first time I made it and used 3 egg whites instead of 3 egg yolks. However, it actually turned out quite well. I just pulled my second go at the recipe, with the correct egg yolks, out of the oven. However, judging from the taste of the filling before baking the pie, I'm thinking I'll end up sticking with the egg whites. But you can decide that for yourself. Great recipe!

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  • on March 08, 2009

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    Cut the limejuice by half and it turns out excellent, otherwise it?s too bitter. I also substituted the whipped cream topping for meringue. I was looking for a way to cut some of the fat (Its like getting a diet coke with your Big Mac, it also presented very well with its golden brown peeks.

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  • on February 16, 2009

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    This pie is just as good as everyone says it is. Hard to imagine how you could make it better. Using real Key Limes, as suggested by an earlier post, isn't necessary. There is really no noticeable difference in flavor and besides being expensive, they're a hassle to work with since they're so small. If you just follow the recipe as directed, it will come out perfectly. Mangia!

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