Key Lime Pie with Meringue Topping

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I fully agree with ?null, null? who wrote that Paula Deen?s recipe for Key Lime Pie with Meringue is ?Grosse,? and with Debbie?s comment that a ?true? key lime pie MUST be made with real key limes (or key lime juice and, therefore, Paula?s recipe is not a true key lime pie recipe and is lacking in culinary dignity. If I may add my two cents to this issue, my first taste of key lime pie was experienced in 1982 while on vacation in Key Largo, Florida. On several subsequent trips to Florida (Miami, Ft. Lauderdale, Orlando, Ft. Myers, and more recently on a trip to Corpus Christi, Texas, I have experienced all manner of terrible imitations claiming to be key lime pie. I don't know if the key lime pie I tasted in 1982 was made from the ?original? recipe, but I distinctly remember it having that unique key lime flavor, and it was definitely not a ?cream? pie. All of these imitations have been little more than lime or lemon (probably with green food coloring to make it seem as if made with lime cream pies that were insulting to the palate, and contained enough sugar so as to render them quite unhealthy. To paraphrase Debbie's comment, they were culinary indignities.
After extensive searching of recipes in cookbooks, from friends, on the internet, and my own experimentation, I have come up with a recipe that?although it may not accurately duplicate the original key lime pie recipe?is something that is as close to what I remember as my first experience with key lime pie in 1982. My recipe contains no milk or cream in the pie filling.

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OMG Paula. I trusted You!!! This is Grosse!!! The Flavor is awful. The texture is creepy!!! The meringue recipe is not accurate. I searched and searched. Meringue's need 2T sugar to every egg white hers doesn't have it. The directions she give are not accurate. You have to whip the egg whites until foamy then add cornstarch or cream of tartar until soft peaks form then add the sugar.. I should have stuck with my gut and stayed far away from any Paula Deen Recipe!!!! Uhhh I still have the taste in my mouth!!! Grosse!!!

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Came out great. Had to cook it a little longer than stated by recipe.

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Made this pie last night, and it was wonderful! I used low-fat sweetened condensed milk in the filling. My meringue wasn't quite as lofty as Paula's, and I should have probably let the pie cook about 3 more minutes, because it wasn't quite firm enough, but still, even with the change and problems, this was a flavorful and easy pie and got rave reviews at our house. If you are concerned it isn't authentic, then use key lime juice, but if you just want a pie with great lime flavor, then regular limes are fine. By the way, with the high price of limes, if you need to know how many limes it takes to make 1/2 cup, it took about 3. And of those 3, it took 1 1/4 for the zest. I bought 6 limes total because I wasn't sure how many it would take - wish I had known ahead of time, it would have saved me a few bucks.

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Emeril's Key Lime Pie is the one I usually make because it is absolutely foolproof
and AUTHENTIC!

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To Debbie from Rochester-we've eaten and made many, many true "key lime" pies and this recipe is one of the best and there isn't any key lime juice in it! Although key limes are accesible to us year long, I mad the recipe as stated and it was delicious-better than the world famous Joe's Stone Crab key lime pie!

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I'm sorry but this is NOT a KEY LIME PIE, it is just a lime meringue pie. In order for this to be a true key lime pie you need to use key lime juice and Paula only says to use lime juice, which is a totally different taste and definately not as good. If Paula wants to truely call this a key lime pie she should say that you need to use KEY LIME JUICE either from a bottle or real key limes - you will get better results from the bottled juice though.

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My mother made this pie today and it was wonderful! I have made it with the real keylime and it wasn't as good.

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I haven't actually made this pie yet, but am planning on doing so tonight for my sweetie. He doesn't get home until late so I was wondering, does the meringue hold up if the pie is chilled? It says to serve it room temp. which I will but I may have to keep it in the fridge for a few hours.

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This was fantastic and everyone enjoyed the pie very much. As to the review from Rochester...lighten up and please don't be so ignorant. I'm sure Paula Deen knows the difference and she is working with a recipe in which all of the ingredients can be made easily accessible to everyone. If we all waited for the true keylimes, which I know are wonderful, we'd be missing out on this delicious version as well. I thank all of the individuals on the Food Network for their expertise and hard work for our benefit! Thank you Paula!