Steve's Authentic Key Lime Pie

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Very good. The only reason I did not give it five stars is because I felt the crust tasted like plain breadcrumbs without any sugar added. I'm not a sugar person, but it was completely tasteless without sugar. The filling was perfect though!!!

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Ive noticed a lot of people having trouble getting the pie to sit well. I had the same problem the first time when i used lime juice from concentrate, plus it tasted a little strange.

the second time (last night i used real key limes that i got from my local Stop and Shop, and for those in the LI area, the one in New Hyde Park has them, and first off, the taste was immediately significantly better, i cant even describe the difference. Also, by using real key lime juice, the pie was beginning to sit better after 2 hours of refrigeration than my first pie did after 24 hours of refrigeration! the acids really help the milk gel better.

Hope it helps!

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truly delicious...

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IS THIS RECIPE A JOKE? If so, it was a good one. The pie crust was oozing butter when it came out of the oven....not even close the right consistency. The filling tasted good, but despite very careful mixing was like liquidy pudding even the day after. I ended up serving it in tiny bowls, kind of like one of those desserts at Applebees that come in the shot glasses.

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i go down to steve's place often .his key lime pie's are the best iv'e eaten. there rich & creamy .my wife & i always fight for the last slice, & she always win's. now to have the recipe here is just a bonus.thanks

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I searched high and low for a truly authentic key lime pie recipe, and this one hit the mark. I added 3 Tbs. sugar to the crust (personal taste, but otherwise made exactly as directed. It's super easy and whips up in minutes, but takes a while to "set up" so I definitely recommend refrigerating overnight or your pie might be a little soupy. (Mine came out perfectly!

If you really want to impress, you can garnish with homemade whipped cream (mix 1/2 pint heavy whipping cream, 3 Tbps. sugar, and 1 tsp. vanilla. For a more authentic version, reserve the egg whites for a fluffy meringue topping.

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I did not over mix and it didn't set up at all. It is lime pudding. The recipe states tp put in fridge but maybe it needs to be put in freezer like so many other lime pie recipes.

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Very easy and everyone loved it!

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I love key lime pie and this was the closest to an original key lime pie. I have modified the recipe to include some rind in the custard and shredded coconut in the graham cracker crust. YUM!

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This was a wonderful pie. Not only was it quick and easy to make but it takes great. The only thing I would recommend is doubleing the receipe if using a nine inch pie pan.