Cashew Crusted Key Lime Pie with a Whipped Cream Fruit Coulis

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Love this recipe for key lime pie....I did tweak it just a bit. I used 2.5 cans of the condensed milk, I used a 10 spring form pan AND I used 1 C sour cream mixed with 4 Tbls powdered sugar for the topping (applied once the pie had baked and cooled. Fabulous! Has anyone used key lime juice from a bottle? I know it's not the same, but after squeezing 2 pounds of key limes I was a bit tired of the whole thing. Best recipe for key lime pie!!

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This Key Lime Pie is a winner. Every time I make it for a get together, I always get lots of compliments and people asking me for the recipe. The one thing I change is the amount of butter they indicate for the crust. I use approximately 1/2 C. 3/4 C is to much and the crust ends up tasting too heavy.

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This recipe is over the top! So tangy, yet unusually nutty, with the sweet coulis topping, the mouth feel is beyond compare. The custard is very rich and it may not be for kids, but adults will love every jaw-tingling bite. I have been making this for years and among our food-loving friends and family it is considered the gold standard for key lime pie. I have even been asked to bring it to this year's Thanksgiving dinner instead of the beloved pumpkin or pecan pie. One thing I learned is don't make it too often because the memory of this special pie magnifies over time.

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I'm having a hard time getting this crust right. It just seems like way to much butter. Kinda disappointed. Was trying to make this for a family re union. I guess on to plan B.

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I changed the recipe a little; members of y family have nut allergies so i made the crust with no cashews and less butter. Also, I was unable, being in a bit of a rush, to get my hands on key limes, so I used regular limes for 1 1/4 cup and 1/4 cup lemon juice. I also did not put the whipped topping on because I did not make it as a pie but rather as little, itty, bitty tartlets and again with the time constraint that I was under could not get whipped topping onto each one. I, instead, put a bit of fresh orange zest on each one. A few months later, for a birthday, I made these again with the key limes and found that my family did not like them quite so much. They said that with the key limes (perhaps if you can get your hands on fresh key limes in season the result would be different they didn't have a balance between the tart and sweet. Also in making them at the smaller size I was able to place them into paper holders with the crust on the bottom only, keeping it from being overbearing in flavor. I really hope this helps, but seeing as I've only made it twice and varied the recipe I can't say for certain that it is at it's best.

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I made this pie as a dessert for a recent dinner party, my guests LOVED IT, they actually applauded me!!! Thank You

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The oil from the cashews and so much butter made a very unattractive and oily crust. The filling, was way to heavy, more like the custard of a chess pie instead of the light tart/sweet filling of other Key Lime Pies.

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The pie was kind of too much. the crust was too thick and too buttery, the egg flavor was way to much, over all, just too much. wouldn't make it again.

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Proportions are way off for 9" pie. Texture of the pie is very 'eggy' not the smooth silky consistency that Key Lime pie should be. Perhaps this recipe simply isn't meant to be scaled down from it's source. I didn't read closely enough before making it to realize it isn't actually Bobby Flay's recipe, but from a restraunt on the program Food Nation.

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the pie was awesome,my family is asian and not big on desserts but they absolutely loved it.I'm going to make this at least once a month.thanks so much.