Kristi's Key Lime Pie

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IMPORTANT: Do NOT use the blender and grind your limes in water as Kristi does on the show. I did it that way the first time, bought Key limes, and as stated before, the pith made the pie so BITTER, we could not eat it. Another trip to the store for Key Lime Juice, and all was well! Twenty years ago I ate the best piece of Key Lime pie, EVER, at the Lighthouse restaurant in St. Augustine, Florida. I have been trying to replicate it ever since, to no avail, until now! This is the most flavorful, creamy, key lime pie you will ever eat. Please make your graham cracker crust from scratch and do NOT use dairy topping. Freeze the pie and dollop with REAL whip cream just before serving. Yum!

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I made this wonderful pie today using real key limes that I squeezed out myself by hand, it was worth every drop of juice! This Pie is the best I ever tasted. not to tart and def not to sweet, it was perfect. very,very good. It took less than 10 minutes to make and less than 1/1/2 hrs to set in my freezer set to the highest setting. I used a shortbread recipe for the crust and added a little whipped cream (about 1/2 cup into the sour cream and whipped it as directed, baked it as directed.cooled it as I mentioned , topped it with whipped topping added some grated key lime zest to the topping and chilled it and it set perfectly. it holds it's shape pretty well. The taste was so much more authentic than using limes. please take a little more time and squeeze out your own juice. the best pie we ever had a new fav at home.

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I confess I haven't actually had this recipe per se BUT I have made several key lime pies with different recipe variations similar to this and will have to try this one as well.

In advising those who want to try it with fresh key lime juice: halve and juice the limes using a fork or citrus reamer (Ikea sells a $5 reaming juicer - Spritta- with dish that allows seeds to be separated during the juicing process. It has two size reams so it works well for all citrus juicing.
Do not use a press or squeeze/pulverize the peel. The pithe (white part carries a strong bitter flavor that is way too easy to extract. If using zest use only the green part of the peel.

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I would love to try this recipe, but it is not written well. Very confusing. Do you peel the limes first, or not? Is the 16 oz of water for blending the limes; or what is it for? Any one who has made this pie successfully, please let me know! I love key lime pie tart! This sounds like a pie I would enjoy, but I want to be clear about directions first!

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This recipe is one of the best authentic ones. I have never had any problems with the recipe, but know you have to press the juice out well. Key Limes are very tart so if you don't like tart then maybe try regular limes.

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Having grown up in South Florida, I can tell you this is an authentic Key Lime Pie recipe.
A Key Lime Pie is made with KEY LIMES, not the regular Persian Lime and is never ever green. The Key Lime is tarter, so a good recipe (which this is balances creaminess and sweetness from the condensed milk as well as tartness from the Key Limes in a graham cracker crust. Like anything else "American", it appears the meaning is evolving into something completely generic and overly sweet. Please, just don't call that Key Lime Pie.

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I used a small bottle of lime juice. The pie was easy to make and absolutely delicious. I'm still working on the consistency of the pie though, the first time I made it it came out perfect but the next couple of times it seemed to come out a little on the not so set up side.

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I'd give this NO STAR if that was an option. I opted to use fresh key limes (instead of bottled juice. The method for obtaining the juice for this recipe turned this pie into a bitter tasting fiasco. I ended up tossing the pie out because it was inedible.