Key Lime Pie

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Very delicious, easy to make key lime pie from scratch...love it!

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I have been looking for a good key lime pie for a long time. Every time we found key lime pie on the dessert menu at a restaurant, I had to try it. I must say, I won't need to look any further, after trying this one! I made it the first time as the recipe stated, then only made minor changes to suit my taste buds, I added 1/2 cup chopped sliced almonds to the graham cracker crumbs.(you can add pecans, walnuts or whatever kind of nuts you have on hand. I have also made a nut crust and it was excellent! I would suggest baking the crust no longer than 10 minutes. I found all ovens cook very differently. I have 4 ovens and not one cooks the same. I would suggest watching the amount of time YOUR oven takes to completely bake the pie, then write it down, so you don't forget the next time you make it. For me, the sour cream topping didn't have enough flavor, so I did add a bit more sugar. Just personal preference. I can now stop my search for the perfect key lime pie.....found it!!

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The Keylime Pie that I made was horrible!!!!! All you can taste is that sweet condensed milk. It was sickening. No one could eat their piece.

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I don't think I've ever had a key lime pie made from fresh squeezed key limes before, and let me tell you what a difference it makes! Obviously the lime flavor is dependent on the quality of your fruit, and mine just happened to turn out really well. The one part of the recipe. Was hesitant on was the sour cream topping. After adding the sugar I was afraid it would ruin it because it was still not very sweet. However, I didn't trust in the recipe. Don't be afraid of adding it. With the deep tart and sweet favors of the lime, the topping adds a nice balance. Lastly I also adjusted e baking times to what the other reviewers have stated and it worked well.

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I could eat the entire pie by myself.. so easy to make and so delicious.. I did not use the two full cans of condensed milk because it would be a tad too much for my taste..I only used about 1 3/4 of the two cans. This is definitely a keeper.

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Wow! Excellent key lime pie recipe!!!! It was delicious! This was my first time to make key lime pie & it was probably the best I've ever had. My dinner guests ALL had seconds!!! My husband doesn't like sour cream but he loved the pie & had seconds too. Thanks to other reviewers I adjusted the cooking times & their corrections were perfect! I cooked the crust only 10 to 12 minutes & the pie 25 minutes & added 1 cup toasted almonds & cut the sugar in half for the crust. Perfection! I will definitely be making this again & again!

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Great key lime pie! just a few changes :
-when initially baking pie crust, only 10 minutes is required
-only about 5/6 of the stated amount of sweetened condensed milk is required
-when baking pie with filling, bake for about 23 minutes

One of my all time favourite pies!

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I cheated and used a store bought crust. I agree with other reviewers that the pie needs to bake longer for 25 minutes. The pie was good, but didn't care for the sour cream topping as it was soupy. Next time I plan to use a heavy cream instead of the sour cream.

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Love...Love...Love Key lime pie....Thank you Emeril for making this so easy to make....I used Kebbler's graham cracker crust and added the ingredients....DELICIOUS!!!

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I would give this recipe 5 stars except for the hassle it took me to fish through prior reviews to weed out the errors in the recipe. The times for both baking the crust and baking the pie are off. I baked the crust for 20 minutes and it was burned--had to start over. About 10 minutes should do it. Per other reviews, I also baked the filled pie 25 mins instead of 15. After making it through all that run around, however, it was a delicious pie.