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Bubba's Key Lime Pie Recipe

Bubba's Key Lime Pie

Paula Deen

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Bubba's Oyster Show

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (91)

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Average Rating:

Total Reviews: 91

Showing 1-10 of 91

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  • on April 08, 2012

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    Watch the video!!! The recipe is not exact and you can miss some valuable steps. Easy to make if you do correctly.

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  • on March 22, 2012

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    Very tasty!!! Look forward to making it again. I would almost double the filling. With my pie pan the filling was a little short. Yum! Love the crust with the almonds and the filling is yummy!

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  • on January 14, 2012

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    OMG!!! SOOO STINKIN' good!!! I followed the recipe exactly, excluding the almonds because I don't like them. I would totally give this recipe to anyone..it was a big hit at my football party!!

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  • on December 07, 2011

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    AAAAAH~mazing! Looked just like the picture and super easy to make!

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  • on October 09, 2011

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    Delicious! I made it just exactly as it appears! Everyone loves it!

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  • on June 11, 2011

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    I'm a huge fan of anything with an authentic Key Lime taste, and this recipe did not disappoint! I left the almonds out of the crust (at my husband's request, but otherwise followed the recipe eaxctly. Not trusting my oven to bake the meringue topping without burning, I set my timer in 5 minute increments to remind me to peek through the window to watch for browning. The end result was fantastic! Not a bit leftover at our Memorial Day cookout! I will definitely make this again, and plan on trying this with Paula's whipped topping next time.

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  • on May 01, 2011

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    Excellent recipe. So easy and delicious, gives Marie Callendars a run for the money. Baked mine for 20 minutes too, added walnuts to the crust and shaved lime zest to the top of the whip cream. My family loved it. Thank you Bubba and Paula!

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  • on August 16, 2010

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    I couldn't find the recipe I made (Bubba's Tiny Chocolate Key Lime Pies, so I decided to make a comment here. The tiny pies are little bites of heaven.

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  • on August 10, 2010

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    I love this recipe! I am writing this review in response to some I've read on this site. I, too, was perplexed when the posted recipe was different from the one Paula made on the show. However, this is how I've recreated it: I follow the recipe for the crust and the filling exactly. Then, I bake the filling for 15 minutes at 350, or until it looks just barely set. I let the pie cool while I chill my mixer bowl and whisk attachment in the freezer. For the whipped cream topping, I use 2 cups whipping cream, 1 tsp lime zest, 2 Tbs sugar and 2 tsp vanilla. When the pie is cool, I add the whipped topping. I have piped it, but I prefer the homestyle look and like to just slather it on top. I hope this helps!

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  • on July 17, 2010

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    After reading the comments I cut back on the lime juice (regular not key to 1/3 cup. I did not use nuts in crust but used a mix of gram cracker crumbs and butter cookie crumbs-just a personal preference. Because of the acid in the lime juice the eggs do not need to be cooked but I wanted to speed up firming and make sure there was no bacteria so I micro-waved for a couple of minutes before pouring the mixture into the crust.
    YUM! My family loved it. I will make this again, it was easy and quick, perfect for a cool treat this summer.

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