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Bubba's Key Lime Pie Recipe

Bubba's Key Lime Pie

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (102)

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Average Rating:

Total Reviews: 102

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  • on April 30, 2013

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    Watch the video! I followed the recipe here without watching the video and ended up with a great tasting LIQUID pie. Unless/Until Food Network corrects the written version, the video is the only way to go.

    BTW - Paula's still wonderful!

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  • on March 17, 2013

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    I baked this pie for a birthday party on St. Patrick's day. I was a hit. I did not have any to bring back home. : I baked the pie as instructed even though I know the directions aren't the same as the video. I think they are missing a baking step in the recipe after you add the key lime filing so I baked it for about 15 minutes before adding the meringue and baking it some more. It didn't get a chance to let it cool all the way because I made it right before I left to go to the party. The filling was soft but it held up pretty well when it was being cut. I used a vanilla wafer crust instead of the graham cracker crust. Overall the recipe was easy and everyone loved it. :

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  • on March 17, 2013

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    PLEASE FIX THE RECIPE!
    Please add this:
    For the filling: Bake crust with filling for about 20 minutes. THEN let it chill in the refrigerator "over night by Paula, but not mandatory".
    THEN do your meringue. By the way, not clear if I can bake with Meringue and chill all together. I've just finished my pie and I'm afraid to chill with the meringue because it will melt the meringue but harden the filling...
    I looked the recipe from my phone, video was disabled. After I was done with my recipe. I did 3 pies!!! After I baked my pie I watched the video on my computer just to find out the recipe in the video is a little different from what says in the written recipe. :(
    Anyway, please fix it! Thanks.

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  • on March 09, 2013

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    The recipe is good, but it doesn't make it clear that you need to whip the egg yolks and get them fluffy before combining with the lime juice etc. Or maybe use whole eggs. My pie was flat. Crust is very tasty.

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  • on November 14, 2012

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    This pie was easy to make, and delicious.
    There was one problem with it. I made it around three o'clock yesterday. It was gone by seven.This is a disappearing pie. Watch it carefully once you've made it.

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  • on October 09, 2012

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    omg!!! thIS IS SUPER!!!!! EASY MY 202
    CLASS CAN MAKE IT LOL OMG YOLO BTW LOL OMG

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  • on July 08, 2012

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    This is the best key lime pie I've made, and I've tried (and enjoyed several recipes. I had whole almonds on hand, so I put them in the food processor for a quick chop but intentionally left them pretty chunky. The resulting crust texture was divine with the creamy filling. So good! I also used three yolks in the filling and three whites for the meringue. I'm also generous with lime juice. It turned out perfect.

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  • on July 04, 2012

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    For those who had issues with the recipe, watch the video as it is different. You need to use 2 whole eggs, not just the yolks. But really, if you follow the video recipe it's fantastic.

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  • on July 03, 2012

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    This pie had such wonderful reviews that I was excited to try it! However, the center never set. Instead, I ended up with a beautiful meringue concealing an essentially fully liquid key lime layer. I was very disappointed!

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  • on June 17, 2012

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    This was the first time I made a Key Lime Pie. Never tasted a Key Lime Pie before. I wasn't sure I would like it. This recipe was very easy and simple to make and very delicious. I made two of them in one day. One for my hairdresser and one for my Mom. They both said it was awesome. I will be making this pie again soon in the near future. I love it, love it. YUM! YUM! YUM!

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