Bubba's Key Lime Pie

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I loved it and so did my husband! The only change I made was adding 1/3 cup of white granulated sugar to the crust when mixing. Otherwise, I followed the written recipe exactly, using only egg yolks in the filling and saving the whites for the meringue. Everything turned out beautiful and it was my first Key Lime Pie. The zest in the meringue was a really nice added touch that I will continue when I make other citrus pies as well. YUMMY!

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

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

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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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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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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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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!