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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

Showing 21-30 of 102

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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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  • on May 24, 2010

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    This was such and easy recipe, it was really good and tasted delicious

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  • on May 19, 2010

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    Followed recipe to a "t" and it was sooo good! Brought it to a family event and I barely even got a piece it was gone so fast!

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  • on April 30, 2010

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    I used maracuja juice (passion fruit from Brazil instead of lime juice....sooooo good and easy...

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  • on April 30, 2010

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    I watched the show and this is the wrong recipe. Paula makes a whipped cream topping(not a meringue and uses two whole eggs in the filling. Rated it poorly only in regards to it being the wrong recipe. Haven't made it yet.

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  • on April 29, 2010

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    I want to make this delicious key lime pie but I dont see the recipe for the topping made out of heavy cream as showed on the tv. Can somebody help me?

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  • on April 26, 2010

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    I USED A 9 1/2" PIE PAN AND HAD TO USE 2 PORTIONS OF THE FILLING. IT WAS DELICIOUS BUT IF I WERE A NEW COOK I MIGHT HAVE BEEN CONFUSED BECAUSE THERE WAS NO LABELING OF THE INGREDIENTS FOR THE FILLING AS OPPOSED TO THE PIE CRUST. ALSO THERE WAS NO DIRECTION TO BAKE THE FILLING BEFORE PUTTING THE TOPPING ON IT. I USED A WHIPPED CREAM TOPPING AND IF I HADN'T COOKED THE FILLING FIRST, WE WOULD HAVE EATEN RAW YOKES. THIS MAY NOT BE A PROBLEM WHEN USING MERINGUE BECAUSE THAT HAS TO BE PUT UNDER A BROILER FOR 15 MIN..

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  • on April 25, 2010

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    This pie was very easy to make, and served up the perfect balance of tart and sweet.

    When making it, be certain that you can chill it for at least 4 hours before serving so that it can settle a little bit. I only chilled mine 3 hours, and, while it didn't ooze or anything, it didn't cuts as crisply as I would have liked.

    Also, as the meringue contracted slightly when it cooks, adding an extra egg white could make for a better looking pie.

    As the recipe stands, this is a beautiful pie that is so delicious a friend from Key West said that it was the best she'd had since her days in Florida!

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  • on April 24, 2010

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    The recipe in the tv show was different. She started the filling with 2 unseparated eggs, I did use lemons instead, I cut back on the amount of juice and zest (because if too rich with acid hubby gets stomach ache. I also added 2 T sugar as another comment advised, then I finished with a whipped topping because she used whipped cream on tv, not meringue. And in the house I only had sliced almonds, not slivered. Thats a lot of changes I guess but family loved it and talk about EASY!!!!!!!!

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  • on April 23, 2010

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    Yes, she forgot to mentioned that you bake it before topping it. Also, when she made it on TV, she used the whole eggs in the filling not just the yolks. What's up with that? I think that I will stay to my tried and true recipe if there are mistakes here. However, I will try the crust.

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