Frozen Key Lime Pie

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This was the best Key line we have done in a long time. OK a lot of people was saying that the cream didn't get thick very fast so we put a large bowl with ice in it then the smaller bowl with the cream. It got thick in 3-4 mins it was so easy to make thanks Paula for all the hard work you have done. Your Key Lime FROZEN pie was the best one we have had in a very long time. If you make it do it like she has done it but put the bowl on ice it well get thick then it well also turn thin again it's all good.

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Don't worry about getting stiff peaks, it won't happen. It still turned out great, even without adding the key lime zest (although I'm sure that would have made it better.

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The pie is delicious, but the recipe is confusing, because the filling really doesn't get any peaks after you add the condensed milk and all other ingredients, but it does set up in freezer regardless and tastes great.

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Will not make this pie again. First time I used a recipe from Paula that didn't work. I should have read the comments below before printing the recipe. And I believe 3/4 of a cup of lime juice is way to much...Also this was way to much for just a 10inch pan. Like every body else that tried it I kept beating after adding the condensed milk and it NEVER made firm peaks like the recipe says ! Very misleading.

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Paula never steered me wrong before. I wanted to make the last summer pie of the year and I was in a rush, so I quickly jotted down these ingredients and rushed out the door. It was only after I poured the condensed milk into the mixer that I realized this wasn't going to thicken up as I expected. That's when I re-read the instructions and learned that this is a frozen pie. Sadly to say, my husband couldn't enjoy this because his teeth are so sensitive to frozen things. Would Paula consider putting the word "frozen" in the title? That's all I needed in order to know in a glance that this wasn't right for my family.

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While extremely flavorful, this batter never thickened in spite of beating it for at least 10 minutes, chilling the pie for over 6 hours, and freezing it for another hour. Only the top layer was formed, As soon as I cut it, the soupy bottom layer oozed out. The flavor is excellent, the crust is wonderful. However, I'm not making this again. It just didn't work.

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sorry paula, this was my 2nd out of three recipes im tyring, the first one I made i found on all recipes com and it was great, baked for about 8 mins and then chilled completely.

I beat this Key Lime Pie batter from Paula for like 20 mins after adding the rest of the ingredients and it thickened SOME but not much so when it says SPREAD into cooled crust, mine was more like a POUR

and it was WAY too much for one pie, i made one pie, filled 3 large ramekins AND i filled like 24 mini cupcakes and still had some leftover, so with a soupy mixture no way I could make the pie extra full. it went in the freezer, after 4 hrs, i took one of the mini cupcake size ones and within 5 mins it started to melt, so I had to eat it quick.

sadly i prob wont be making this one anymore, are we supposed to just keep them in the freezer until we need to eat them, like for several days? oh well at least it wasnt that expensive to make, but prob will not make this one again.

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This was a hit with my family. I used bottled lime juice which was a mistake. Next time I will go and find key limes

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I just placed this dessert in the freezer. I wish I had read the reviews first, then I wouldn't have worried so much that the whipped cream would not lift after adding the condensed milk. I am happy to know this was a problem with many, and it still came out okay. Made this for a dinner party tonight, and hope it will not be a flop. I will say the mixture was quite tasty! This would make great individual desserts too!

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I, too, had a problem with it peaking. But I'm going to freeze it and see how that works out. Also, it made a huge amount - a little too big for the pan I had.