Frozen Key Lime Pie

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Awesome Frozen Treat! I followed the recipe as written and did not have any problem. Just keep the pie frozen until you want to use it.

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this is a god-awful recipe. i do not reccommend it to anyone who wants their pie to come out the consistency it should. i expected more from paula deen but once you add the condensed milk, there is no getting the peaks to form. it was completely soupy and disgusting. this recipe should be thrown in the trash, which i'm doing.

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Yummy dessert. It motivated me to give my first online recipe review. I don't know how long it took me and I'm sure I didn't get stiff peaks. However, it was good enough so I nixed the half and half. I used organic lime juice in the plastic green bottle shaped like a lime.
I've never made key lime pie and the focus on dairy threw me off. I will let the restaurants do the traditional key lime pie. This twist on key lime pie recipe was so tangy and delicious everyone who tried it wanted seconds.

I had coconut shrimp as my entree, but that recipe was not nearly as successful.

Will definitely make it again. Thank you

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Made your pie yesterday on my day off couldn't get it out of my head since seeing your show last Sunday. Unlike the other comments I made this with no glitches.I am in the Furniture business and we sell your line quite well, anyway back to the pie after visiting Key Largo for my 25th wedding ann in June I have become a Key Lime fan this one is smooth creamy and perfect and I'm no great cook either I just follow directions! Thanks again Dan

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I don't know if I had trouble whipping cream in Jacksonville's 105% humidity and 98 degree heat (my house is air conditioned, but this recipe did NOT work. Also -- exercise care; the proportions call for 12 oz of sweetened condensed milk but the only size can I've ever seen in 14 oz, so be prepared to measure and discard the rest. Finally, the volume of total filling it makes is WAY more than a 9 or 10 inch pie shell will hold -- whether using Paula's shell recipe listed, or, as in my case, a "pre-fab", extra large, deep dish graham cracker crust.

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really it should be called key lime "ice cream" pie. As I read through it I questioned myself on placing it in the freezer. The recipe called for the most natural ingredients (no gelatin, food coloring,etc and that's why I chose it. Like someone else said I had really nice peaks until I added the lime juice. I took it out of the freezer after over 8 hours and placed it in the fridge for overnight. I expect in the morning I will find a soupy mess and will attempt another key lime recipe that I will bake to perfection to make up for this loss.

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I really enjoyed making this recipe, and definitely disagree with the "8 minutes" part since it took me 40 minutes to juice about 20 tiny limes. They don't sell key lime juice here. I think the issue with the frozen part is nobody read about the frozen part or realized that the pie would melt. I wanted to make the pie for a picnic today but I have come to realize that I can't because it will melt. Maybe I'll have Key Lime smoothies.

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Hey all,

If you're like me and wanted an actual pie, not a frozen treat, it's simple...bring the juice JUST to a boil in the microwave and mix in a packet of unflavored gelatin. Then continue with the recipe but refrigerate, don't freeze. I also only used 1/2 pint half and half. Turned out to be a perfect consistency for pie. Enjoy!

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I was jonsin' for some key lime pie this memorial day weekend so after a quick search on food tv I came across Paula. I figured she's from the South and all her recipes are great so I went for it. The recipe was real simple. I substituted key lime juice with thawed out limeaid from minute maid. I agree with all the other reviewers I never got PEAKS. After adding the condensed milk I got a nice creamy consistency. When I added the half and half it started getting way too watery. I was going to stop, but figured to keep with the recipe. After freezing it overnight, I was excited for the result. I remember people saying it was ice cream cakes so I decided to thaw it out for a little before serving, but it just melted within an hour of room temp. The taste is great! but i have to serve it frozen. Oh well going to try another key lime recipe next time. I want the creamy refreshing texture not lemon Popsicle =(

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I followed the recipe to a T. I got a good thick texture until I added the Lime Juice to it. The acidic chemicals of the Lime ended up making it lose its thickness and become watery, no peaks. So I put it on the stove and added cornstarch and heated it up and it got thick. I had to keep stirring so that it wouldnt get lumpy. Then instead of freezing it I put it in the fridge. I loved the flavor though. I did have to add more lime than 3/4 cup, I think it was about 1 cup and I added more zest too. I juiced the limes myself so that was a little time consuming so the 8 minute cook time to me was not accurate. And then you need to add the time I took to cook it on the stove.