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Frozen Key Lime Pie Recipe

Frozen Key Lime Pie

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (81)

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Average Rating:

Total Reviews: 81

Showing 51-60 of 81

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  • on May 16, 2010

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    I made this pie to take to work for my co workers. Thankfully they didn't know that it was to be a pie not a frozen treat. Won't make this again. :(

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  • on May 05, 2010

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    My mom made it for me and my family and we loved it! She froze her's and it was even better. I like it so much because there is few ingredients and easy to make. Thanks Paula

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  • on April 24, 2010

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    Ive made this recipe every holiday since 2008, and i cant stop making it. People are having issues with the "peaks" becasue of the timing. But i have no complaints. KEEP COOKING EVERYONE!

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  • on April 17, 2010

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    I've used this recipe many times...but I never add eggs or whipped cream...I add Cool Whip instead. It always gets great reviews. It's basically three ingredients and the crust...which I brown slightly in the oven and cool before I put the lime mixture into. Graham crusts are much better if you heat them up a little and kind of toast them. This goes for homemade or store bought.
    So...
    Key LIme juice
    Condensed Milk
    Small container of Cool Whip
    Making Key Lime Pie isn't rocket science!

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  • on March 02, 2010

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    I made this pie over the weekend. I, too, had difficulty getting "peaks," but I don't think one would get peaks unless the whipping cream is all by itself. I mixed it with hand mixer for quite a while and it did, finally, get thick and fluffy. My changes included: store bought pie crust and lemon juice instead of lime. I did NOT add any half and half. I decided that the consistency was okay without it and, after reading the comments from reviewers, I left it out. The pie was delicious! It was quite tart so next time I will probably decrease the amount of lemon (or lime juice. Many are commenting that it's "ice cream pie." Well, Paula's instructions say to put it in the freezer. Take it out of the freezer a little while before you serve it. It was creamy, cold and delicious. I will make this again.

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  • on January 21, 2010

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    This recipe is not done the way she did it on the show. Missing the egg yolks, she also cooked the egg yolks with other ingredients as well as the vanilla flavor. This recipe needs to be reposted with all the ingredients. When will this be back on TV

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  • on January 20, 2010

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    It don't peak because you need to add eggs. about three or four egg yokes will make it just right.

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  • on November 04, 2009

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    I agree with the freezing

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  • on October 31, 2009

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    Please Paula could you review this one on your show. I agree with all the other reviews it did not form peaks of any kind. Please remake this recipe and let us all know.

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  • on October 22, 2009

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    Such a disappointment! It never whipped up and ended up just a frozen mess.

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