Comments on: Key Lime Pie

By: Jennifer F

Jennifer F — Tue, 08 Jul 2014 03:17:45 +0000

I made some slight alterations: I upped the butter in the crust to 1/2 cup, pressed it into a deep dish pie plate, then increased the ratios on the filling by changing the servings to 16 instead of 12. It made (in my opinion) a slightly more balanced ratio of crust to filling, then I had a little headspace to spread some whipped cream on top.

By: mom2twosd

mom2twosd — Fri, 18 Apr 2014 16:42:48 +0000

I love this recipe and the pie! It could not be easier and it is absolutely delicious and fool-proof. I lighten it up by a bit and use the light/fat free sweetened condensed milk and I can’t tell a difference. I tried one time to juice key limes; they are about the size of a 50 cent piece and doing them by hand, took forever. I now buy key lime juice (not plain lime) in the store and it’s worth it. (I use it to flavor my water too.) Making it for Easter because the color screams Spring.

By: Jennie Mc

Jennie Mc — Sat, 29 Dec 2012 23:00:29 +0000

We tried your pie and liked it very much but the key lime pie that comes first in our book will always be the ones that the Lovely Incredibly Beautiful Lady “Anita Pelaez” and her Sweet and handsome Husband “Kutchie Pelaez” have been baking together for more than 35-years. Together the couple work very hard hand in hand baking those incredible key lime pies.
Yep, they stand side by side operating their pie factory and grill. What a pleasure it is to watch the love in motion, just seeing the two of them working together warms my heart. People line-up just to get their hands on those pies, everyone loves them. We’ve never seen it beat! I think that they’ll be needing a much bigger place before to long. Well there you have it, the story of a man and his beautiful wife producing the best key lime pies anyone has ever put into their mouths.
“Oh”, You can find they’re wonderful factory in Asheville, N.C. over near the Biltmore House.

By: kellykitchen

kellykitchen — Thu, 15 Mar 2012 04:54:07 +0000

This is the first recipe of Ree’s that has slightly disappointed me. The filling was delicious and flavorful. Five mitts for the filling.
The crust, on the other hand, gets two mitts. I forwent my tried and true graham cracker crust recipe to try Rees and there just wasn’t enough butter to get things to stick, and the graham ratio to filling was too much for my liking. The crust was too fragile and crumbled all over the place. I’ll make the filling again but will stick to my own crust recipe.

By: milkwithknives

milkwithknives — Wed, 28 Dec 2011 23:00:55 +0000

Yummy! I can only apply my rating to the filling part of this recipe since I used my usual pie crust, but it was delicious, easy and pretty enough for me to make it twice in one week. The second time, I mixed up the filling and let it stand for half an hour or so while I was parbaking my crust, and it seemed to thicken up and set a little better after its rest. This is one terrific pie.

By: danka

danka — Tue, 07 Jun 2011 23:56:31 +0000

Amazing. This was the first recipe I ever added to my Tasty Kitchen Recipe box and tried – and I’ve probably made it six or seven times now. So easy! Devilishly delicious. Wow.

By: adeline

adeline — Thu, 25 Nov 2010 06:13:26 +0000

We have made this pie for over 60 years…BUT………we have always used lemon ( that’s our family’s favorite )
This pie couldn’t be easier or quicker and always turns out great . My children ( even daughters-in-law ) always ask for this when the holidays roll around .
Hope you try it and enjoy……………

By: debstmomy

debstmomy — Wed, 02 Jun 2010 06:45:27 +0000

I made this yesterday & it was the best key lime pie ever!!!!! Thanks Ree!

By: Birgit Kerr

Birgit Kerr — Sun, 11 Apr 2010 18:32:20 +0000

Made it several times now and it’s a big hit every time. I’ve made it with key limes, regular limes and once with lemons and it was absolutely delicious every time! Thank you!

By: danka

danka — Mon, 25 Jan 2010 20:47:17 +0000

So quick. So easy. So delicious.
I didn’t bother counting out crackers and just made my usual graham cracker crust recipe.
This one is definitely a ‘keeper’ recipe.