Sandra's Key Lime Pie

Excellent Pie! Wikipedia Information on Key Lime Pie.(10min. cooking time) During mixing, a reaction between the condensed milk and the acidic lime juice occurs which causes the filling to thicken on its own without requiring baking. Many early recipes for key lime pie did not instruct the cook to ever bake the pie, relying on this chemical reaction (called souring) to produce the proper consistency of the filling. Today, in the interest of safety due to consumption of raw eggs, pies of this nature are usually baked for a short time. The baking also thickens the texture more than the reaction alone.

First of all, I live in Florida and key lime pie is a staple on the dessert menu at many restaurants here...my experience with key lime pie is that I either love it or hate it depending on how its made but I had never made my own. Most of the key lime pie I have eaten here in FL is either way too tart for my taste or it has the texture of flan and I really hate flan! So in looking for a recipe that would have that certain creaminess with the right balance of tart and sweet, I decided to give this recipe a try. Let me say, I dont think I will have to look any further for my favorite key lime pie recipe! This recipe has it all...fast, easy, short ingredient list and DELICIOUS results. The only thing I did want to mention is that this recipe does not produce enough filling to fill a 9 inch pie crust. I had approximately 1 inch of bare crust around the pie. I proceeded to fill this 1 inch of bare space with whipped cream for serving, but in the future, I will use a smaller crust. I imagine this would be wonderful with the ginger snap crust someone mentioned or a crust made out of those Lorna Doone cookies! Thanks for a great recipe that was super easy to make!

This was the best pie, and so easy! I followed the directions, only I used regular lime juice because I couldn't find the kind requested or any "key lime" juice at all. Also instead of serving with cool whip, I used the egg whites that were discarded and whipped them up with some sugar for a meringue. I put the meringue on the pie before baking it so that it could brown. It was so wonderful! Thanks so much!

Great pie for the hot days of summer. Used Recipe #116887 and Recipe #73863 to make this delicious pie. I also used three regular limes for the juice.

I took this to a meeting two weeks ago. Everyone who had it was still talking about it the next week. I had never made Key Lime Pie, but this was so simple and so good. I did not use the bottled Key Lime Juice, I used fresh squeezed lime juice, and grated a small amount of lime peel into the filling. Note: I did not use Key Limes, just the regular limes that you get at the grocery store. No one knew the difference.