Key Lime Pie

I love this recipe!! Here are some of my variations: add coconut and almond flour to the crust. Substitute one of the cans of sweetened condensed milk with coconut milk. This is a crowd pleaser!

• ikibbitz

• MA

• 8/31/2017

I've made this pie twice in the past 2 weeks, and it's embarrassingly easy and consistently great. My hubs thought it was a little bitter the first time I made it, so the second time I reduced the Key Lime juice to 3/4 cup and tossed in about 3/4 of a tsp of sea salt. Perfect, it's a keeper.

• kshunter

• Atlanta, GA

• 5/15/2016

sdostal - make sure you didn't use the pith (the white part under the zest) as well as the zest (just the green). The pith is bitter, but if you use the zest only it should be fine. I use just a few strokes with microplane and move to the next section as soon as the green is removed.

• LILeonore

• Culpeper, VA

• 7/24/2014

I went ahead and followed the recipe exactly, including the zest, because my husband loves tart things so I thought it wouldn't be a problem. But it was, because the zest doesn't make the pie filling tart, it makes it *bitter*, particularly in the aftertaste. I could tell it would have tasted delicious if I had omitted the zest. I wonder if the addition of the zest was the "adaptation"? Because I can't believe a restaurant would serve this recipe as-is.

• sdostal

• SW Washington

• 7/7/2014

A quick showstopper. Thanks for the notes. I omitted the zest per notes. I would have if the audience was more open minded -- that's how I like my lemon meringue pie. Modifications to crust: No almond, 1/4 C coconut flour, 1 Tbs brown sugar, 1 Tbs butter, 1 graham cracker. The coconut flour evolves the texture, giving a subtle nod toward shortbread. Filling: No zest. A quick trick for juicing limes/lemons: Squeeze in the joint/elbow of tongs. Top: Thin layer of whipped cream slightly sweetened with 1 TBS powdered sugar. I would have preferred meringue, but that would have appealed less to my audience. The slight sweet cut the tart, and the fats in the cream definitely helped to carry the flavors.

• dpym

• Malibu, CA

• 3/7/2014

Great recipe. Needed two crusts to handle all the curd. Made one pie with Macadamia Nut Crust from Epicurious Mango-Pineapple Tart recipe (mixed almonds in with macadamia instead of almond extract) and another pie with graham and coconut crust from Epicurious Coconut Cheesecake with Passion Fruit Glaze recipe (brown sugar instead of sugar). Topped both with lime meringue based on Epicurious Lemon Meringue Custards recipe. Lessons learned along the way...1) never try to re-beat meringue and 2) runny meringue will eventually edibly but not prettily set when cooked at a lower temperature for a longer time.

• dpoorman1

• San Diego, CA

• 1/1/2014

这为我丈夫的生日酸橙πe is one of his favorite desserts. Used bottled key lime juice and the rind of one conventional lime. I also bought graham cracker crumbs (used 1 cup), so the only processing I had was for the nuts. I piped the whipped cream onto the pie just before serving. It was really excellent, and a winner for us.

• LILeonore

• Culpeper, VA

• 12/8/2013

I made this pie last week. I used pecans (cause I'm from Texas). It was absolutely delightful. I'm making it again for Thanksgiving.

• Anonymous

• Houston, TX

• 11/11/2013

I also found the pie to be a bit tart. Made it as written because I don't like extra sweet desserts. Will cut back on the lime juice to 3/4 cup instead of the 1 cup and try again. Also, if you are gluten free, just use your favorite gluten free cereal along with the almonds in the pie crust. Was delicious!

• CaroleSunshine

• Burnsville, NC

• 7/12/2013

Added 2 extra Graham crackers and left out the almonds. Did not use zest after reading reviews, This is tart but if served with sweetened whip cream it's the perfect combination of tart and sweet. I brought it to a party and it was a hit!

• iemir

• Long Island, NY

• 7/7/2013

I was concerned that this pie would be just a little too tart so I added an extra half tin of Eagle Brand and a fifth egg yolk. I also upped the sugar slightly in the crust. I served it tonight to friends, topped with extra sweet whipped cream and garnished with a few raspberries. While everyone thought it was delicious, the consensus was that it was still on the tart side. I realize that key limes are more tart than Persian limes but that distinction was lost on my guests. However the filling was creamy and had just the right texture. I used a microplane to remove the zest from two of the limes and am pretty sure I didn't add any bitter pith, still I think next time I make this I'll omit the zest, and possibly add a little bit of sugar to the filling.

• fabulous1

• Vancouver BC, Canada

• 2/26/2012

Excellent! I will definitely make this again- my go to staple key lime pie.

• tess0102

• 8/25/2011

Doubled the filling and it was just right for a deep dish pie plate. Nice and tart and the filling is just right for tartness. Love making it, but it is time comsuming! worth it for sure!

• rcb823

• Ft. Collins, Co

• 7/12/2011

Used almond meal instead of almonds (what I had on hand) and loved the crust. Left out the zest of lime due to the fact that i didn't have any limes to zest and thought the filling was very good as well. Very easy and quick to make (not counting the setting up stage in the fridge) overall great dessert.

• ldb309

• 5/2/2011

This recipe is excellent--really easy and a great combination of surprising and delicious! I substituted 1 tsp. almond extract for the almonds in the recipe, and it worked great. No need to add additional graham crackers, although I imagine an extra one or two wouldn't be a bad idea. :)

• foxesinsockses

• Ventura, CA

• 4/25/2011