Posted: 9/4/2010 10:26:19 AM
This is an old family recipe I have used (my mom called it Chiffon Lime Pie--I love it because it is so light and not so sweet at the condensed milk version--lots of lime flavor! Thanks for reviving it!
Posted: 4/12/2010 9:11:43 AM
I made it diabetic friendly by using Splenda instead of the sugar and used lite whipped topping. Great
Posted: 3/31/2010 4:23:51 PM
The geletin mixture was too thick to mix with eggs and whipping cream. Had to throw everything out! Will not try this one again.
Posted: 3/26/2010 11:34:34 PM
45 minutes in my fridge for the gelatin mix was too long and the mixture formed a mold and which wouldn't mix with the egg white/whipped cream mixture. I ended up dumping everything. I have made key lime pies before and will be sticking with my original recipe from now on.
Posted: 3/20/2010 8:38:44 AM
Based on others' reviews, I omitted the green food coloring. I could not find genuine key lime juice anywhere locally, but luckily found actual key limes at Publix supermarket. The pie was super-delicious and received rave reviews from my book club members when I served it at our meeting. It was easy to make and looked and tasted marvelous. I would make this again anytime.
Waste of food and time... said:
Posted: 3/17/2010 5:28:06 PM
If you forget about the mix of gelatine and lime juice in the fridge after cooking it, you are dune , you can not mix it with the rest of the ingredients, it's all in 1 block and leave some Big clumps in the mix. Which mean you have to do it again (waste of food and time).
Posted: 3/15/2010 7:36:16 PM
Call it what you want, put key limes in for the juice. The grated lime is for flavor also. The green food coloring is for color.
Give me a break!
Some people are really nit-picky!
Posted: 5/7/2009 4:39:24 PM
With the use of Key Limes and grated zest this recipe is over the top in taste and mouthwatering delicious. I/we could sit and eat the entire pie....
mike 2001 said:
Posted: 3/25/2009 6:28:56 PM
great and simple recipe