Comments on: Key Lime Pie Recipe

By: Jordan

Jordan — Sat, 14 Mar 2026 06:55:30 +0000

I just made this. It is very yummy but my god it is sickly sweet. American’s must really love their desserts sweet. Not much you can do about the filling, but I wouldn’t recommend putting sugar in the pie crust as well. Still nice though.

By: Roushanak Afshien

Roushanak Afshien — Thu, 12 Mar 2026 03:24:31 +0000

In reply to Lexi @ Sally's Baking. Hi Lexi I read that in the instructions BUT as it still has to bake how long before hand can I bake it?

By: Trina @ Sally's Baking

Trina @ Sally's Baking — Tue, 10 Mar 2026 16:24:29 +0000

In reply to Kelly Anne Maginnis. Hi Kelly, that should work just fine!

By: Kelly Anne Maginnis

Kelly Anne Maginnis — Tue, 10 Mar 2026 16:08:51 +0000

I absolutely love this pie and have so much fun making it. I’m wondering if gluten free graham crackers can be used? Thank you for all the wonderful recipes:-)

By: Tyler

Tyler — Tue, 10 Mar 2026 00:14:51 +0000

Made two of these pies for work. I have never got so many compliments on any of my pies ever! The Lime cream was amazing but the crust (with salted roasted macadamia nuts) was OUT OF THIS WORLD. I did need to use just alittle more butter to the crust until I got the correct consistency but other than that followed the recipe exactly and it is now my new go to lime pie and I don’t think I’ll ever made normal Graham cracker crust again! 10 out of 5 stars!

By: Trina @ Sally's Baking

Trina @ Sally's Baking — Sun, 08 Mar 2026 23:30:50 +0000

In reply to Jf. Hi Jf, we haven't tried it ourselves, but imagine it should be OK. Let us know if you try!

By: Jf

Jf — Sun, 08 Mar 2026 19:41:21 +0000

I’m wondering if I can chop the graham crackers and nuts 3 days before putting the pies together? I’m concerned with the crumbs getting soggy from the moisture in the nuts, though they are roasted.
Thank you~

By: Lexi @ Sally's Baking

Lexi @ Sally's Baking — Fri, 06 Mar 2026 15:11:54 +0000

In reply to Stacey Simon. Hi Stacey! We haven't tested anything yet, but it would likely take some experimenting to ensure the crust still comes together properly. Let us know if you try anything!