Wonderful flavor but the mix is entirely too watery. I even added gelatin! After putting the pie in the freezer for 4 hours, it still wouldn't set.

By Meghan on April 14, 2013

Your key lime pie is wonderfu!! However, I would love to make by bread pudding with a whiskey sause for you. It is very delicious. My receipe is from my great-great grandmother. sincerely, Lisa Moore-Waltman ps come on down south and I will be glad to show you how we do it.

By Lisa Waltman on April 07, 2013

To make the consistency thicker I followed the advice listed below about first beating the whipping cream with the sugar. Seemed to help, but to make it more thicker after adding all of the ingredients I added confectioners sugar to it. Add as much as you need until you get the thickness you prefer. I froze the pie for one hour right away, then let it cool more in the refrigerator.

By Michelle on March 17, 2013

you r the best love watching your show i love to cook an when i need help i look forward to your show an on line recipes to give me idea your kids are so luck to have a mother like you god bless

By scott on January 02, 2013

made your key lime pie, but had a very watery consistency. how can I fix this and what did I do wrong?

By susan on August 13, 2012

this recipe is mine and my grandmas favorite.when I think of pie key lime pie comes to mind.

By sabrina on July 09, 2012

I should have read the comments BEFORE I attempted to make this pie! It would NOT thicken at all! Had a great taste, but I too had to freeze it! Won't make it again!

By veronica on July 08, 2012

Paula, Today, I decided to make your key lime pie and your 3 meat pasta that you serve at The Lady and sons restaurant . my family love it. My husband and I seen your show on 4-18-12 so of course I had to make it. Thank you Paula and sons.

By rose.mackay on April 19, 2012

I was going to use your Key Lime Pie recipe until I read the comments. When reading the ingredients I wondered how this would get thick. To many cooks had a poblem so I am going to pass. I am a blue ribbon winner in many baking competition's yet not willing to spend time and money on this endevor.

By Sandra Lee on December 08, 2011

For those having problem with the consistency try beating the sugar and whipping cream before adding the condensed milk and use eagle brand condensed milk it works best for this recipe.

By Lamonica on September 01, 2011

Paula siento mucho no poder expresale en ingles, lo que la admiro a usted y a su familia, no domino muy bien el idioma, pero si usted puede conseguir alguna persona que se lo pueda leer,para decirle que estoy suscrita a su revista, vengo de una familia en que todos cocinaban, soy de origen cubana llegada a este maravilloso pais en el año 1961, no me averguenzo de no dominar muy bien el idioma a pesar de llevar tantos años aquí, pero fueron motivos personales los que hicieron no por hacerlo. No me pierdo sus programas son maravillosos, y me hacen recordar momentos muy felices que pasé viendo cocinar e intercambiar recetas a mi madre con sus hermanas.la felicíto enormeménte a usted y a su família. Que Diós la bendiga Ofelia

By Ofelia Gravier on August 13, 2011

This same recipe appeared in our Rural Missouri magazine. I followed the directions---beating the whipping cream while gradually ading the sugar ,till soft peaks formed. Then I added the Eagle Brand milk. I beat it for 15 minutes and all it did was become a thinner consistency. I finnaly gave up and just poured it in the shell and froze it. This is the first Paula Deen recipe that I ever tried that failed to come up to my expections. Another person tried the recipe and complained of the same results that I had.

By Marjorie J. Houpt on August 05, 2011

>Cathy...You're looking for the Key Lime Mousse Pie recipe.

By Scottie Rittenberry on July 31, 2011

I made your Key Lime Pie but had some difficulty with the condensed milk required. There was no 12 oz.can (in any brand) but there was a 14 oz one. I decided to pour the can into a clear measuring cup and then take off 2 oz. I found that the 14 oz. can only contained 10 oz. so I went back to the store and got another can to make the 12 ozs. The pie did not whip up the way I expected or the recipe stated. I froze the pie and it tastes good but I don't think it will be firm if I don't keep it frozen. Does the recipe that you have here need to be kept frozen until all is consumed? Can you tell where I may have gone wrong with mine? Also can you explain my error with the condensed milk? Thank you, Sue McNamara

By Sue McNamara on July 18, 2011

Paul, Your recipes kill me lolol to die for!!

By Kimber on July 12, 2011

Hi Cathy, Here is the recipe you're looking for: http://www.pauladeen.com/recipes/recipe_view/bubbas_tiny_chocolate_key_lime_pies

By Jonathan Able on April 27, 2011

Paula, I watch your shows constantly. I loved, loved, loved the one with your two lady friends who work with you in your restaurant. Can't wait to try all the recipes from that show. I also watched your show in the evening. You and your son made a key lime cheesecake with white chocolate. I can't find the recipe online. Can you help me, please? I have been telling my family about it. I don't have a spring form pan; but am going out to buy one today. Can't wait to try this recipe for my family. Thank you, Paula. Have a very blessed Easter!!

By Cathy L. Wingeard on April 22, 2011

I made this pie two days ago and I am making another one today. It was a big hit in my household. Definitely a keeper. It's more like a ice box pie with key lime. But definetly great. Thanks for the recipe.

By Jay on March 26, 2011

I don't eat Key Lime Pie. I am making it today for the second time! Apparently, I am the queen of Key Lime Pie now! I am thinking I will use this recipe as blackmail to get what I want! Making this recipe is easier and much more fun than cleaning the house!

By Anonymous on November 25, 2010

I made this last weekend and it was very easy. However, I watched her make it on her show and the consistency looked much thicker. Mine was good but it was not thickening up. Everyone ate it and said it tastes yummy and more like a ice cream pie. I used the whisk attachment on my kitchen-aid. I wasn't sure but I thought with whipping cream that would be the right one. Paula used a regular mixer on the show. So I am not sure if I should have used the paddle attachment.

By Anonymous on September 11, 2010