Thank you, Beth!

Hi, Claudia. The written recipe and video both only call for 1 cup of key lime juice. I do pour another measuring cup with two cans of sweetened condensed milk after the key lime juice in the video, but I state that it’s sweetened condensed milk. If you used 2 cups of key lime juice, then that’s likely why your pie was soggy.

The written recipe calls for 1 cup on lime juice. The video tutorial shows 2 cups were poured into the bowl. I used the 2 cups. Is this why my pie was soggy? Not sure what else could have caused this. Followed every other step to a tee. Is it ok to add gelatin to this recipe?

Excellent!!

This pie will last longer than 4 days in the fridge.  I’ve kept it for two weeks, and it was fine.  You can also freeze it.  Cut in usual slices, put a popsicle stick through each slice from the outside crust into the middle of  the pie, dip in chocolate or white chocolate and let it set, then dip in a whipped raspberry jam whipped cream once the chocolate has set.  Freeze them for a spectacular summer treat!

Did you double check all of the measurements that you used? If it didn’t fully set up, it’s possible it just needed to bake longer.

Terrific recipe! Juicing the limes was the only tedious part but you’ve got to go fresh in my book! It was delicious!! For the pie crust, I like to butter the pie pan and dust with sugar before pressing the crust in. I am more of a sweet fan than tart side though!