"I made this wonderful pie today using real key limes that I squeezed out myself by hand, it was worth every drop of juice! This Pie is the best I ever tasted. not to tart and def not to sweet, it was perfect. very,very good. It took less than 10 minutes to make and less than 1/1/2 hrs to set in my freezer set to the highest setting. I used a shortbread recipe for the crust and added a little whipped cream (about 1/2 cup into the sour cream and whipped it as directed, baked it as directed.cooled it as I mentioned , topped it with whipped topping added some grated key lime zest to the topping and chilled it and it set perfectly. it holds it's shape pretty well. The taste was so much more authentic than using limes. please take a little more time and squeeze out your own juice. the best pie we ever had a new fav at home. "

"I made this wonderful pie today using real key limes that I squeezed out myself by hand, it was worth every drop of juice! This Pie is the best I ever tasted. not to tart and def not to sweet, it was perfect. very,very good. It took less than 10 minutes to make and less than 1/1/2 hrs to set in my freezer set to the highest setting. I used a shortbread recipe for the crust and added a little whipped cream (about 1/2 cup into the sour cream and whipped it as directed, baked it as directed.cooled it as I mentioned , topped it with whipped topping added some grated key lime zest to the topping and chilled it for only 2 hours and it set perfectly. it holds it's shape pretty well. The taste was so much more authentic than using limes. please take a little more time and squeeze out your own juice. "

"I made this wonderful pie today using real key limes that I squeezed out myself by hand, it was worth every drop of juice! This Pie is the best I ever tasted. not to tart and def not to sweet, it was perfect. very,very good. It took less than 10 minutes to make and less than 1/1/2 hrs to set in my freezer set to the highest setting. I used a shortbread recipe for the crust and added a little whipped cream (about 1/2 cup) into the sour cream and whipped it as directed, baked it as directed.cooled it as I mentioned , topped it with whipped topping added some grated key lime zest to the topping and chilled it for only 2 hours and it set perfectly. it holds it's shape pretty well. The taste was so much more authentic than using limes. please take a little more time and squeeze out your own juice. "