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The easiest recipe is on the back of the Nellie & Joes Key Lime Juice bottle. AND it's good. Tart, a little sweet, easy graham cracker crust (you can make it yourself or buy it).
Nellie & Joe's is sold practically everywhere.
The recipe is so easy that it would be a perfect one to start with. It does require a little time in the oven, but the cooked ones are always tastier than the gelatin ones, IMO.

Thanks! I just bought a bunch of Key Lime juice down here in Key West and I'm looking for a good recipe to enclose with the bottles I'm sending out as gifts!!

If you can, use fresh Key limes and juice them yourself - the difference in taste between fresh and bottled juice is remarkable.

I made some mini key lime pies a while back - you can just make the filling and pour it into a store-bought graham cracker crust. It's delicious. :)

I use Nellie and Joe's because its consistantly good every time. The recipe on the bottle is very good too. I ma making this for Memorial Day. People rave about it.

@wookie - whew! Thanks for clearing that up. Thought Shamdra got you in her clutches! (J/K :D)

I happen to love this recipe from Ina Garten. It's easy, and so delicious! I serve it mostly in the summertime with a spicy grilled meal, and people swoon....

Frozen Key Lime Pie

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges

Preheat the oven to 350 degrees F.

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32961,00.html

It is yummy!

mm thanks guys i'm drooling :) i may just try them all!

Here's a Key Lime Pie recipe:

Ingredients

1 pie crust
3 eggs, separated
1 14-oz. can sweetened condensed milk
1/2 C. lime juice
2-3 drops green food color
1/2 tsp. cream of tartar
1/3 C. sugar

Directions

With mixer, beat egg yolks in a medium bowl. Gradually beat in condensed milk, lime juice, and food color. Pour into pie crust. Bake at 325 for 30 minutes. Remove from oven. In a separate bowl, beat egg whites and cream of tartar until soft peaks form when you raise the beaters out of the mixture. Gradually beat in sugar, then beat for 4 minutes or until stiff, glossy peaks form and sugar is dissolved. Immediately spread over hot pie. Bake at 350 for 15 min. Cool 1 hour and then chill for 1 hour in refrigerator. Serve Cold.

Hope you like it!

Hillary
Chew on That

Has anyone ever made it using a bit of Rose's Lime?

Cook's Illustrated has a good recipe. I make it a couple times a year for some family functions. The key is fresh lime juice (forget the bottle) and use the zest! As much As I like Ina Garten's recipes, and have had great success with them, I would not add sugar to a Key Lime Pie, unless you like it really sweet. My fam prefers it on the tart side.

Cook's Illustrated's is killer:

http://nujoikitchendiary.blogspot.com/2008/05/baby-heaven.html