I just tested it on my phone and computer and was able to jump straight to the recipe and print it without any ads in the way. If you can let me know what device you are using I can take a look into it and see why you’re having issues. Also, keep in mind that all of the recipes on my site are completely free. I try to limit the amount of ads as much as possible, but in order to keep all of my content completely free to readers I have to run ads.

It is normal for them to be a little bit wet, but if you feel like it’s too much you could try baking them a little longer. You could also try reducing the butter by 1 tablespoon and removing the liners before you chill them to help keep the crust more crisp.

They’re wet when I pull them out of the oven. 

The liners make it a lot easier to remove them from the pan, so I do recommend using them. Are your liners wet immediately after baking or once you’ve chilled them?

I loved this recipe. I’ve made it twice and gotten so many compliments. Although, I am stuck on something. My mini pies seem so wet. The liners have no integrity and everything just seems extra wet after everything. I am confused. I thought maybe i should bake these without liners but since you used liners I committed to them. They are so wet that my crust isn’t crumbly, it’s wet. I can’t seem to figure out the cause.

Hi, Brie! You could use 5 tablespoons of butter in the crust, just keep in mind that it may be a little more crumbly. If you plan to freeze them again, it may be good to peel off the liners first.

These key lime pies are amazing! Some people have said they are the best thing I’ve ever baked for them (and I bake a lot!) Just one thing though- it seems when I open the liner to eat one, it is decently greasy where the butteriness from the crust soaks through the liners and kinda coats the outsides of the pies. It wasn’t too bad the first time I made these, but I just recently made them to freeze and when I froze them everything stuck together since the butter acted kinda like a glue. It doesn’t look too great now and not really sure what to do differently next time- should I try a different type of liner? Use less butter in the crust? 

I’m not sure why, I’ve made these with the gram measurements several times and it’s never been too much for me. I do use 1 heaping tablespoon for each one though.