July 20, 2022Review Recipe
Table of Contents
Cool, creamy, and luscious, this simple key lime pie is the perfect dessert. A buttery graham cracker crust and tangy citrus filling make this no-bake pie a favorite homemade dessert. A handful of ingredients and a few minutes and you have dessert ready!
Key Lime Pie Ingredients
- 14 ounces of sweetened condensed milk (1 small can)
- ½ cup lime juice
- 1 (16-ounce) container of Cool Whip whipped topping
- 1 premade graham cracker crust (store-bought or use our graham cracker crust recipe)
SUBSTITUTIONS AND ADDITIONS
CREAM CHEESE: Some people love to mix in 8 ounces of cream cheese or sour cream to the key lime filling for an even creamier texture if you’d like to give that a try.
GRAHAM CRUST: You can either pick up a premade crust at the grocery store or, if you have graham crackers or graham cracker crumbs on hand, make your own homemade graham cracker crust using our easy recipe.
LIMES: Either key lime juice or regular lime juice work fine for this recipe. They can be substituted 1:1 so ½ cup of juice from either variety is perfect.
How To Make This Key Lime Pie Recipe
STEP ONE: Mix the Cool Whip and sweetened condensed milk in a medium bowl. Stir in the lime juice and mix well.
STEP TWO: Pour the mixture into the graham cracker crust and spread evenly.
OUR RECIPE DEVELOPER SAYS
I like to put my premade pie crust into a glass pie pan for added stability when taking it in and out of the fridge.
STEP THREE: Refrigerate for four hours or overnight before serving.
Add a little whipped cream and fresh lime zest on top before eating.
How To Serve
This perfect key lime pie is a refreshing and delightful treat to serve for dessert on a summer day. Add a scoop of no-churn vanilla ice cream on the side and a dollop of whipped cream on top for a great way to finish off your meal.
IN THE FRIDGE: If you don’t eat all of this easy pie immediately, just cover it with plastic wrap and pop it back in the fridge until you’re ready for more. If you are using a store-bought crust, the plastic insert that comes with it can be flipped over and used as a dome cover.
IN THE FREEZER: You can definitely pop this creamy pie treat into the freezer. Just be sure to remove it and let it thaw a few minutes before slicing and serving.
Simple and no-bake, this old-fashioned key lime pie recipe comes together in a snap. It’s easy to see why this is a Southern classic with its sweet and rich flavor, plus smooth and creamy texture. It’s the perfect balance of sweet and tart.
FREQUENTLY ASKED QUESTIONS
This easy key lime pie recipe is best made ahead since it needs to chill in the fridge for a few hours before serving it.
Key limes, also known as Mexican limes, are smaller than regular limes and tend to have a more intense lime flavor. You can use key lime juice and regular lime juice interchangeably.
If you would prefer to make your own crust for this great recipe, you certainly can. Check out our homemade recipe for instructions.
More Recipes You’ll Love
- Lemon Lush
- Custard Pie
- Mini Lemon Meringue Pies
- Magic Custard Cake
- Lemon Chiffon Cake
- Key Lime Pie Lasagna
Key Lime Pie
- 14 ounces sweetened condensed milk (1 small can)
- ½ cup lime juice
- 16 ounces Cool Whip
- 1 graham cracker crust (store-bought or homemade)
- Mix the Cool Whip and sweetened condensed milk in a medium bowl. Stir in the lime juice and mix well.
- Pour the mixture into the graham cracker crust and spread evenly.
- Refrigerate for 4 hours or overnight before serving.
- I like to put my premade pie crust into a glass pie pan for added stability when taking it in and out of the fridge.
- Add a little whipped cream and fresh lime zest on top before eating.