July 20, 2022
Review RecipeKey Lime Pie
A graham cracker crust and tangy filling make this key lime pie a favorite homemade dessert in our family.
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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
You’ll need:
- 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.
PRO TIP:
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.
For more great pie recipes that are just as easy and just as delicious, check out our custard pie, Oreo pie and creamsicle pie.
Storage
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
Can I make this dessert ahead of time?
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.
What is the difference between key limes and regular limes?
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.
Can I make my own graham cracker crust for this recipe?
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
A graham cracker crust and tangy filling make this key lime pie a favorite homemade dessert in our family.
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 4 hours 5 minutes
Servings 8
Ingredients
- 14 ounces sweetened condensed milk (1 small can)
- ½ cup lime juice
- 16 ounces Cool Whip
- 1 graham cracker crust (store-bought or homemade)
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Calories: 248kcal | Carbohydrates: 42g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 104mg | Potassium: 263mg | Fiber: 1g | Sugar: 36g | Vitamin A: 239IU | Vitamin C: 6mg | Calcium: 204mg | Iron: 1mg
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Comments
Toni Ayne Thomason says
I love a great key lime pie recipe and this is no exception. Delicious!
Treena says
A wonderful dessert to enjoy in the summer. Light and full of flavor.
Julie says
My new Key Lime pie recipe! Will this work with lemon juice or orange juice?
Neha says
Hi chef, can we use whipping cream(it already has sugar ) in place of cool whip …are they same ?
Layne Kangas says
You can definitely do that if you’d like. Enjoy! 🙂
Marge Tourville says
Can this pie be frozen?
Layne Kangas says
Hi, Marge – you can definitely store this easily. Enjoy!
IN THE FRIDGE: If you don’t eat it all immediately, just cover and pop it back in the fridge until you’re ready for more.
IN THE FREEZER: You can definitely pop this treat into the freezer. Just be sure to remove and let thaw a few minutes before slicing and serving.
Deanna says
This poe is so delicious and so easy to make. Love it!
Naomi says
I added 8 oz. of cream cheese to this recipe and it’s divine!!!!!
Kthom08 says
I made these at a restaurant many years ago..Would use the small frozen lemonade or lime …makes great pink lemonade, lemonade, lime. And lemon
Jill says
Delish!!!