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Key Lime Pie
![](https://usinthekitchen.com/wp-content/uploads/2023/05/Key-Lime-pie-recipe-card--150x150.jpg)
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Rich, creamy, and tangy, this no-bake key lime pie with condensed milk is drool-worthy! With just four ingredients, this recipe is simple but oh-so-satisfying. It’s the perfect treat at the end of any meal, and is an impressive dessert for family and guests alike!
![](https://usinthekitchen.com/wp-content/uploads/2023/05/Key-Lime-Pie-Hero1-.jpg)
Key Lime Pie Ingredients
![](https://usinthekitchen.com/wp-content/uploads/2023/05/Key-Lime-Pie-Ingredients-.jpg)
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: You can try mixing in 8 ounces of softened cream cheese or sour cream for an even creamier key lime filling.
GRAHAM CRUST: You can easily swap out a store-bought crust for homemade. Feel free to use your own recipe, or try ours!
LIMES: Both key lime juice and regular lime juice are great in this recipe. They can be substituted at a 1:1 ratio, so ½ cup of juice from either kind is perfect.
How to Make This No-Bake Key Lime Pie Recipe
STEP ONE: Combine the Cool Whip and sweetened condensed milk in a medium bowl. Stir in the lime juice and mix well.
![](https://usinthekitchen.com/wp-content/uploads/2023/05/Key-Lime-Pie-step1-.jpg)
STEP TWO: Pour the mixture into the graham cracker crust and spread evenly.
PRO TIP: I like to pour the filling into the centre of the crust, allowing it to spread out towards the edges of the crust.
![](https://usinthekitchen.com/wp-content/uploads/2023/05/Key-Lime-Pie-step2-.jpg)
STEP THREE: Refrigerate for four hours or overnight before serving.
PRO TIP: Once filled, pie tins can become quite flimsy. I recommend keeping the pie crust on a baking sheet so it’s easier to transport from the counter to the fridge.
![](https://usinthekitchen.com/wp-content/uploads/2023/05/Key-Lime-Pie-step3-.jpg)
How To Serve
There’s never a bad time to serve this impressive key lime pie! Whether at the end of a meal or a sweet treat in the afternoon, it’s a refreshing pie that’s rich, smooth, and creamy. For extra decadence, add a dollop of whipped cream and a scoop of vanilla ice cream.
No bake recipes are our favorite! Give this no-bake blueberry cheesecake a try for a quick and fresh dessert. For a rich and creamy treat, this no-bake chocolate eclair cake can’t be beat!
Storage
IN THE FRIDGE: If you have leftover key lime pie (we can’t promise you will!), cover it with plastic wrap and store it in the fridge for up to 3 days.
IN THE FREEZER: This key lime pie freezes so well! Wrap it tightly in foil before placing it in the freezer, then remove it 30 minutes before serving to allow it to thaw.
![](https://usinthekitchen.com/wp-content/uploads/2023/05/Key-Lime-Pie-Hero2-.jpg)
This tangy key lime pie is the ultimate no-bake dessert that requires little effort and few ingredients. With a velvety smooth filling and a buttery graham crust, this pie is the perfect end to any meal.
FAQ:
Q? Why is my key lime pie runny?
A: If the pie hasn’t set, continue to refrigerate it. The pie needs to be chilled for at least 4 hours to properly set before it can be enjoyed.
Q? Can I make this recipe ahead of time?
A: We recommend making it ahead of time as the key lime pie requires at least 4 hours in the fridge before it is properly set and ready to be served.
Q? Is key lime pie sour?
A: Key limes are smaller, sweeter limes, making them perfect for this pie. They provide a distinct, citrus tang without being sour, giving you a deliciously sweet pie!
![](https://usinthekitchen.com/wp-content/uploads/2023/05/Key-Lime-pie-recipe-card--268x268.jpg)
Key Lime Pie
Ingredients
- 16 ounces Cool Whip
- 14 ounces sweetened condensed milk 1 small can
- ½ cup lime juice
- 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.
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