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Key Lime Pie
Entice your taste buds with this rich and creamy no-bake key lime pie with condensed milk, featuring a velvety smooth filling nestled in a buttery graham cracker crust.
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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!
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: 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.
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.
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.
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.
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!
Key Lime Pie
Entice your taste buds with this rich and creamy no-bake key lime pie with condensed milk, featuring a velvety smooth filling nestled in a buttery graham cracker crust.
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.
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.
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