Description
This refreshing No-Bake Key Lime Pie is a quick and easy dessert perfect for warm days. With a creamy mixture of sweetened condensed milk, tangy key lime juice, and fluffy whipped topping poured into a crisp graham cracker crust, it requires no oven time and only minimal prep. Chill for a few hours until firm for a delightful, tart treat that serves 8.
Ingredients
Scale
Filling
- 1 (14-oz) can sweetened condensed milk
- ½ cup key lime juice
- 1 (8-oz) tub cool-whip, thawed
Crust
- 1 (9-in) graham cracker crust
Instructions
- Mix Filling: In a large bowl, whisk together the sweetened condensed milk and key lime juice until fully combined and slightly thickened.
- Fold in Whipped Topping: Gently fold the thawed cool-whip into the milk and lime mixture until smooth and well incorporated to maintain a fluffy texture.
- Assemble in Crust: Pour the filling mixture into the prepared 9-inch graham cracker crust, spreading evenly.
- Chill: Refrigerate the pie for at least 4 hours, or until the filling is firm and set, before serving.
Notes
- Make sure the cool-whip is fully thawed for easier folding.
- Use fresh key lime juice if possible for best flavor, though bottled key lime juice works well.
- Refrigerate the pie for the full 4 hours to ensure proper setting.
- For garnish, consider adding lime zest or whipped cream before serving.
- This pie can be stored covered in the refrigerator for up to 3 days.
