This is an ancient recipe, and a golden one. Double the recipe and you won't have to worry about splitting the smaller tub of CoolWhip. These pies freeze beutifully. Making two is just as easy as one, and you can freeze one for that unexpected company. Using a grahm crust is the traditional way. As Key Limes are rare in every part of the country except South Florida (Florida Native here, and I still haven't actually used one. So much for purity) you can buy Nelly and Joe's Key Lime juice which is excellent. The more you whip this, the thicker it will become, and I would strongly suggest you chill it overnight for serving purposes. Otherwise it will wilt and melt quickly. This is the best recipe and No Eggs!
Jeane you are absolutely correct. This is a wonderful pie and very easy to make. I used a oreo cookie pie crust just for curosity and it was great.
This is the recipe I have been looking for. Easy and no use of eggs or baking. Not that there is someting wrong with baking, I just needed something quick, easy and has a good taste. I found it in this recipe. My husand will be so surprised when he gets home and I have made him his favorite pie. I hope he doesn't mind that I have already taken a taste of it !!!!! Thank you,
As every else says, making this desset is beyond easy and the taste is great. I used the Oreo crust and followed the recipe to the letter. It set up wonderfully and held form on the plate. For what it's worth, it took me about 16 key limes to get the half-cup of juice.
This is a fantastic tasting light key-lime pie. Even if you can't find Key Lime Juice, it's still tastes great.
My sister in the US is responsible for my DH's love of key lime pie & his wish that it be made for his workmates on the occasion of his birthday. I LOVE this tasty no-egg, no cook version! It was a huge success & I'm busy giving out the recipe. You can only buy sweetened condensed milk at 1 store & Cool Whip at another where US imports are featured here in Iceland. There's no such thing as prepared pie crusts, so I made my fave pie crust & blind-baked the shells in a deep dish pie plate & larger tart pan. Then I used bottled lime juice plus green food coloring & doubled your recipe for the filling. So easy & so good! Thx for sharing this recipe w/us. My guess is it will be used often. :-)
Hey, Boy! Is this ever good! Took it down to Matagorda with a bunch of good cooks...hit of the party. One suggestion, though...we had two pieces left over and froze them overnight. The next day a couple of the guys said they were better than the night before...so-o-o-o-o...from now on this is a "frozen dessert" as far as I'm concerned! Thanks for a healthier version of this classic!
Very easy Thanks for the recipe, I loved it!!
This was such an easy recipe to make - perfect for a hot day because it's refreshing and cooling to eat and it doesn't require the stove top or oven! I used slightly less than the 1/2 cup lime juice and added 3 drops of Lime Essential Oil for the added health benefits! Everyone loved it! Thanks for sharing a great recipe!
So EASY, tart & delicious. Ive also made it with lemon, Mmm mmm! Thank you! PS: I used a Nilla Wafer crust.