Easy Key Lime Pie
photo by Ashley Cuoco
- Ready In:
- 1hr 10mins
- Beat milk and lime juice in large bowl with electric mixer on medium speed until smooth and thickened.
- Fold in whipped topping.
- Spoon lime mixture into pie crust.
- Cover and refrigerate about 1 hour or until set.
- Garnish with grated lime peel.
Questions & Replies
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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!
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,
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. :-)