Easy Key West Key Lime Pie

Submitted by Sharon123

"No eggs in this one! Love it! I grew up in South Miami and ate this often! Adapted from Florida Keys Treasures!"

 

• Ready In: 10mins
• Ingredients: 5
• Yields: 2 pies

ingredients

• 1 (14 ounce) can condensed milk
• 1⁄2 cup key lime juice (about 12 key limes)
• 8 ounces cream cheese, softened
• 12 ounces Cool Whip
• 2 graham cracker pie crust, pre-baked

directions

1. Blend condensed milk and cream cheese until smooth.
2. Add lime juice and mix thoroughly. Fold in thawed cool whip.
3. Pour into two pie shells. Garnish with grated lime rind.
4. Refrigerate 6 hours.

Reviews

[Cuteynudie]

This pie has a clean and fresh taste. It adds lightness to the otherwise dense filling. Searching for an authentic Key Lime Pie recipe, I happened upon this one. My family is happy I did even though I will continue my search for the denser, authentic version. Thank you for posting this great alternate. A side note; it is so easy to make I whipped it up while vacationing in our RV. Thank you again.

 

[alligirl]

I just adored this pie; I especially loved the fact that it makes 2! That means there's more to share :) ! I did add 2 drops of green food coloring, as a personal preference. this whips up quickly and easily. I used Nellie and Joe's key lime juice, as that is my fave. I'll certainly be making this again! Thanks for sharing, Sharon!

 

[Dragonfly AZ]

Light, refreshing dessert for our desert summers. Thanks for posting.

 

[MamaJ]

I made this for a weekend family get together and it received rave reviews all around. This was quick, easy and delicious--what more can you ask from a recipe? I loved the creamy texture and sweet/tart taste of this dessert. Thanks for posting Sharon.

 

[Andi Longmeadow Farm]

This is the kinda pie that you need to make 2 of. This went so fast on a hot sizzling Saturday lunch, I almost had to carve up the pie pan next. I used fresh key limes, (and this really makes the pie if you get them, versus the bottled key lime juice). Also, if you feel tempted to use a less fat cream cheese and a lower fat condensed milk, you probably would not get the wonderful "jelled" consistency as in this delicious dessert. I would suggest the extra fat does make this pie beyond dreamy, and you will use this over and over again. I used a premade graham cracker crust, (chocolate) just to give it a bit of ease for me. Sharon you have yourself a winner! Thank you so much! Lainey, great picture!