Description
This No-Bake Key Lime Pie is a refreshing and tangy dessert perfect for warm days or any time you want a light, creamy treat without turning on the oven. Featuring a buttery graham cracker crust and a smooth filling made with sweetened condensed milk, fresh key lime juice, and whipped topping, this pie sets in the refrigerator for a few hours to achieve its signature silky texture and bright lime flavor.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
Filling
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup key lime juice
- 1 (8 oz) container whipped topping, thawed
Garnish
- Lime slices (optional)
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter thoroughly. Press this mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
- Make the filling: In a separate bowl, whisk together the sweetened condensed milk and key lime juice until the mixture thickens slightly. Gently fold in the thawed whipped topping to maintain the airy texture.
- Assemble the pie: Pour the lime filling into the prepared graham cracker crust, smoothing the top with a spatula or spoon.
- Chill the pie: Refrigerate the pie for at least 4 hours, or until the filling is firm and fully set.
- Garnish and serve: Just before serving, decorate the pie with lime slices for a fresh, decorative touch. Slice and enjoy your cool, tangy key lime pie.
Notes
- For best flavor, use fresh key lime juice if possible; bottled juice works as a convenient alternative.
- Make sure the whipped topping is fully thawed before folding it into the filling for the smoothest texture.
- This pie should be kept refrigerated and consumed within 2-3 days for optimal freshness.
- You can add a little grated lime zest to the filling for an extra burst of citrus aroma.
- If a firmer crust is desired, chill the crust for 15 minutes before adding the filling.
