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This key lime pie is smooth, creamy, and incredibly delicious! I made a homemade graham cracker crust for the pie, but you could use a store-bought crust. Or bake your favorite pastry pie shell. The filling takes all of 5 minutes to whip up using thawed whipped topping, key lime juice, and sweetened condensed milk. I add a little lime zest for a bit of extra color, but it’s entirely optional.
It’s also an excellent frozen pie, perfect for hot summer days! If you plan to serve it frozen, give it at least 2 to 3 hours in the freezer.
What You’ll Like About This Dish
Super fast and no-bake. Just five minutes to mix and chill—no oven needed!
Cool and creamy texture. The whipped topping and sweetened condensed milk make it smooth and luscious.
Great for summer. Serve it frozen or chilled—it’s perfect for hot days or make-ahead entertaining.
Ingredient Notes
- Pie crust: Use a homemade or store-bought graham cracker crust, or a baked and cooled pastry shell.
- Sweetened condensed milk: Provides sweetness and creaminess—don’t substitute evaporated milk.
- Key lime juice: Bottled key lime juice works great, or use fresh if available.
- Whipped topping: Thawed frozen whipped topping (like Cool Whip) keeps it light and airy.
- Lime zest (optional): Adds a pop of color and extra citrusy aroma.
Steps to Make Easy Key Lime Pie
- In a bowl, beat together the sweetened condensed milk and key lime juice until thickened.
- Fold in the thawed whipped topping and lime zest, if using.
- Spoon the filling into the pie crust and smooth the top.
- Cover and refrigerate until set, about 2 hours, or freeze for 2 to 3 hours for a firmer pie.
- Slice and serve chilled or slightly frozen.
Tips for the Best Key Lime Pie
- Use bottled key lime juice for convenience and consistent flavor.
- If using a pastry crust, make sure it’s fully cooled before adding the filling.
- Chill for at least 2 hours for a soft-set pie, or freeze for 2 to 3 hours if you prefer it firmer.
- Garnish with lime slices, whipped cream, or extra zest for presentation.
Recipe Variations
- Tart boost. Add 1 to 2 tablespoons of lemon juice for a bit more tang.
- Mini pies. Spoon filling into mini graham crusts for individual servings.
- Coconut twist. Add 1/4 cup shredded coconut to the filling or crust for a tropical flair.
- Whipped cream topping. Top with homemade whipped cream instead of Cool Whip.
- Zest-free version. Leave out the zest for an ultra-smooth, creamy filling.
Serving Suggestions
- Serve chilled from the fridge with a dollop of whipped cream.
- Slice and freeze for a firmer texture—ideal for hot summer days.
- Add lime wheels or zest curls on top for a pretty presentation.
- Pair with iced tea, lemonade, or a fizzy lime soda.
- Offer as a cool finish to a grilled seafood or chicken meal.
How to Store
Refrigerate: Store well covered in the fridge for up to 3 to 4 days.
Freeze: Wrap tightly and freeze for up to 6 months. Thaw in the refrigerator before serving, or serve frozen for a firmer texture.
To Serve: Let the pie sit at room temperature for 10 to 15 minutes if frozen solid. Slice with a hot knife for clean cuts.
Easy Key Lime Pie
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- ½ cup key lime juice
- 8 ounces frozen whipped topping, thawed
- 2 to 3 tsp grated lime zest (optional)
- 1 graham cracker pie crust
Recommended Equipment
Instructions
- In a mixing bowl with an electric mixer, beat sweetened condensed milk and key lime juice until smooth and thickened. Fold in the whipped topping and grated lime zest.1 (14-ounce) can sweetened condensed milk | 1/2 cup key lime juice | 8 ounces frozen whipped topping | 2 to 3 tsp grated lime zest (optional)
- Spoon the mixture into the graham cracker pie crust. Cover and refrigerate for at least 2 hours, or until set.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
