Description
A refreshing and tangy no-bake Key Lime Pie featuring a buttery graham cracker crust filled with a creamy mixture of sweetened condensed milk, key lime juice, and whipped topping. Perfectly chilled for a cool, citrusy dessert that’s easy to prepare without any baking.
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 for garnish (optional)
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust.
- Make the filling: In a separate bowl, whisk together the sweetened condensed milk and key lime juice until smooth and well combined. Gently fold in the thawed whipped topping to keep the mixture light and airy.
- Assemble the pie: Pour the creamy filling mixture into the prepared graham cracker crust, smoothing the top with a spatula. Cover the pie and refrigerate for at least 4 hours or until the filling is set and firm to the touch.
- Garnish and serve: Before serving, garnish the pie with fresh lime slices for an extra pop of color and flavor. Slice and enjoy your chilled, tangy no-bake Key Lime Pie.
Notes
- For a more intense lime flavor, fresh key limes can be used instead of bottled juice if available.
- Ensure the whipped topping is fully thawed for best results when folding it into the filling.
- If a firmer crust is desired, refrigerate the crust before adding the filling.
- This pie keeps well in the refrigerator for up to 2 days; cover tightly to prevent absorption of other odors.
