Updated: March 2021
If you’re looking for something to make for a family get together, look no further than Creamy Key Lime Pie.
This delicious sweet, slightly tart pie is easy to throw together and you may have most of the ingredients on hand!
Although it’s called Key Lime Pie and tastes like the Key Lime pie you’re used to, it doesn’t actually have any key limes in it.
I first had this version of the pie in college when Jody (of Sopapilla Cheesecake fame) threw it together and presented it for our approval. Which we gave…gladly. College kids will eat anything, but we knew this was something new and delicious.
It’s not as firm as some icebox pies, but it has a creamy, silky texture that’s almost like a mousse. If you want to make it firmer, you may want to blend in a fourth of a cup or so of softened cream cheese.
Many years ago I was trying to impress a fellow I was dating and made this for him, but kept thinking I was forgetting something. Three ingredients and a pie crust. How can you forget one of the ingredients?
Well, I did forget. The condensed milk. We ended up eating limeade with Cool Whip and it was quite tart. And not very tasty.
He was very polite, but I didn’t see much of him after that.
If you find yourself with a cup or so of leftover filling, make a trifle! Crumble graham crackers on the bottom of a cup then spoon half of the filling in. Then crumble more graham crackers on that layer and finish it off with the rest of the filling. So good if you don’t want to mess with a pie crust!
If you like key lime pie, you’ll love this Creamy Key Lime Pie recipe. Quick, easy and incredibly delicious.
You May Also Like These Pies!
- Maple-Browned Butter Pie (one of my favorites)
- Divine Butterscotch Pie
- Chewy Crunchy Ritz Cracker Pie
- 1 (14 oz.) can of sweetened condensed milk
- 6 oz of frozen limeade, slightly thawed
- 1 (8 oz.) tub of whipped topping
- 1 deep dish graham cracker crust (9")
- In a medium bowl, combine the condensed milk, limeade and whipped topping, mixing well until creamy.
- Pour the mixture into a graham cracker crust and place in the freezer for at least two hours before serving.
- Serve immediately after removing from the freezer.
Tips and Stuff:
I used a store-bought crust, but you could make your own and it would work great. (Eg., 10 sheets of graham crackers, 2 tbsp. sugar, 1 tbsp. brown sugar, 7 tbsp butter, melted. Mix together with a fork, then press lightly into a 9" pie plate. Refrigerate for 20 minutes before filling).
Be sure and used sweetened condensed milk, NOT evaporated milk. That would be a soupy mess.
Use the small 6 oz. limeade, not the 12 oz. I did that once and it was pretty much a smoothie.
You could add 1/4 C. or so of softened cream cheese if you want a firmer ice box pie to hold up at a pot luck and to cut the sweetness a bit.
Nutrition Information:Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 116Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 92mgCarbohydrates: 17gFiber: 0gSugar: 8gProtein: 1g
Nutrition Values are Approximate