Description
A refreshing and creamy no-bake Key Lime Pie with a buttery graham cracker crust, tangy key lime filling, and light whipped topping. Perfect for a quick and easy dessert that requires minimal prep and chilling time.
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 crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly coated and can hold shape when pressed. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
- Make 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 create a light and creamy filling.
- Assemble and chill: Pour the filling evenly into the prepared graham cracker crust. Spread the filling smoothly and place the pie in the refrigerator. Chill for at least 4 hours, or until the filling is fully set and firm to the touch.
- Garnish and serve: Before serving, optionally garnish the pie with lime slices for a fresh, decorative touch. Slice and enjoy this cool, tangy dessert!
Notes
- Ensure the whipped topping is fully thawed for easier mixing.
- Use fresh key lime juice for the best authentic flavor.
- This pie is best served chilled and eaten within 2 to 3 days for optimal freshness.
- To make individual servings, you can use small jars or cups instead of a pie dish.
- For a gluten-free option, substitute graham crackers with gluten-free crumbs or crushed nuts combined with butter.
