Description
A refreshing and creamy no-bake key lime pie featuring a buttery graham cracker crust, tangy key lime filling, and light whipped topping. Perfect for a quick and easy dessert that requires no oven 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 the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined and the crumbs are evenly moistened. Then press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust layer.
- Make the filling: In a separate bowl, stir together the sweetened condensed milk and key lime juice until smooth and combined. Gently fold in the thawed whipped topping, making sure to maintain the light and airy texture of the mixture.
- Assemble and chill: Pour the creamy filling into the prepared graham cracker crust, spreading evenly. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is fully set and firm to the touch.
- Garnish and serve: Before serving, optionally decorate the top of the pie with fresh lime slices for a bright, attractive finish. Slice and enjoy this tangy, sweet dessert chilled.
Notes
- Use fresh key lime juice for the best authentic tart flavor; bottled juice can be used if needed.
- Chilling the pie for longer than 4 hours or overnight improves the texture and firmness.
- To soften the crust slightly, you can warm the melted butter slightly before mixing.
- For a lower calorie version, consider using a light whipped topping and reduced sugar in the crust.
- The pie is best stored covered in the refrigerator and consumed within 2-3 days.
