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Get a taste of the Florida Keys with this easy and delicious No-Bake Key Lime Pie!
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No-Bake Key Lime Pie recipe
I think it’s safe to say that summer is well underway here in the Phoenix area. With several weeks of temps reaching over 100°F, I saw on the news that this weekend is supposed to hit 117°F …. have mercy!! ? I’m not quite ready for that …. and what’s even crazier is that you wouldn’t think that there’s much difference between 102°F and 117°F …. but lemme tell ya, 117°F is pretty freaking hot. And I know, I know … it’s a dry heat! *eye roll*
I’ll be honest, as hot as that sounds, and as much as I know I’ll hate it, I’ll take that any day over shoveling snow in the winter. ??? To make the best of the situation, I might take the kids outside and see if we can fry an egg on our driveway … I’ve wanted to try it since we moved to Phoenix!! I’ve heard people do that and bake cookies in their car (on my bucket list also!).
With all of these hot days, it reminds me of my childhood – I grew up in North Florida. Summer was oppressively hot and humid – and I don’t miss the humidity at all! Of course, hot summer days means plenty of pool time.
We had some friends over for a pool party and BBQ last weekend, and this No-Bake Key Lime Pie was the dessert we shared! I loved that I could make it in advance, and it was so refreshingly delicious on a hot summer day!
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If you can’t find the key lime juice noted in the recipe, substitute regular lime juice in its place. Also, if you prefer to set the mood with a pie that has more of a greenish tint, feel free to add a drop or two of green food coloring. Personally, I love how the key limes pop against the color of the lighter pie, so I skip the food coloring altogether.
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No-Bake Key Lime Pie
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Ingredients
- 1 package cream cheese, softened, 8 oz.
- 1 can sweetened condensed milk, 14 oz.
- ½ cup Nellie & Joe’s Famous Key West Lime Juice
- 1 tub frozen whipped topping, thawed, 8 oz.
- 1 package prepared graham cracker crust, 9 oz.
- Key limes, mint leaves, and/or additional whipped topping, for garnish (optional)
Instructions
- In a large bowl, beat the cream cheese and sweetened condensed milk with a hand mixer until smooth. Add key lime juice and mix until smooth. Beat in whipped topping until well combined.
- Pour filling into the prepared crust. Cover and refrigerate fro at least 4-6 hours or until set.
- Before serving, garnish with key limes, mint leaves, and additional whipped topping, if desired.
Notes
- A graham cracker crust is classic, but you can always use a regular pie crust if you like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve never made key lime pie before but I’m making yours today. My daughter and me love it but I always thought it was a difficult pie to make glad I found your page. Thanks so much for sharing.
Another one of your yum recipes! I had the key lime juice but have had it for awhile (??). I couldn't see an expiration date so I used it. I think it's okay, the filling passed my taste test!!! Also so so sorry about the heat!! And I know it's even gotten worse. We are thinking of retiring (at some point) to St George UT and I know it's hot there as well. We live in VA now but are originally from CA so we are used to the – ahem – dry heat!!! Thanks again!!
This pie looks so light and delicious! Love it! Pinned to my No-Bake Desserts Pinterest Board. 🙂