Delicious red wine-based sauce that pairs perfectly with filet mignon or New York strip steaks. This can complement a roast or prime rib as well.
| Servings: | 8 |
| Yield: | 1 to 10 – inch pie |
Ingredients
- 1 (10 inch) prepared graham cracker pie crust
- 1 (14 ounce) can sweetened condensed milk
- ½ cup key lime juice
- 1 (16 ounce) package frozen whipped topping, thawed
Instructions
- In a large bowl, mix together condensed milk and lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Refrigerate at least 1 hour before serving.
Nutrition Facts
| Calories | 495 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 17 g |
| Sodium | 256 mg |
| Sugars | 52 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
my favorite pie … the only thing I do now is to bake the crust for 8 minutes
This recipe would benefit from an update. A 6 oz store bought graham cracker crust is ~8.5″ round, not 10″ — so unless you’re making your own deep-dish graham cracker crust be prepared to end up with two pie’s worth of filling if you follow the recipe as directed. Additionally, this recipe calls for 16 oz Cool Whip but I bought a 14 oz container — still too much to fold in if you intend to make only one pie. I used 2 cups worth out of my 14oz container of Cool Whip for this recipe and then added 1/2 C sour cream. I used fresh-squeezed key limes for the 1/2 C of lime juice. When this amount is added to the reduced amount of Cool Whip, the flavor is good — but prepare for it to be quite tart. I still had too much filling left over but not an entire pie’s worth using my reduced measurements. Next time, I may use 1 1/2 Cup of Cool Whip, 1/4 C sour cream and a smidgen less than 1/2 C of lime juice called for to better approximate the amount of filling that would be needed for a single store-bought crust. If all this sounds too complicated, just prepare to make two pies.
Added green food coloring. I liked how easy it was to make??
Great and it was very easy. Took no time at all. Comes out perfect every time. We made our own pie crust with Keebler’s graham cracker crumbs and followed the recipe on their box.
Honestly, I was looking to use up some condensed milk, whipped topping and a graham cracker crust that I had left over from my holiday baking. So, when I found this recipe, I whipped it up. I added the zest of a couple of limes and about 1/2 tsp each of coconut and rum extract. I can’t believe how yummy it is. I can’t stop eating it.
This is a family favorite! My son often requests this for his birthday (June) which is so refreshing! I too , only use an 8oz whipped topping. I sometimes put it in the freezer and thaw it a few minutes on the counter before serving. My family loves it
I too only used 8 oz. Cool Whip. I also added some green food coloring just to make it more lime looking!
have made this pie twice with my own graham cracker crust. In my opinion blows away the cooked one I tried that called for egg yolk. really great key lime but when sliced did not hold it shape any ideas? I will make again it so good
The best key lime pie I’ve ever made! Tastes just like the pie I had in Key West this summer. Instead of using a prepared crust, I made my own. And instead of frozen whipped topping, I made my own using heavy whipping cream. Will never make baked Key lime pie again.
I have used this recipe a number of times. I use one slight variation. Using fat free sweetened, condensed milk, I add one serving of key lime yogurt(one small cup), to give it extra flavor and thickness. I have made it for church get togethers, and have gotten outstanding reviews over it.
My Mom has made this for every Thanksgiving and Christmas for as long as I can remeber. It has become such a favorite with the family that she now makes two because the first one is gone within minutes. Traditionally, she uses 12 oz of cool whip and 1/3 cup lime juice. Last Christmas she used the 16 oz and 1/2 cup lime juice. Everyone raved about how much better the pie was with the additions. She also saves some of the Graham cracker crumbs to sprinkle on top. So yummy and naustalgic for me!
Super easy, and super cheap! I loved it! One tiny adjustment though. Works just fine with only 8 ounces of whipped topping. What I absolutely love to do is to buy 2 pie crusts, 16 oz. of topping and everything else, and make 2 pies! This is a huge hit with the family and a breeze to make!
Oh so easy…oh so delicious!!!
This was a very easy pie to make and very delicious too made it for Christmas and it was a hit. Thanks to all recipes .
As one user pointed out, using this much whipped topping really dilutes the tartness of the lime. After trying that, it’s a much better recipe.
Easy and delicious! I will make it again!
What an amazing recipe!! I made this for Thanskgiving(hubbys request). We made three pies and this one won hands down. Next time i will make it the night before to let it sit up a little better,but again AMAZING recipe and very very easy.
Instead of cool whip, use 1 cup of whipping cream. Add 1 additional tsp of key lime juice. Whip cream and fold half into key lime mixture. Then top with remaining whipped cream.
Yum. So easy. I just used an 8 oz. container of whipped topping and it was great.
I used unflavored gelatin and lime juice instead of condensed milk
I love this recipe. It is so easy and and delicious. But do not use the entire 16 oz or cool whip in the recipe. That is way too much. Just use half in the actual pie filling and the rest as topping.