Over the years, it has been tried, altered, and tested to perfection. Use as a great sauce on all of your barbecued meats or on oven-roasted foods like chicken or pork chops.
| Prep Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 8 |
| Yield: | 1 to 10 – inch pie |
Ingredients
- 1 (10 inch) pie crust, baked and cooled
- 1 tablespoon grated lime zest
- 1 cup fresh lime juice
- 1 (14 ounce) can sweetened condensed milk
- 1 (3.5 ounce) package instant vanilla pudding mix
- 1 (8 ounce) container frozen whipped topping, thawed
Instructions
- In a large bowl, mix together lime rind, lime juice, and condensed milk. Whisk in pudding mix and allow to set up 5 minutes. Fold in 8 ounce tub of whipped topping. Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with additional whipped topping if desired.
Nutrition Facts
| Calories | 440 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 11 g |
| Sodium | 390 mg |
| Sugars | 43 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
So good! I made it with cheesecake pudding mix instead of vanilla. Also, increased the graham cracker crust to almost double. Delicious, I will make this again!
My family loves this! It’s fluffier than what one might be used to, but I love anything with cool whip 😉 we like to use a graham cracker crust to offset the fluff. Also don’t use but 1/2-3/4 cup lime juice.
Couldn’t have been easier. And delicious! We didn’t have quite enough limes so used only about 2/3 cup of juice and that was plenty. We also bought a pre-made pecan crumb crust which was great! Absolutely will make again.
Easy & delicious. I made my own whipped cream.
Light tangy and refreshing! Easy summer treat!
Absolutely delicious! The only difference I made was I used only 3/4 a container of whipped topping instead of the whole container. Definitely making this again.
Pretty good recipe and very simple and cheap to make
Best key lime pie!! I love it because it has lots of lime flavour, and doesn’t just taste like sweetened condensed milk. Instead of key limes, I just used 5-6 regular limes (less labour intensive). I used a bit extra zest for more lime flavour. I also substitued 8oz of real whipping cream instead of the whipped topping. (whipped it up with a couple tsp of sugar).
I added 1-8oz package of low fat cream cheese, to the rest of the ingredients. I put everything into the food processor to help make it very creamy and folded in 1/2 of the container of cool whip, the rest I used on top. My husband & I loved it, the perfect blend of sour and sweet.
my kids and I loved this! made exactly as recipe stated!
Really good! i only had cheesecake flavored instant pudding and it tasted great. this was super refreshing and so tasty. definitely a make again!
I ended up using lemon zest instead of lime zest, and the mixing of flavors really packed a punch! Will definitely be making this again and again.
Have made this lots exactly as written – 5 stars for taste and ease! Also, have found through trial and error that the store bought graham cracker and/or shortbread crusts taste great, as well as bottled key lime juice. Otherwise, 5-7 limes usu yields about a cup of juice. Can add some vanilla bean paste to lime/pudding mixture with nice results, too! Make this!
Delicious!!!! The first time I made this I used vanilla pudding mic but the second time I omitted the the pudding and it tasted just as delicious. I made this for father’s day and my dad loved it. I made it again for a party and it was gobbled up. This is so easy and so delicious. Yummmmm is all I can say.
I also used a graham cracker crust and added key lime juice instead of just lime juice. Turned out very tasty!! Will definitely make this again!
Amazing! I made my own shortbread crust, then zested 3 limes, used the juice of 4 limes, plus the juice of 1 lemon, and I was still under 1 cup. That’s the only downside of this recipe – all the juicing! But the flavor and tartness is amazing. I also love to watch the filling thickening up once you fold in the cool whip. Alchemy 🙂
Used fresh limes, sliced juiced and whole tossed into sauce pan with 1/2 cup of water and 1/2 cup sugar and 1/2 cup confectionary sugar. Simmered and strained, added two packets of gelletin. Had a great taste to it, but I’m not a huge lime fan. My brother and wife absolutely loved it.
This pie was delicious…. I tried as other viewers suggested to use less of the lime juice but ended up adding the full amount for that full flavour. I did find that the flavours seemed to mellow the next day. I was asked to make it again after a couple days the first one was gone!! A keeper recipe!
This was OK. I added 4 oz cream cheese but the sweetened condensed milk added a different texture and flavor.
My family loved this! I’m not really a key lime pie person, but even I thought it was delicious.
Super delicious and extremely easy to make – best key lime pie I’ve ever made! I brought this to a 4th of July party and it was gone as soon as it was cut up, with everyone asking me to make it again. This recipe is a keeper.