Super Easy Key Lime Pie
This super easy Key Lime Pie is my got-to when I have to bring a summer dessert to a gathering. I’m not a big fan of pie, except when it comes to Key Lime. The combination of sweet, tart and creamy hits me just right. I made this pie for Mother’s Day–just because it had been a while since I’d made it. I didn’t have time to decorate it, but it was delicious.
Super Easy Key Lime Pie
This super easy Key Lime pie recipe has the perfect combination of sweet, tart and creamy. It makes a perfect summer dessert. The no-cook makes it perfect to whip up on a hot day.
Equipment
- 1 9" pie plate
Ingredients
- 1 ¼ cups graham cracker crumbs
- 2 tablespoons sugar
- 2 tablespoons shredded coconut
- 5 tablespoons butter melted
- 1 can sweetened condensed milk
- ½ cup key lime juice
- 8 oz heavy cream whipped
Instructions
- Make the crust by combining the graham cracker crumbs, sugar and coconut. Add the melted butter and mix until well blended. With the back of a spoon, press the crumb mixture into a pie pan. I put the crust in the fridge to set while I mix the filling.
- In a bowl, whip the sweetened condensed milk and the key lime juice. The trick to this pie is to whip this mixture until it thickens. It takes a few minutes. Gently fold in the whipped cream. Refrigerate at least 4 hours.
- You can get fancy and serve the pie with another dollop of whipped cream, a slice of lime, and toasted coconut.
Notes
Want to make it even easier? Use a pre-made graham cracker crust and an 8 oz. tub of Tru-Whip.
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