Key Lime Pie II Recipe -
Key Lime Pie II Recipe

Key Lime Pie II

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"This pie is made with gelatin. Lemon-lime gelatin may be used in place of the lime gelatin. Be sure to cool the pie shell before filling."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  1. Dissolve gelatin in boiling water. Chill until mixture starts to congeal.
  2. In a separate bowl (after gelatin has started to thicken and congeal) mix milk, lime juice, food coloring and grated lime rind until well blended.
  3. Stir in sour cream; then fold in thickened gelatin. Pour into pastry shell. Chill until firm.
  4. Garnish with whipped topping or whipped cream and lime slices.
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2004

This is an excellent no-bake key-lime pie. I especially like the smooth texture. The blend of the milk with sour cream and gelatin gives it a very "summery" cool taste. The only thing I would do is to leave out the lime zest; it doesn't go well with the smooth texture. Even still, I will make this again. Oh one more thing, I used a pre-made graham cracker crust, as that's what I prefer with key-lime.

Most Helpful Critical Review
Jul 07, 2003

I did not like the sour cream in this recipe and it wasn't very rich or satisfying.


10 Ratings

Mar 17, 2010

I thought it was great. I made 48 little tarts. One suggestion, don't let Jello thicken, add it to condensed milk mixture when it is room temperature. You don't want to risk having lumps of green Jello in your pie.

Jun 17, 2005

This was awesome. However, everywhere it said lime, I substituted lemon. I made the best lemon cream pie! This recipe is super super easy.

Apr 21, 2009

Made this for company this past weekend. It was absolutely declicious. Very easy and everyone loved it.

Nov 26, 2011


Jun 07, 2010

This pie was delicious and tangy. It was so easy to make any everyone in my family enjoyed it.


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  • Calories
  • 380 kcal
  • 19%
  • Carbohydrates
  • 49 g
  • 16%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 247 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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