Key Lime Pie VIII Recipe - Allrecipes.com
Key Lime Pie VIII Recipe
  • READY IN ABOUT hrs

Key Lime Pie VIII

Recipe by  

"This is extremely easy and the crust doesn't get all soggy the second day. Fat-free ingredients work well. Garnish each slice with a dollop of whipped topping if you like."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch pie Change Servings

Directions

  1. 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.
Kitchen-Friendly View
  • PREP 20 mins
  • READY IN 2 hrs 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 22, 2003

This recipe was wonderful with a slight modification. Instead of using a tub of cool whip I mixed my own cream and didn't add any sugar to sweeten it. It cut down on the sweetness of the pie (and the recongnizable sweetened condensed milk flavor) and enhanced the tartness. This will now be the only recipe I use to make this pie.

 
Most Helpful Critical Review
Aug 09, 2003

The lime flavor in this pie is great but I could taste the sweetened condensed milk which I do not like - This recipe was just OK

 
Aug 29, 2003

my mom and i LOVE key lime pie and this was incredible! we also watch what we eat very carefully, so i used fat free sweetened condensed milk, fat free whipped topping, sugar free pudding, and a reduced fat crust...no one could tell it was low fat at all! they were amazed when i told them. i added 1 drop of green food coloring to give it the light green color. the presentation was lovely and this great pie was a real hit!

 
Jul 12, 2007

Love, love, love this recipe!! It was so easy, yet tasted like I slaved over it! I used the bottled Key Lime juice instead of regular lime and my sister and I (who are both avid Key Lime pie fans) thought the tartness was perfect, but my husband thought it a little too tart and added whipped cream to the top of his to cut the tartness. We all agreed the only way to improve this would be to melt white chocolate and pour a thin layer over the crust before adding the filling. I also used the graham cracker crust. I will be making this frequently this summer!

 
Mar 20, 2006

My family loved this! Some reviewers said only 3/4cup lime juice would be better so I started with that, tasted it, and decided to add more, so it was probably just under 1 cup. I also used real whipped cream (had some leftover), and a store-bought graham cracker crust. It was delicious, creamy, a pretty color, and not too sweet or too tart. There was enough filling leftover to make a little parfait. Mine was a bit gooey, I found it's better frozen and served straight out of the freezer.

 
Apr 07, 2009

So easy and Delicious. I used lemon pudding rather than vanilla pudding. I used 3 regular limes(not key limes) and 1 lemon. And used half the amount of cool whip called for. I kept everything else the same. The result was a thick and lite Lime Pie. I made it for dessert and my family of 4 adults ate the whole thing that night. HIGHLY RECOMENDED!!!!

 
May 23, 2006

I was very impressed with this "no bake" pie recipe! Super easy, my 11 year old basically made it. We used a store bought nilla wafer crust and it turned out fine. The only advice I would give is to make it a day in advance, it tasted better and was *thicker* the next day. Thanks for posting this! We will make it again and again,

 
Mar 26, 2004

Delicious! This is one of the best Key Lime Pies I've tasted. I used a graham cracker crust and only 3/4 cup of lime juice (I think it would have been a bit too tart with any more). Thanks so much for a great recipe!

 

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Nutrition

  • Calories
  • 440 kcal
  • 22%
  • Carbohydrates
  • 59.8 g
  • 19%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 390 mg
  • 16%

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

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