No Bake Key Lime Pie Recipe - Allrecipes.com
No Bake Key Lime Pie Recipe

No Bake Key Lime Pie

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"This is a quick and easy refreshing pie. It may be served either chilled or frozen! Graham cracker pie crust can be used instead of a baked pie crust."

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Original recipe makes 1 pie Change Servings
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Directions

  1. Heat the lemonade and the water to boiling. Add the gelatin and the cream cheese and blend well.
  2. Fold in the non-dairy whipped topping.
  3. Pour mixture into the pie shell and chill or freeze. It's a breeze!
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Reviews More Reviews

Most Helpful Positive Review
Apr 12, 2004

I made this for Easter...it was a huge hit. I did substitute limeade for the lemon and I used a graham cracker crust..it was wonderful. Yes, you do let the mixture of water, lemonade, jello and creamcheese cool before adding the whipped topping. Mine came out firm right out of the frig....thank you so very much. Everyone loved your recipe.

 
Most Helpful Critical Review
Dec 22, 2003

I'm not sure if I made some kind of mistake...but it didn't indicate to let the lemonade mixture cool before adding the cream cheese and whipped topping. My pie just never seemed to set well, stayed kind of runny. Flavor was pretty good but texture was just not right.

 

24 Ratings

Aug 27, 2003

I use limeade instead of the lemonade for a very authentic flavor.

 
Aug 26, 2004

I have experience making key lime pie but was looking for a no bake version to try. This recipe was terrible ~ or at least following the directions that were listed. I read in other reviews not to add the whip cream until after it cooled, but of course, didn't read this until it was too late. Mine turned out runny with little lumps and I had to put it in the freezer for it to even firm up. Tasted awful!

 
Jun 17, 2007

The flavor of this was great! I read the reviews and let the limeade/jell-o/cream cheese mixture cool completely before adding the Cool Whip, but it still didn't firm up in the refrigerator. I made a few "tester" mini pies and put them in the fridge and freezer at the same time so I could tell/taste when they were ready. The frozen pie was ready in about 2-3 hours, and was a great texture straight out of the freezer. The refrigerated pie sat all day and overnight, and was barely firm enough to hold its shape but was too goopy...kind of like pudding. I liked it with the limeade but would cut back next time on the concentrate because it was pretty tart (my husband and I liked it but like sour sweets). It's still great right out of the freezer, I'll make it again!

 
Jun 26, 2009

This recipe sure left out some steps. You have to cool the jello/limeade mix before adding the cream cheese. I would actually say to use your mixer to whip the softened cream cheese, then gradually add the jello/limeade. I would also leave out at least 4 oz of the limeade concentrate. I'm so mad that I wasted the ingredients. I'm actually going to try to take the filling out and mix in another pkg of cream cheese so that I can eat it, I don't want to throw it away.

 
Jun 23, 2008

Fabulous! This turned out beautifully. As other people had recommended, I waited to add the cream stuff til it had cooled a bit. Also, I froze it to harden it in time, and it turned out great! Thanks for a delicious recipe!

 
May 30, 2004

This flavor on this is amazing - a great tangy kick and super sweet - but when I went to serve it the slices immediately "melted" on the plates! I did allow the mixture to cool before adding the cool whip like a previous poster sugggested, and it stayed in the fridge for several hours before I tried serving it, but I guess that wasn't enough to fix the problem. We tried freezing the pie for an hour, but even then it was still a bit runny. Everyone loved the taste, though - so I guess I'll just have to serve it frozen solid in the future!

 

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Nutrition

  • Calories
  • 405 kcal
  • 20%
  • Carbohydrates
  • 49.8 g
  • 16%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 22.1 g
  • 34%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 242 mg
  • 10%

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

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