This easy and oh-so-yummy Key Lime Pie is the ultimate summer dessert! It’s a no bake key lime pie if you use a store-bought crust. (If you prefer a homemade crust, I’ve included a fabulous recipe made with vanilla wafer cookies!)
Prep Time:20 minutes
Total Time:2 hours
Yield:8 servings 1x
+/- 40 vanilla wafer cookies
¼ cup melted butter
1 ½ tbsp. sugar
1/2 cup key lime juice (about a pound of key limes will give 1/2 to 3/4 cup of juice -room temp to release most juice)
1 package of cream cheese, softened
1 14 oz can sweetened condensed milk
(optional) Up to 3 to 4 drops each yellow and green food coloring to achieve desired coloring
1 container whipped topping, divided
Additional lime slices and cookie crumbs for garnish
Preheat oven to 350F.
Combine cookies, sugar and butter in a food processor and process till everything is combined.
Press cookie crumb mixture into 9 inch pie plate.
Bake the crust for 9 minutes.
Place on rack to cool.
Zest limes to measure 3 tsp zest.
Juice limes to equal ½ cup juice.
In a large bowl, beat cream cheese and sweetened condensed milk together until combined. Stir in zest and juice.
Add optional food coloring until the desired color is achieved.
Gently fold in whipped topping.
Pour mixture into crust and refrigerate at least an hour.
Garnish pie with remaining whipped topping and lime slices.
For an even easier pie and completely no bake pie – use a store bought graham cracker crust.
Make sure your cream cheese has come to room temp before beating – otherwise you might have lumps in the cream cheese.