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This easy and delicious Key Lime Icebox Pie will be your new go-to dessert for all summer events. It’s the perfect dish to take to summer cookouts or family picnics.
How do I describe this Key Lime Pie? Refreshing, tangy, creamy, and sweet! Amazingly easy and delicious!
Have I piqued your interest now? 😉
Key limes were not so well known when I was growing up, but we had a family friend that was from Florida who first introduced us to them.
He was gracious enough to send us a case, and my mother had to figure out what to do with them.
I honestly don’t remember all the things she tried making with all those yummy key limes, but I do know that she tried her hand at key lime pie.
Of course, it was scrumptious. But if I had to guess, I would say it was not quite as simple as this recipe.
You just need a few simple ingredients and a little time to make this refreshing pie. And even better yet…..there’s no oven required!
Slice the pie while frozen, then allow to sit for 5 – 10 minutes before serving.
This recipe can be easily doubled. Freeze the second batch and keep the extras in the freezer. So simple and convenient to pull out of the freezer for a last-minute event or party.
You can also use bottled key lime juice in place of the squeezed lime juice.
If you want the pie to have a true key lime color, use 1 drop of green food coloring and 2 drops of yellow food coloring as you are mixing the ingredients.
Variations Of Key Lime Icebox Pie To Try
Here are a few ideas to help make your Key Lime Icebox Pie perfect every time – or change it up when you want something different!
Garnish the top of the pie with lime zest. So pretty!
Pipe homemade whipped topping around the edge of the pie or cover the top of the pie with decorative dollops.
Use lime slices and graham cracker crumbs to garnish the pie.
Prepare your own graham cracker crusts. Add some flavor to the crust by using a small bit of vanilla, mini chocolate chips, or chopped walnuts, pecans, or macadamia nuts.
Use chocolate graham crackers to make the crusts for your pies. YUMMY!
FAQs
If you have questions about making thisKey Lime Icebox Pie, check to see if I’ve already answered them below. Don’t see your questions? Leave them in the comments so I can answer them!
How long will this Key Lime Icebox Pie keep in the refrigerator?
This pie will keep well in the fridge for 4 – 5 days if stored in an air-tight container or covered with plastic wrap. However, it is always best to keep it frozen if possible.
Can I make this Key Lime Icebox Pie ahead of time?
Absolutely! This pie can remain frozen for up to 3 months. Before placing it in the freezer, wrap it in plastic wrap and then an additional layer of aluminum foil.
How can I make this pie a gluten-free dessert?
All the ingredients are gluten-free except for the graham cracker crumbs. So just switch out the graham cracker crumbs for the gluten-free variety.
What is the difference between condensed milk and evaporated milk?
Both are concentrated milk that has had more than half of the water content removed. The biggest difference between the two is that evaporated milk is unsweetened, whereas condensed milk is sweetened.
You can substitute evaporated milk for condensed milk, but you must keep in mind that the flavor of your finished dish will not be as sweet unless you add sugar to the evaporated milk to amp up the sweetness.
More Incredible Summer Desserts To Try
Summer Berry Cream Cake
Easy Chocolate-Covered Strawberry Brownies
Old-Fashioned Strawberry Pretzel Salad
Homemade Banana Pudding Poke Cake
Very Best Fresh Berry Chantilly Cake
Key Lime Icebox Pie
Ingredients
2 graham cracker crust pie shells
1 tub cool whip
¾ container frozen limeade, thawed
1 can condensed milk
2 limes, juiced
Instructions
Mix all ingredients in a large bowl until smooth.
Pour an equal amount into each pie shell.
Freeze overnight.
Garnish with graham cracker crumbs and lime slices/twists.
Pour into pie shell, filling it to the brim and mounding slightly on top. Cover with plastic wrap, stretching wrap tightly across surface. Freeze until firm, at least 3 hours. Just before serving, remove from freezer and discard plastic wrap.
Ordinary limes make an exceptional Key lime pie, and they are a much better alternative to bracingly tart bottled Key lime juice. This pie tastes every bit as authentic as the real deal — plus it's easier to make.
Rather, the key to perfecting the Publix key lime pie is a simple ingredient added to the graham cracker crust. It's not the graham crackers themselves that make the crust special, but rather the unique addition of crushed toasted almonds.
That's why the key lime pie from Trader Joe's is so sought-after during the summer when this seasonal pie returns. It's yellow, it's made with sweetened condensed milk and real key lime juice (as it should be!), it's $5.49 — and it's perfection in a pie.
When ready to bake pie, heat oven to 450°F. When oven is preheated, remove frozen pie from freezer; cut a few slits in top crust and place in oven. Do not thaw pie because no one wants a soggy pie. Bake 25 minutes.
You can cook a pie from frozen right without thawing it out. In fact, it's better to bake frozen pie directly out of the freezer. You'll need to bake a frozen pie that's uncooked for about 55 minutes, while frozen pre-baked pie will take 30 to 35 minutes to reheat.
If your Key lime pie has been sitting out on the counter for over two hours (or for over an hour in 90 degrees F temperatures), throw it away to eliminate the possibility of foodborne illness, per guidance on food safety from the USDA.
Should you listen? You sure should. Uncooked and under-cooked Key lime pie is in trouble with a capital “S” and that stands for salmonella. Salmonella enteritidis bacteria, found in raw eggs, has been on the increase during the past three years and has been blamed for recent outbreaks of food-borne illness.
“It's best to freeze whole baked pies” after they've cooled, she says. “Wrap them tightly in plastic wrap and a layer of foil and freeze until firm. Thaw overnight in the fridge. If you're able, I'd recommend refreshing the pie in an oven, wrapped in foil, to re-crisp the crust.”
Combining the lime juice with the egg yolks and condensed milk creates a chemical reaction that causes the mixture to thicken all on its own (the acid causes the proteins in the yolks and milk to bond together).
The biggest culprit of a runny key lime pie is not letting it chill for long enough. Since this is one of those summer pie recipes that's not baked, chilling the pie helps it set and prevents it from being runny. Be sure to chill it for at least 12 hours!
In the 1800's a ship salvager named William Curry, Florida's first self-made millionaire had a cook known as Aunt Sally. Historians believe that Aunt Sally did not create the pie but instead perfected the pie created by area fishermen. William Curry has a mansion in Key West that is still standing today.
Fruit pies, such as apple, cherry, peach or blueberry, freeze magnificently, as do pecan pies. They can be frozen baked or unbaked, the latter of which can be a great way to get ahead when hosting a dinner party or big holiday meal.
Homemade Key Lime Pie: If you've prepared a homemade key lime pie, it will typically last around 3 to 5 days in the refrigerator. The freshness and quality of the ingredients, as well as the hygiene of the preparation process, play a significant role in determining its shelf life.
Finally, remember to pre-bake the crust first and then let it cool for 10–15 minutes before pouring in the filling. That goes for whether you're using graham crackers or ignoring our advice and trying pastry instead. Both will end up a soggy mess if you skip this step.
The biggest culprit of a runny key lime pie is not letting it chill for long enough. Since this is one of those summer pie recipes that's not baked, chilling the pie helps it set and prevents it from being runny. Be sure to chill it for at least 12 hours!
Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.
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