Simple Key Lime Pie




This recipe will always remind me of home. We had it on Thanksgiving for dessert. It is really quite refreshing after a heavy meal…and it taste even better the next day. It would be a perfect ending to an Easter celebration as well.

My mom and I had a hard time getting the recipe right…since it was my Grammie’s and she never wrote it down (in complete measurement form).

I am sure you have seen pies similar…it is an oldie but goodie and I just had to share.

key lime collage

I used the Nellie and Joe brand Fresh key lime juice. Yum!

In a mixing bowl, combine juice and 14 oz. sweet condensed milk. Mix for about 3 minutes on medium. (I also add about 4 drops of green food color )

Zest one whole lime and combine.

Fold in cool whip (or fresh whipped cream would be fine too) About 8 oz..

Pour into a graham cracker crust and top with a touch more or lime zest. Chill for about 3 hours.



14 oz. can sweet condensed milk

1/2 C fresh key lime juice

4 drops green food color

1 lime

8 oz cool whip or fresh whipped cream

graham cracker crust

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Tracie Stoll is a wife, mom and has a passion for creating new things. On her blog she is constantly sharing ways to inspire her readers to be clever in their own home. Since 2010 Tracie has been sharing DIY projects, crafting, remodeling and decorating along with some easy tasty recipes…all on a mindful budget. She is a graduate of the University of Dayton where she studied visual art and communications. Tracie has been featured on popular sites such as Country Living, CNN living, Good Housekeeping, Better Homes and Gardens, Huffington Post, Apartment Therapy, Seventeen and Design Sponge. She is also a member of the True Value Blog Squad & Martha’s Circle of trusted bloggers.
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5 thoughts on “Simple Key Lime Pie

  1. Julie

    If this isn’t the most perfect Easter dessert, I don’t know what is… oh, lambie cake or my grandma’s purple angel food cake. Hmmm… I think this year we’ll just have THREE desserts :) Thanks! I got a jar of key lime juice and didn’t trust the recipe on the label.

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