This Easy Key Lime Pie recipe is a perfect summer dessert! Not only is it cool, creamy and refreshing, it is also easy to make! Sponsored by Clever Girls Collective.
With Easter just around the corner, I’ve been thinking about Easter dinner with ham and all the trimmings which is always delicious but the highlight of these family dinners is the dessert. We usually have pie at our holiday meals so I decided to try to make my very first key lime pie.
I am all about finding easy, yet delicious desserts so I made this Easy Key Lime Pie with COOL WHIP Whipped Topping as one of the main ingredients!
Whisk lime gelatin into boiling water and stir until dissolved. Then, add the key lime or lime juice (fresh squeezed or bottled). Once the gelatin mixture has cooled, add the key lime pie yogurt.
Add one container of COOL WHIP and green food coloring, if desired. The food coloring was the last thing I added because after mixing everything together, I realized that I wanted to make the green more noticeable.
Spoon mixture into graham cracker crust and smooth out. Place in the refrigerator to set for at least 2 hours.
To make a lime curl, I cut a slice of a lime and then cut off the green part of the peel. The peel didn’t want to stay curled up so I twisted it around a pencil and let it sit while pie was setting.
Put slices of pie onto plates, top with a dollop of COOL WHIP from the second container and add the lime curl.
My husband has always been a huge key lime fan, but I had never tried key lime pie until last Christmas at my in-laws. I really enjoyed it and have wanted to try making my own.
This recipe was easy to make and I am so happy with the results. Now, I want to try this same recipe using various flavors of gelatin and yogurt! Just picture trying strawberry, lemon, raspberry or cherry.
It would even be fun to mix the gelatin and yogurt flavors by making a raspberry/lime pie or strawberry/lemon pie which would probably taste like strawberry lemonade!
Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content. I was compensated for this post as a member of Clever Girls Collective, but the content is all my own.
I am wondering about a modification for a low-carb, low-sugar diabetic version. What do you think about changing to Aldi’s Fit&Active whipped topping (low-carb & almost sugar-free), Kroger’s CarbSmart yogurt (also low-carb, low-sugar), and no crust–just serve like a pudding?
Sounds delicious! The only thing is that it might not thicken the same way but that would matter since you are serving it as a pudding anyway.
I have had 61 years of Type 1 diabetes (IDDM) and switch everything I can using low carb and sugar free ingredients and it has worked out 95% of the time. Flavors are still good and nobody else in my family, including grandchildren, even care. I also switch cool whip to the light version too. You didn’t mention that but maybe just forgot? I do change a lot of desserts to the sugar free/low carb style as they still taste good. I even use a carb counter app on computer as I love to change a lot of recipes even if they don’t list the carbs on the box. One thing that I found interesting is that the carb count on regular cake mix versus sugar free cake mix is virtually almost the same! Doesn’t seem right so I think I’ll play around with a “from scratch” recipe as I know I can cut those darn carbs down! I found several low carb/low sugar recipes on line by using a search engine to locate recipes as that will mean that all the calculations/substitutions have been done and they will usually describe the end flavors. It is also nice to reciprocate if you have a good recipe too!
Connie May says
I’m a diabetic and I need recipes for that and low salt