Easy Key Lime Pie

From: run for your life

On Oct 5, 2009

I've been making this recipe for years. While it's not very authentic, it is really good and easy! I typically use fat-free sweetened condensed milk and fat free cool whip and it is still awesome!

From: Q & A's Mom

On Sep 10, 2009

This is very tasty. It was 104 degrees outside and we wanted someting sweet. This of course fit the bill, since I did not need the oven. I added some green and yellow food coloring to make it a vivid green. I think next time I will cut back on the lime juice just a tiny tad. Overall delicious!

From: Jeane R

On Dec 31, 2002

This is an ancient recipe, and a golden one. Double the recipe and you won't have to worry about splitting the smaller tub of CoolWhip. These pies freeze beutifully. Making two is just as easy as one, and you can freeze one for that unexpected company. Using a grahm crust is the traditional way. As Key Limes are rare in every part of the country except South Florida (Florida Native here, and I still haven't actually used one. So much for purity) you can buy Nelly and Joe's Key Lime juice which is excellent. The more you whip this, the thicker it will become, and I would strongly suggest you chill it overnight for serving purposes. Otherwise it will wilt and melt quickly. This is the best recipe and No Eggs!

From: deedaas

On Nov 19, 2003

This is the recipe I have been looking for. Easy and no use of eggs or baking. Not that there is someting wrong with baking, I just needed something quick, easy and has a good taste. I found it in this recipe. My husand will be so surprised when he gets home and I have made him his favorite pie. I hope he doesn't mind that I have already taken a taste of it !!!!! Thank you,