A Rose Recipe: No Bake Extra Tart Key Lime Pie

The Florida Keys and Key Lime Pie

A markerIslamorada, FL -
Islamorada, FL, USA
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The Florida Keys and Key Lime Pie

There is no such thing as too much Key Lime juice!

Key Lime Pie

Graham Cracker Crust
1 can sweetened condensed milk
1/2 to 3/4 cup nellie and joe's key west key lime juice (as in start with 1/2 cup of juice, mix in well and taste test. If you are feeling more tart, try adding an extra 1/4 cup key lime juice)
1 16 oz container cool whip-  room temperature 

mix together wet ingrediants REALLY well then pour into crust and even out. set into freezer for 12 hours and serve.
When I serve it, I add a drizzle of chocolate syrup on top for a touch of sweet.


So we lived in the keys for 2 years with a key lime tree in the yard. This lead to a great deal of key lime recipes and learning how to freeze the key limes so they could last past the week that they ripened on the tree. Nellie and Joe's Key West Key Lime Juice is the closest you can find to real key limes. Hope you enjoy!


11/22/2010 -  Update!

For a fun twist on this Florida favorite, I made individual servings. I used tin foil cupcake holders and made my own graham cracker crust with the recipe below. After I made the crust mix and put it the holders, I let cool and filled with the Key Lime Pie recipe from above and put in the freezer overnight. This made 36 cupcake sized little pies that were a smash hit at the office.


Graham Cracker Crust

1 box of graham crackers (Finely crush in a ziploc bag)

1/4 Cup of sugar mixed with the crushed graham crackers

1 1/2 Cube melted non salted butter

Mix together and spoon into the tin foil cupcakes for a thin layer of crust on the bottom. Press down. Bake at 350 degrees for 5 minutes and let cool

If you are making into a pie crust for larger appetites - mold into the pie pan and bake at 350 degrees for 8-10 minutes

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Comments 2 comments

CYBERSUPE profile image

CYBERSUPE 6 years ago from MALVERN, PENNSYLVANIA, U.S.A.

Hi Rosemueller, my favorite pie. Thanks for sharing this recipe.


Linda Osoburn 6 years ago

Sounds great. I think I'll try it!

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