Search thousands of recipes reviewed by home cooks like you.

Key Lime Pie II

Key Lime Pie II

Glenda

Glenda

This pie is made with gelatin. Lemon-lime gelatin may be used in place of the lime gelatin. Be sure to cool the pie shell before filling.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 49g
  • 16%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 247 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Dissolve gelatin in boiling water. Chill until mixture starts to congeal.
  2. In a separate bowl (after gelatin has started to thicken and congeal) mix milk, lime juice, food coloring and grated lime rind until well blended.
  3. Stir in sour cream; then fold in thickened gelatin. Pour into pastry shell. Chill until firm.
  4. Garnish with whipped topping or whipped cream and lime slices.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LUVJEZUZ
23

LUVJEZUZ

1/4/2004

This is an excellent no-bake key-lime pie. I especially like the smooth texture. The blend of the milk with sour cream and gelatin gives it a very "summery" cool taste. The only thing I would do is to leave out the lime zest; it doesn't go well with the smooth texture. Even still, I will make this again. Oh one more thing, I used a pre-made graham cracker crust, as that's what I prefer with key-lime.

Jello Girl
22

Jello Girl

3/17/2010

I thought it was great. I made 48 little tarts. One suggestion, don't let Jello thicken, add it to condensed milk mixture when it is room temperature. You don't want to risk having lumps of green Jello in your pie.

ARTLUVER8
13

ARTLUVER8

6/17/2005

This was awesome. However, everywhere it said lime, I substituted lemon. I made the best lemon cream pie! This recipe is super super easy.

Similar recipes

ADVERTISEMENT