Key Lime Pie II

Key Lime Pie II

7 Reviews 1 Pic
Recipe by  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.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  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.

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Reviews (7)

Rate This Recipe


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

Jello Girl

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.



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

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Key Lime Pie I


next recipe:

Key Lime Pie IV