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Key Lime Pie VIII

Key Lime Pie VIII

  • Prep

  • Ready In

Charlotte Pierce

This is extremely easy and the crust doesn't get all soggy the second day. Fat-free ingredients work well. Garnish each slice with a dollop of whipped topping if you like.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 59.8g
  • 19%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet


  1. In a large bowl, mix together lime rind, lime juice, and condensed milk. Whisk in pudding mix and allow to set up 5 minutes. Fold in 8 ounce tub of whipped topping. Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with additional whipped topping if desired.
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This recipe was wonderful with a slight modification. Instead of using a tub of cool whip I mixed my own cream and didn't add any sugar to sweeten it. It cut down on the sweetness of the pie (and the recongnizable sweetened condensed milk flavor) and enhanced the tartness. This will now be the only recipe I use to make this pie.


my mom and i LOVE key lime pie and this was incredible! we also watch what we eat very carefully, so i used fat free sweetened condensed milk, fat free whipped topping, sugar free pudding, and a reduced fat one could tell it was low fat at all! they were amazed when i told them. i added 1 drop of green food coloring to give it the light green color. the presentation was lovely and this great pie was a real hit!


Love, love, love this recipe!! It was so easy, yet tasted like I slaved over it! I used the bottled Key Lime juice instead of regular lime and my sister and I (who are both avid Key Lime pie fans) thought the tartness was perfect, but my husband thought it a little too tart and added whipped cream to the top of his to cut the tartness. We all agreed the only way to improve this would be to melt white chocolate and pour a thin layer over the crust before adding the filling. I also used the graham cracker crust. I will be making this frequently this summer!