This No-Bake Key Lime Jello Pie is made with lime Jell-O, key lime juice, Cool Whip, and a graham cracker crust for an easy summer dessert that's light, creamy, and refreshing. The fluffy pie filling comes together in minutes and chills until perfectly set, making it one of my favorite no-bake pie recipes for warm weather.
This easy no-bake dessert comes together in about 15 minutes (the fridge does the rest!), making it perfect for cookouts, holidays, and family gatherings. Since there's no oven required, it's a great choice for hot summer days when you want a homemade dessert without heating up the kitchen.
If you love easy no-bake pie recipes, be sure to try my Easy Strawberry Jello Pie, Peach Jello Pie, and No Bake Banana Split Pie.
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Shortcut Notes
- Easy no-bake dessert: No baking required, making it perfect for hot summer months.
- Minimal ingredients: Uses just a few simple ingredients for a quick and reliable dessert recipe.
- Make-ahead friendly: Prepare it the day before and refrigerate until you're ready to serve.
Ingredient Breakdown
- Lime gelatin dessert mix: Lime Jell-O gives this lime Jello pie its signature flavor and helps the pie filling set properly.
- Boiling water: Dissolves the gelatin and creates the base of the filling.
- Ice cubes: Quickly cool the gelatin mixture so the Cool Whip doesn't dissolve when it's mixed in.
- Key lime: Fresh key limes are great because you can use the juice and zest, and you can decorate the pie with lime slices. Bottled key lime juice works well if fresh key limes are difficult to find.
- Cool Whip: A frozen whipped topping that creates a light, fluffy texture.
- Graham cracker crust: A ready-made graham cracker pie crust (10-inch size) keeps this recipe quick and easy.
See the recipe card for quantities.
Instructions
In a large mixing bowl, whisk the lime Jell-O with the boiling water until fully dissolved, about 3 minutes.
Add the ice cubes and whisk for about 2 minutes, until the ice cubes are melted. Remove any remaining ice cubes.
Whisk in the lime juice and the Cool Whip until smooth and fully combined.
Pour the mixture into the graham cracker crust and smooth the top. Do not overfill the crust. Refrigerate for at least 4–5 hours or overnight, until fully set.
Slice and serve chilled. Garnish with whipped cream, lime slices, and lime zest.
Substitutions
- Key lime juice: Regular lime juice or Persian limes works well when key limes are unavailable.
- Cool Whip: Use homemade whipped cream stabilized with a little powdered sugar.
- Graham cracker crust: Use a homemade graham cracker crust or a vanilla wafer crust.
Expert Tips
My top tip is to allow plenty of chill time. The pie needs several hours in the refrigerator to fully set.
Slice straight down, not at an angle. Angling the knife can lead to a leaning pie slice.
I also recommend using lime zest for garnish because it adds a bright pop of color and a little extra flavor.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Yes. Regular lime juice works well and still creates a delicious lime-flavored pie.
Yes. Freeze for up to 3 months and thaw in the refrigerator before serving.
The most common reason this pie doesn't set is that the Jell-O wasn't fully dissolved before the remaining ingredients were added. If you notice small bright green flecks in the mixture, the gelatin has not fully dissolved and needs more mixing. Adding too much lime juice can also interfere with the gelatin's ability to set properly. Be sure to measure the lime juice carefully and follow the recipe as written.
📖 Recipe
No Bake Key Lime Jello Pie
Ingredients
- 1 (3-ounce) box Jell-O Lime Gelatin Dessert Mix
- ⅔ cup boiling water
- 1 cup ice cubes
- 3 tablespoons key lime juice
- 1 (8-ounce) tub Cool Whip thawed
- 1 (10-inch) graham cracker crust
- Whipped cream for garnish
- Key limes for garnish
Instructions
- Dissolve the gelatin: In a large mixing bowl, whisk the lime Jell-O with the boiling water until fully dissolved, about 3 minutes.
- Chill with ice: Add the ice cubes and whisk for about 2 minutes, until the ice cubes are melted. Remove any remaining ice cubes.
- Add lime and Cool Whip: Whisk in the lime juice and the Cool Whip until smooth and fully combined.
- Fill and chill: Pour the mixture into the graham cracker crust and smooth the top, being careful not to overfill the crust. Refrigerate for at least 4–5 hours or overnight, until fully set.
- Slice and serve: Slice and serve chilled. Garnish with whipped cream, lime slices, and lime zest.
Notes
Nutrition
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Kelsey Smith says
If you've never had a Jello + Cool Whip pie, you're in for a treat. If you give my recipe a try, be sure to leave a review.