No Bake Key Lime Jello Pie
Servings: 8 servings
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
Storage: Store leftover key lime pie covered in the refrigerator for up to 4 days. Serve straight from the refrigerator for the best texture. The pie filling will stay light and creamy when kept cold.
Freezer: This pie can be frozen for up to 3 months. Wrap tightly with plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
