Key Lime Pie is a light, frozen dessert best served in the Summer at a Barbeque when it's 90 degrees outside. There is no baking required either plus it is low in calories and Weight Watcher-friendly.
If you like pie recipes please try Cherry Cream Cheese Pie, Joanna Gaines French Silk Pie, or Lemon Meringue Pie for Two.
Jump to:
Why You Will Love This Recipe
I love simple pie recipes like this. It takes less than 5 minutes to make especially if you buy one of those pre-made graham cracker crusts at the store. I was so happy to find the lower fat graham cracker pie crust.
Variations to try! You could do so many different flavor combinations with this pie. Just think of all the light yogurt's that Yo-Plait makes and all the different Jello's there are at the store. Strawberry would be good with this. Oh there is so many different ways this pie could be made and I can't wait to experiment with some of the different ways!
Ingredients Needed
- Reduced fat graham cracker crust - is a crust made with graham crackers that have lower fat content than traditional graham crackers
- Sugar-free lime gelatin - a type of gelatin dessert that is free of added sugar and flavored with lime. If you can't find sugar free that's ok.
- Boiling water - This is free and comes from your faucet. 😉
- Fat-free whipped topping - A frozen whipped topping that is found in the freezer section of the grocery store. I like it a lot because I’m lazy and don’t like beating heavy cream to make whipped cream. 😉
- Key lime pie yogurt- fat-free - There are so many different kinds and varieties of low fat yogurts now. Try this recipe using different flavors of jello and yogurt.
- See the recipe card below for a full list of ingredients and measurements.
How to Make Key Lime Pie
Step 1: In a large bowl, dissolve gelatin in boiling water. Let cool slightly. If you don't like lime use any flavor of jello with whatever low-fat yogurt you like.
Step 2: Stir in yogurt and whipped topping with a wire whisk.
Step 3: Spread in graham cracker crust. Refrigerate for at least 2 hours.
Slice the pie into 8 slices. Serving Size: 1 slice.
Pro Tips for Key Lime Jello Pie
- Chill the pie completely: Give the Key Lime Jello Pie plenty of time to set in the refrigerator before slicing. A well-chilled pie will hold its shape much better.
- Use a sharp knife: For clean slices, run a sharp knife under warm water, wipe it dry, and then slice the pie. Repeat between cuts if needed.
- Don't skip the chilling time: This pie needs time in the refrigerator to firm up and develop the right creamy texture.
- Add toppings just before serving: If you're using whipped topping, whipped cream, or lime slices, add them shortly before serving for the freshest appearance.
- Use fresh lime for extra flavor: A little fresh lime juice or lime zest can really brighten up the flavor of the pie.
Serving Suggestions
Serve Key Lime Jello Pie cold straight from the refrigerator. The creamy, tangy filling makes it a refreshing dessert after almost any meal.
Top each slice with a dollop of whipped cream or whipped topping and a little grated lime zest. You can also add a thin lime slice or wedge for a pretty finishing touch.
This pie is especially good for summer gatherings, potlucks, barbecues, and holidays because it can be prepared ahead of time and kept chilled until you're ready to serve.
Storage and Freezing
Cover leftover Key Lime Jello Pie tightly with plastic wrap or aluminum foil and store it in the refrigerator. It is best enjoyed within 3 to 4 days.
Keep the pie refrigerated until serving because the filling is designed to stay chilled and firm.
You can freeze Key Lime Jello Pie, although the texture may change slightly after thawing. To freeze, wrap the pie tightly and place it in a freezer-safe container. Freeze for up to 1 month.
Recipe FAQs
Key lime pie is a dessert that is high in sugar and calories, making it a treat rather than a healthy food choice. However, with a few weeks and ingredient swaps it can be made into a lower calorie dessert!
How do I store leftovers?
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure to store any leftovers in an airtight container.
Key lime pie is known for its unique combination of sweet and tangy flavors, as well as its creamy texture. The filling is made from key lime juice, sweetened condensed milk, and egg yolks, which creates a smooth and silky consistency.
Other Recipes to Try
If you tried this Key Lime Pie Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
Recipe adapted from Food.com
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Recipes Diaries.
Weight Watchers Key Lime Pie
- Prep Time: 20 min
- Total Time: 20 min
- Yield: 8 1x
- Category: Easy
- Method: no bake
- Cuisine: American
Description
Weight Watcher's Key Lime Pie is a light, frozen dessert best served in the Summer at a Barbeque when it's 90 degrees outside. There is no baking required either. I love simple pie recipes like this.
Ingredients
- 1 reduced fat graham cracker crust
- 1 oz package sugar-free lime gelatin
- ¼ cup boiling water
- 1 (8 ounce) container fat-free whipped topping
- 2 (6 ounce) key lime pie yogurt- fat-free
Instructions
- In a large bowl, dissolve gelatin in boiling water. Let cool slightly. If you don't like lime use any flavor of jello with whatever low-fat yogurt you like.
- Stir in yogurt with a wire whisk.
- Fold in whipped topping with a wooden spoon or spatula.
- Spread in graham cracker crust.
- Refrigerate for at least 2 hours.
- Slice the pie into 8 slices. Serving Size: 1 slice.
Notes
Points Plus: 2
myWW points: Blue 7; Green 7; Purple 7 (WW recipe builder)
Nutrition
- Serving Size: ⅛th of the pie
- Calories: 148
- Sugar: 8g
- Fat: 4g
- Saturated Fat: 3g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
Jenna says
Sorry, I do not know much about high altitudes here since I live in ND. Hope someone can answer your problem!
Cindy says
PLEASE HELP.
I have made this pie for years. So good and always a hit.
I lived in an area with elevation of 1,237 ft. I moved to higher elevation, 5000 ft. The night before an event I made this pie as always . It never set. I’m thinking it has something to do with the elevation. How can I adjust the Recipe?