Key Lime Pie II

Rating: 4.18 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

By Glenda

Gallery

Recipe Summary

Servings:
8
Yield:
1 - 9 inch pie
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Dissolve gelatin in boiling water. Chill until mixture starts to congeal.

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  • 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.

  • Stir in sour cream; then fold in thickened gelatin. Pour into pastry shell. Chill until firm.

  • Garnish with whipped topping or whipped cream and lime slices.

Nutrition Facts

Per Serving:
380 calories; protein 7.2g; carbohydrates 49g; fat 18.1g; cholesterol 29.3mg; sodium 247.5mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

LUVJEZUZ
Rating: 5 stars
01/04/2004
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. Read More
Helpful
(23)

Most helpful critical review

MEHRIDITH
Rating: 2 stars
07/07/2003
I did not like the sour cream in this recipe and it wasn't very rich or satisfying. Read More
Helpful
(7)
11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
LUVJEZUZ
Rating: 5 stars
01/04/2004
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. Read More
Helpful
(23)
Jello Girl
Rating: 5 stars
03/17/2010
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. Read More
Helpful
(22)
ARTLUVER8
Rating: 5 stars
06/17/2005
This was awesome. However everywhere it said lime I substituted lemon. I made the best lemon cream pie! This recipe is super super easy. Read More
Helpful
(13)
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MEHRIDITH
Rating: 2 stars
07/07/2003
I did not like the sour cream in this recipe and it wasn't very rich or satisfying. Read More
Helpful
(7)
Kathryn Ross Kendrick
Rating: 5 stars
04/21/2009
Made this for company this past weekend. It was absolutely declicious. Very easy and everyone loved it. Read More
Helpful
(7)
bjune
Rating: 1 stars
11/26/2011
NEVER NEVER USE GREEN COLORING IN AN AUTHENTIC KEY LIME PIE!!!! Read More
Helpful
(6)
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Autumn
Rating: 5 stars
06/07/2010
This pie was delicious and tangy. It was so easy to make any everyone in my family enjoyed it. Read More
Helpful
(5)
lisagord
Rating: 5 stars
07/07/2016
Great recipe. Have made this for six years and have always had great reviews. Only things; I don't add good coloring as it doesn't need it and I add an extra teaspoon of grated lime rind as it makes it taste more authentic. Read More
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