Lime Jello Pie
This Lime Jello Pie is a light, refreshing dessert with a smooth, creamy texture and a sweet-tart citrus flavor. Made with just a few simple ingredients, this no-bake treat is perfect for warm days when you want something cool and satisfying.
Easy Key Lime Pie Recipe
I love no-bake pies because they are the perfect make-ahead dessert, especially when I need something quick and easy. My Butterscotch Pie is a longtime favorite, but this Lime Jello Pie is a close second. It has just the right balance of tangy and sweet, with a smooth, creamy texture that pairs perfectly with the buttery graham cracker crust.
I especially love making this pie in the summer when turning on the oven is the last thing I want to do. It’s light, refreshing, and the bright citrus flavor makes it the perfect warm-weather treat. Plus, this recipe is incredibly versatile—I can easily switch up the Jello flavor to create a new version every time. Whether it’s strawberry, lemon, or even cherry, the possibilities are endless, making it a dessert I never get tired of.
If you’re a fan of no-bake pie, check out my Eggnog Pie and Cranberry Fluff Pie.
Ingredients
- Lime Jello – The star of the recipe, giving the creamy lime pie its bright citrus flavor and signature color.
- Hot water – Dissolves the Jello powder to create a smooth base.
- Ice cold water – Helps the Jello set quickly and creates the right consistency for the filling.
- Fresh squeezed lime juice – Adds a natural tartness that enhances the lime flavor.
- Lime zest – Provides extra citrusy aroma and depth of flavor.
- Whipped topping – Creates a light, fluffy texture for the filling.
- Graham cracker pie crust – A sweet and buttery base that complements the creamy lime filling. I used a pre-made crust for simplicity.
Making the Lime Jello Pie Recipe
- Dissolve the Jello – In a medium mixing bowl, whisk the lime Jello with hot water until fully dissolved.
- Cool the mixture – Stir in the ice-cold water, then add the fresh lime juice and zest.
- Fold in the whipped topping – Gently fold in the thawed whipped topping until the mixture is smooth and evenly combined. Be careful not to overmix to keep the filling light and fluffy.
- Chill the mixture – Place the mixture in the refrigerator for 30 minutes to slightly thicken.
- Fill the crust – Give the mixture a quick stir, then pour it into the graham cracker crust, spreading it evenly with a spatula.
- Chill – Refrigerate for at least 6 hours, or until the pie is fully set.
- Serve – Slice and serve chilled. Garnish with additional whipped topping and lime slices if desired.
Variations and Substitutions
- Different Jello flavors – Swap the lime Jello for another flavor like strawberry, orange, or lemon to create a new twist on this pie.
- Crust options – Try using a vanilla wafer, shortbread, or Oreo crust for a different flavor combination. If you prefer, make your own crust instead of using a store-bought one.
- Skip the fresh lime – If you don’t have fresh limes on hand, skip the lime juice and zest. Replace the two tablespoons of lime juice with cold water.
- Whipped cream alternative – Instead of whipped topping, use homemade sweetened whipped cream.
- Lower sugar version – Use sugar-free Jello and zero sugar Cool Whip for a lighter dessert.
Tips for Success
- Dissolve the Jello completely – Make sure the Jello powder is fully dissolved in the hot water. If the Jello is not fully dissolved the pie will not set correctly.
- Use Ice-Cold Water – This helps the mixture start setting faster, creating the right consistency for folding in the whipped topping.
- Fold Gently – Be careful when folding in the whipped topping to keep the filling light and airy. Overmixing can cause it to deflate.
- Chill for the Full Time – Let the pie chill for at least 6 hours to ensure it sets properly and holds its shape when sliced.
Storage
Store the pie covered in the refrigerator for up to 3 days. Use plastic wrap or an airtight container to keep it fresh.
For longer storage, freeze the pie for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Let the pie thaw in the refrigerator for a few hours before serving, or enjoy it as a frozen treat straight from the freezer.
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Lime Jello Pie
Ingredients
- 1 (3-ounce) box lime Jello
- 2/3 cup hot water
- 1/2 cup ice-cold water
- 2 tablespoons fresh squeezed lime juice replace with water if not using
- 2 teaspoons lime zest optional
- 1 (8-ounce) tub whipped topping thawed
- 1 (9-inch) graham cracker crust
Instructions
- In a medium mixing bowl, whisk the lime Jello with hot water until fully dissolved.
- Stir in the ice-cold water, then add the fresh lime juice and lime zest.
- Gently fold in the thawed whipped topping until the mixture is smooth and evenly combined.
- Place the mixture in the refrigerator for 30 minutes to slightly thicken.
- Stir the mixture again, then pour it into the graham cracker crust, spreading it evenly.
- Refrigerate for at least 6 hours, or until fully set.
- Slice and serve chilled. Garnish with lime slices or extra whipped topping if desired.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.