Frozen Key-Lime Pie might just became your most favorite BBQ dessert yet y’all! The filling is made with JUST 3 ingredients for starters! That gets poured into a graham cracker pie crust and frozen overnight. That’s it. Done. Done. It’s tart and sweet and creamy and my favorite part is how cool it feels to eat this Pie on a hot Summer Day. So if you’re trying to figure out what to take to July 4th you’ve found a winner. Oh yes, it also is made in ONE bowl!
I assume most of you have learned by now that I love a recipe with tons of ingredients and work. It’s therapeutic for me and for that I will always lean towards that type of recipes. I cannot deny, however, I also get really excited when something simple is just as yummy as a recipe you spend hours on. This pie is one of them and I am not even a huge fan of Key Lime Pie y’all.
Frozen Key-Lime Pie is one bowl simple friends! How easy to clean this up, right?! I have to add, if there was a God of only all things sweet ingredients it would be ruled by Sweet Condensed Milk. Look at this glorious-ness.
Another great thing about this pie, it’s freezer for life which means you can keep it stored and pull it out when you need a dessert or leave an extra for those cravings we often get for something sweet… yeah, this pie is perfect for that. Are you pinning this yet?
What Not and FYI:
*I cannot find a small can of the frozen lime aid concentrate anymore so I usually buy the large one and make two pies. (I highly encourage this!) If not you can re-freeze it!
*It’s smart to put your condensed milk in the fridge a few hours ahead if you can because the colder you make the ingredients the better they withstand your mixing.
*Be very gentle when mixing in your condensed milk into the whipped topping because if you make it “loose” the pie doesn’t set up well and it will never be as frozen as it needs to be
*Same thing when adding the limeade. You’re going to notice it gets sticky quickly and that’s normal.
*Feel free to garnish your pie with slices of lime or make your own homemade version of graham cracker crust
*Freeze it at least 12 hours before serving or 24 hours if you can.
*Share this recipe with those you love because it’s SO easy friends.
*Invest in a good offset spatula! They make spreading these pies a breeze! My Favorite one is below!
I own a half dozen of this specific one! It makes spreading anything into a pan so easy and less messy! This is my favorite one.
I hope you’re making Frozen Key-Lime Pie soon!
- 6 ounces frozen Limeade Concentrate (Frozen)
- 16 ounces of whipped topping
- 1 can of condensed milk
- Graham Cracker crust (9inch deep dish preferred)
- In a large bowl add whipped cream.
- Slowly using a spatula blend in the condensed milk until it’s well blended. You want to FOLD it because it’s important to not let the mixture get “soupy”.
- Add the lime concentrate and notice that the mixture will become very sticky. Carefully keep blending to distribute the flavor.
- Pour into a Pie Crust and freeze at least 12 hours before serving. Garnish with lime slices if you’d like!