Super Easy Key Lime Pie

This is the no-bake key lime pie shortcut everyone in Florida knows but nobody admits to. Three ingredients in the filling, no oven, no eggs, no fuss.

The magic is the reaction between thawed limeade concentrate and sweetened condensed milk. The acid in the lime causes the condensed milk to thicken on contact, which is the same chemistry behind a no-bake cheesecake or a quick lime curd. Whipped topping folds in last and lightens the whole thing into a mousse-like texture.

A graham cracker crust is the traditional partner, but a pre-baked pie shell works too. The filling sets in the fridge over a couple of hours and slices cleanly straight from cold.

This lives or dies on the limeade. Use the small concentrated tube from the freezer aisle, fully thawed but not warm. Warm concentrate doesn’t thicken the milk the same way.

Kitchen Tips

• Drain off any water that pools on top of the thawed limeade before mixing.
• Fold in the whipped topping gently with a spatula. Beating deflates the air you need for the mousse texture.
• Chill at least three hours for clean slices, overnight is better.
• Garnish with lime zest or thin lime wheels right before serving for color.

Variations

• Use a chocolate cookie crust for a contrasting flavor twist.
• Sub frozen lemonade concentrate for an equally easy lemon icebox pie.
• Stir in two tablespoons of tequila and orange liqueur for an adult margarita pie.