It's easy as can be to make a homemade Frozen Limeade Pie with just 8 simple ingredients! Just whip up a buttery graham cracker crust and a creamy filling with lime concentrate, sweetened condensed milk, and heavy cream. Pop it in the freezer and enjoy an icy cold, refreshing no bake dessert for any occasion.
Read the full post for our tips on making a crispy crust that doesn't crumble, how to keep your filling perfectly fluffy, and how to make the top of the pie cute with practically no effort.
Being born and raised in the hot desert, we have honed the art of making cold, refreshing desserts during the hottest months of year that don't require the oven or much effort. Here's what makes this recipe AMAZING:
- It just takes 20 minutes to make and pop in the freezer!
- It's the best combo of creamy, flavorful, and crispy.
- It's completely homemade - no cool whip, no gelatin.
If you want a classic Key Lime Pie Recipe, we have that too! Or for more dessert recipes like this one, check out these no-bake desserts like this Lemonade Pie Recipe, Orange Creamsicle Pie or this Coffee and Cream Pie.
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Ingredients you'll need
This is an 8 ingredients recipe that tastes just like key lime pie but frozen. Quantities are in the recipe card below, but here are a few noteworthy tips.
- Graham crackers: I really like the generic Kroger brand because they have a deeper color and flavor, but any brand will work.
- Sugar: Don't skip this in the crust because it helps hold it together and prevent crumbling.
- Butter: I always use salted butter, but unsalted is fine too.
- Heavy whipping cream: Also called heavy cream at the store.
- Powdered sugar: This adds enough sweetness while also adding a bit of sturdiness to the filling.
- Frozen limeade concentrate: Choose a brand you like the flavor of. Pro tip: pull it out first and let it thaw while you gather the other ingredients and make the crust.
- Sweetened condensed milk: We use generic brand, but Eagle brand is also great. This thickens the filling without any need for cream cheese like many other recipes.
- Fresh limes or key limes: This is optional, but a bit of zest really adds that fresh taste that is totally worth the extra ingredient. Use a Microplane zester to make this job easy.
How to make limeade pie
There is nothing fancy or complicated about this no bake pie. Follow the tips below for the best results!
To make the crust, pulse the graham crackers in a food processor until they are fine crumbs. Then add the sugar and melted butter, pulsing until it comes together.
Press the crust firmly into the bottom and sides of a 9 inch deep dish pie pan with a tamper or flat measuring cup. My absolute favorite way to get the right sides-to-bottom ratio is to start with ⅔ of the crumbs in the pan for the sides, then add the remaining ⅓ for the bottom.
*For a photo tutorial, see this lemon pie post.
The next step is to use a stand mixer with a whisk attachment or hand beaters to whip the cream and powdered sugar on high speed until stiff peaks form.
You know it's a stiff peak when you pull the whisk out and the cream holds a pointy shape without bending. It will take 6-7 minutes to get there.
In a separate large bowl, whisk together the the thawed limeade, sweetened condensed milk, and lime zest. Use a rubber spatula to gently fold the whipped cream into the mixture until it is evenly combined, rotating the bowl after each fold to help it incorporate.
Pour the filling into the prepared pie crust. You can use an offset spatula to smooth out the top, or see my ideas below to add some effortless designs to the top.
Freeze it uncovered for at least 6 hours so you don't ruin your design. Once it's solid, cover with plastic wrap and keep in the freezer until you're ready to serve.
Hint: Before serving, thaw it for about 10 minutes to make it easier to cut. Enjoy!
Ideas to decorate your pie
You can use different utensils to create patterns in the filling, then freeze it right away so it holds the shape. Here are our favorite ideas.
- Ladle: Use the bottom of the ladle to make grooves in a semi-circle shape. That's what I did for the photos in this post.
- Back of a spoon: You can use the back of a spoon to make swirl motions, zigzag lines from one side to the other, or long wavy lines across the top.
- Offset spatula: This is best for a flatter look, but can also make a nice natural look.
- Zest: Sprinkle the top with fresh lime zest for that beautiful pop of color.
- Whipped cream: Make a litter extra for dollops or swirls on top, either in the middle or along the edges.
How to store
This frozen pie recipe will last in the freezer for 1-2 months if it's wrapped tightly in plastic wrap. If your food tends to get freezer burn, add a layer of tinfoil on top.
The most important tip is to make sure it stays frozen (don't thaw and refreeze) to keep it food safe, according to the USDA.
FAQ
One standard 8oz container is about 3 cups. You will need to whip about 1.5 cups of heavy cream to replace one container of cool whip in a frozen dessert.
When you are whipping cream, stiff peaks refers to when you dip a whisk in the cream, pull it up, and the cream holds a pointy shape without drooping. Soft peaks refers to when the tip folds over and doesn't hold it's shape distinctly.
If you don't want to make the crust from scratch, you can buy a crust from the store instead. Just keep in mind that it will be smaller than a deep dish, so all of the filling won't fit. You can use up the extra by making a couple mini parfaits!
Tips and tricks
- Use firm pressure to compact the crust so that it isn't crumbly.
- Don't skip the lime zest - it adds that pop of fresh flavor.
- Fold the cream gently so that the air isn't knocked out of it.
- This is a rich pie. For a more mellow lime flavor, use a little less limeade (about ½ cup).
More easy dessert recipes
Looking for other recipes like this? Try these:
- Microwave Caramel Pecan Sauce (for ice cream sundaes!)
- Philadelphia Strawberry Cheesecake Bars
- Clementine Cake (in a food processor!)
- No Bake Rice Krispie Treats
Recipe
No Bake Frozen Limeade Pie (Homemade)
Ingredients
Crust
- 12 sheets graham crackers or 1.5 cups of crumbs
- 7 tablespoon butter melted
- 3 tablespoon sugar
Filling
- 1½ cups heavy whipping cream
- ½ cup powdered sugar
- 6 oz (about ¾ cup) frozen limeade thawed
- 14 oz sweetened condensed milk
- 1 lime zested
Instructions
Crust
- Pulse the graham crackers in a food processor until they are fine crumbs. Add the sugar and butter and pulse until it resembles damp sand.12 sheets graham crackers, 7 tablespoon butter, 3 tablespoon sugar
- Pour ⅔ of the crumbs in the bottom of a 9-inch deep dish pie pan. Using your fingers or a flat-bottomed measuring cup, press the crumbs firmly into the side. Then add the remaining crumbs and press firmly into the bottom of the pan. *For a photo tutorial, see this lemon pie post.
Filling
- In a stand mixer with a whisk attachment (or a large bowl with a hand mixer), whip the heavy cream and sugar on high until stiff peaks form, about 6-7 minutes.1½ cups heavy whipping cream, ½ cup powdered sugar
- In a separate large bowl, whisk together the the thawed limeade, sweetened condensed milk, and lime zest. Add the whipped cream on top of the lime mixture. Using a rubber spatula, gently fold the cream into the filling until it is thoroughly mixed and no white streaks remain.6 oz (about ¾ cup) frozen limeade, 14 oz sweetened condensed milk, 1 lime
- Pour the filling into the prepared pie crust. Smooth out the top or add a design (see post for ideas). Then freeze uncovered for at least 6 hours. Once frozen thoroughly, cover with plastic wrap and leave in the freezer until ready to serve.
- To serve, thaw for about 10 minutes to make it easier to cut. Enjoy!
Notes
- Use firm pressure to compact the crust so that it isn't crumbly.
- Don't skip the lime zest - it adds that pop of fresh flavor.
- Fold the cream gently so that the air isn't knocked out of it.
- This is a rich pie. For a more mellow lime flavor, use a little less limeade (about ½ cup).
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
DL says
Tastes like key lime pie but without the baking!
Danielle says
Glad to hear it! Thanks for taking the time to let us know!