Go Back
Easy Key Lime Ice Cream Pie Recipe

Easy Key Lime Ice Cream Pie

A cool, creamy no-bake pie made with vanilla ice cream, sweetened condensed milk, Key lime juice, and a graham-cracker crust. Freeze it ahead for an easy dessert with bright citrus flavor and a smooth, scoopable texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 crust Prepared 9-inch graham-cracker crust
  • 1 quart Vanilla ice cream, slightly softened
  • 1 14-ounce can Sweetened condensed milk
  • 1/2 cup Key lime juice
  • 1 tablespoon Finely grated Key lime zest
For Serving
  • As needed Whipped cream
  • As needed Extra lime zest or thin lime slices

Method
 

Step-by-Step
  1. Let the vanilla ice cream stand at room temperature for about 10 minutes, until it is soft enough to stir but not melted.
  2. In a large bowl, combine the softened ice cream, sweetened condensed milk, Key lime juice, and finely grated Key lime zest. Stir or beat on low speed just until smooth and evenly combined.
  3. Spoon the mixture into the graham-cracker crust and smooth the top. Cover the pie and freeze for at least 4 hours, preferably overnight.
  4. Let the frozen pie stand at room temperature for 5 to 10 minutes before slicing. Serve each piece with whipped cream and additional lime zest or thin lime slices.

Notes

Chill the crust for 15 to 20 minutes before filling for cleaner slices and a less soggy base. Bottled Key lime juice is convenient and consistent; regular Persian lime juice may be substituted but has a slightly less distinctive flavor. For a homemade crust, combine 1 1/2 cups graham-cracker crumbs, 6 tablespoons melted unsalted butter, and 1/4 cup granulated sugar, press into a 9-inch pie plate, and chill before filling. Use softened, not melted, ice cream.