This creamy no-bake cherry lime pie is a twist on a classic key lime pie. This delicious treat is the perfect dessert after any meal. You’ll love the fact that it’s easy to make and only needs a few ingredients that go from the mixing bowl to the fridge.
And the combination of sweet and tart will have your taste buds doing the happy dance!
Even though this is a cool dessert, you can serve it year-round. We enjoy it after spicy meals to add balance and to cool off our mouths. It’s also a great afternoon treat when you need a pick-me-up.
If you want key lime pie, you can swap out one or two of the ingredients. I’ll give instructions for how to do that below. The original key lime recipe is in question, but it probably didn’t have cherries. You can read a little about the history of key lime pie below.
Easy Icebox Pie
When it comes to dessert, I prefer to make something easy. After all, it’s supposed to be a treat, not hard work.
Granted, there are times when I don’t mind spending a little extra time on sweets. However, this delicious cherry lime pie doesn’t require it.
You only need a few ingredients and about 10 minutes to whip it up. Then stick it in the fridge so it can “set.”
It will be ready in just a couple of hours. But remember that the longer you leave it in the fridge the firmer it will be.
So if you’re trying to impress someone, let it hang out for an extra couple of hours. It’s so much prettier when it’s firm.
Creamy No-Bake Cherry Lime Pie Ingredients
As I mentioned, you don’t need many ingredients to make this pie.
Here are the things you’ll need:
- Graham cracker pie crust
- Lime gelatin
- Lime yogurt
- Whipped topping
- Chopped maraschino cherries
Since I’m sensitive to gluten, I use a gluten-free pie crust, but any one will work. I also use generic ingredients a lot of times.
For the lime pie filling, you can use regular or Greek yogurt. The only kind I could find this time was Greek key lime yogurt, which is very good.
However, any kind of lime yogurt will do. Since I used regular lime gelatin, I don’t want to call this a key lime pie.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
How to Make Creamy No-Bake Cherry Lime Pie
This pie is so easy to make! In fact, you might even feel a tad guilty when you get rave reviews on something that only took you a few minutes to throw together.
This recipe for lime pie is one I’ve tweaked from following a variety of other recipes. Through trial and error, I came up with one we enjoy.
If you want to make it take a little longer, you can make the crust from scratch. Just crush some graham crackers and mix them with sugar and melted butter.
Then press them into the bottom of a pie plate. Or you can do what I do and buy the crust already made. So simple! And the pie prep time is considerably shorter.
In a large mixing bowl, combine the lime yogurt with the lime gelatin. Stop for a moment and enjoy the different shades of green as the gelatin joins with the yogurt.
Now stir it until it is well mixed.
Although you can use a mixer for this step, it isn’t necessary. I stirred it by hand.
Next, pour the entire container of whipped topping into the mixture.
Stir it together.
As you mix it, you’ll notice that the green becomes lighter and lighter.
I enjoy watching this happen because it’s so pretty.
After it’s mixed, gently fold in the chopped cherries. They’re pretty juicy, so don’t get too carried away or the colors will mix and become sort of brownish.
Finally, scoop the fluffy mixture into the pie crust.
Spread it out until it’s mostly even.
You can stop here or dot the top with a few more chopped cherries. At least, that’s what I do.
It’s prettier. Besides, more is better, right? In my mind, it is.
Just be careful not to let too much of the maraschino cherry juice bleed into the top of the pie … unless you want that visual effect. It won’t change the flavor, at least not much. But it will look different.
You can also add slivers of lime peel if you like. Or you can even sprinkle the top with pieces of lime flavored gel candy.
Traditional Key Lime Pie
If you want to make key lime pie, you can use key lime yogurt and gelatin mix instead of the regular lime flavor. Or you can add some juice from a couple of key limes to make this dessert a bit more tart.
Another way to make a more traditional key lime pie is to combine egg yolks and sweetened condensed milk with the juice of key limes for the filling. I think it’s all really good.
The key lime pie origin is somewhat questionable. Some folks claim that the wealthy ship salvager William Curry’s cook, Aunt Sally, invented it in the 1800s. Others believe that sponge fishermen created it with the rations they had on their boat.
Regardless of who came up with the first key lime recipe and when it happened, most people who taste it love it. Everyone has their own twist on the recipe, and most claim that theirs is the original and most authentic.
How to Serve
You can serve it plain because it’s really not plain at all. The combination of the creamy lime flavor and the stunning red cherries is enticing enough.
However, I’ve never been one to leave stuff alone. So I add whipped topping … and a cherry … or multiple cherries.
The thing about pie is that you can cut as many slices as you need out of one pie. However, if you cut them too small, make sure you have enough for some (or most) of the people to have a second piece.
My mother-in-law used to make limeade pie with condensed limeade. It was good but not as creamy as my cherry lime pie. She also used a traditional pie crust rather than one made with graham crackers.
There are other types of lime pies, and they’re all delicious. You have to decide whether you want a creamy lime pie or one that is simply a balance of tart and sweet.
We like pie around here. That’s why this lemon meringue pie is another one of our favorite desserts. This is a recipe that takes sweetened condensed milk to a whole new level of yumminess.
Another dessert we enjoy is this yummy pineapple upside down cake. People will be amazed when you tell them you made it in your rice cooker.
Yeah, that’s right. Your rice cooker.
Chocolate lovers will think you made these better brownies from scratch. But you’re really enhancing the boxed brownie mix to make it taste that way.
I won’t tell.
My friend Miz Helen makes these delicious little cream puffs that melt in your mouth and leave you begging for seconds. Mmm! So good!
If everyone likes a different flavor, that’s fine. It’s easy when you hand them each a mug and show them how to make one of these mug cakes.
- One 3-ounce package of lime gelatin
- Two 5-ounce containers of lime yogurt
- One 8-ounce container of thawed whipped topping
- 1/3 cup of chopped maraschino cherries
- 1 graham cracker pie shell
- Whipped cream and whole cherries (optional for garnish)
- Stir the gelatin into the yogurt and mix well.
- Add the whipped topping and mix.
- Fold in the chopped cherries and pour into the pie shell.
- You can also dot the top with more chopped cherries.
- Refrigerate for at least 2 hours or until it’s firm.
- Garnish with whipped cream and a cherry.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 200Total Fat 10gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 2gCholesterol 2mgSodium 65mgCarbohydrates 27gFiber 2gSugar 15gProtein 4g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.