Fluffy Key Lime Pie

Today we’re sharing a recipe for Fluffy Key Lime Pie. This pie is absolutely delicious, refreshing, and a taste of paradise.

What we love about Fluffy Key Lime Pie

This pie is so quick and easy to make. It is a no-bake recipe and is a healthier version of traditional key lime pie. This recipe is low in fat, sugar and fuss. It is sure to become a favorite for your recipe book too!

You can make a homemade graham cracker crust or use a storebought one. You can substitute the cool whip and jello for the regular versions if you aren’t trying to make a low sugar and calorie pie. But honestly, you won’t miss them or even know that this is a healthier pie.

If you’re in need of a quick dessert this pie can come together as quick as your cool whip thaws. Typically, you will have everything in your pantry to make this pie or a version of it in a madder of no time. Be sure to whip up one of these pies and impress your tastebuds and your guests.

Fluffy Key Lime Pie

A delicious no-bake, no-fuss, refreshing key lime pie.

Course Dessert
Cuisine American
Keyword Fluffy Key Lime Pie, Key Lime Pie, No Bake Pie
Servings 8
Author Sunup to Sundown


  • 1/4 cup boiling water
  • 1 pkg sugar-free lime gelatin 0.3 ounce box
  • 2 cartons key lime yogurt 6 ounces each
  • 1 carton fat-free cool whip, thawed 8 ounces
  • 1 graham cracker crust 9 inches


  1. In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Whisk in yogurt. Fold in whipped topping. Pour into crust.

  2. Refrigerate, covered, until set, about 2 hours.

If you’re not a fan of key lime pie, be sure to try a different flavor. You can substitute the yogurt and jello flavor for your favorite choice. Try raspberry yogurt and jello, strawberry yogurt and jello, or even orange creme yogurt and jello. You can even use vanilla yogurt with the jello of your choice for a creamy and mild flavor.

Store your pie in the refrigerator until it sets and even after it’s cut. Be sure to enjoy your pie within 4 to 5 days.   

We’d love to hear what you think about this recipe. Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.