Frosty Key Lime Pie

My mom used to make what she would call “lemonade pies” during the summer back in Connecticut and they were my favorite dessert for August nights on the screened-in porch, after coming home from a long soccer practice. (Think : graham cracker crust, Cool-Whip, and Country Time lemonade mix.) This recipe is a tribute to my mom and those delicious freezer pies, and that one preservative- rich ingredient that I could never give up. 

Not to be a food snob, but I really loathe any kind of preservative laden food. We all know that its bad for you.  There’s just something about Cool Whip that makes me crave it though! I have to keep myself from buying it, otherwise I will eat it out of the container all day long.  Literally all day long. Don’t judge me! I’ve tried to make this pie before without using Cool Whip but nothing compares to that creamy texture that just does so well in the freezer.

It was a beautiful weekend here in Southern California and we spent most of it at the beach surfing ,or on our porch drinking. This Frosty Key Lime Pie was a perfect dessert for a warm day, and a nice alternative to the typical Key Lime Pie that can be a little gloopy and gelatinous for me.

Frosty Key Lime Pie


  • 9 or 10 graham crackers
  • 1 Tbsp sugar
  • 3 Tbsp melted butter
  • 2/3 cup lime juice (gotta be fresh!)
  • Zest of one small lime (zest it onto a cutting board and chop it up a little it the zest pieces look too stringy)
  • 1 tub Cool Whip
  • 1 cup Plain Greek yogurt
  • 1/2 cup Sweeetend Condensed Milk


*Preheat oven to 350

  1. In a food processor, pulse graham crackers until fine crumbs.
  2. Add sugar and pule again.
  3. Add butter and pulse again until combined.
  4. Pour graham cracker crumb mixture into a glass pie tin, and press in evenly and up the sides of the tin  (wet your fingers if the crumbs start to stick to you).
  5. Bake for 10-12 minutes or until browned a little.
  6. Let cool completely.
  7. While pie is cooking, combine the rest of the ingredients completely.
  8. When pie crust is completely cool, add filling and smooth the top so it looks pretty.
  9. Cover with saran wrap and freeze until solid at least 6 hours.
  10. Thaw for 10-15 minutes before cutting.