Lime Jello Pie

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This no-bake lime Jello pie is the ultimate cool and creamy summer dessert—light, fluffy, and bursting with citrus flavor. With just a few simple ingredients and no oven needed, it’s the easiest way to make a refreshingly tangy treat everyone loves.

Two slices of light green lime Jello pie with graham cracker crust, topped with whipped cream and lime wedges, served on white plates with fresh limes in the background.

Why You’ll Love This Lime Jello Pie

No-bake and oven-free—perfect for summer desserts when it’s too hot to cook
Cool, creamy, and citrusy with a refreshing lime flavor in every bite
Only 6 ingredients and minimal prep for a quick and easy treat
Light, fluffy texture from the whipped topping and Greek yogurt combo
Make-ahead friendly—chill it in advance and serve when you’re ready
Always a crowd-pleaser at parties, potlucks, and family dinners

Ingredients You’ll Need

Unsalted butter: This will be melted, so you can use chilled or softened butter. If you only have salted butter, that works too!
Graham crackers: Make your own crust with the classic graham cracker crumbs or swap with crushed vanilla wafers or Golden Oreos for a sweeter option. You can even use a store-bought pre-made crust to save time.
Boiling water
Lime gelatin powder: Any flavored gelatin will work. Try lemon, strawberry, or cherry for a fun twist. Just match it with a complementary yogurt if possible.
Plain Greek yogurt: Plain sour cream, vanilla yogurt, or key lime yogurt can all be used for a slightly different flavor and texture.
Whipped topping: Homemade whipped cream works too—just be sure it’s stabilized so the pie holds its shape.

Quick Tip!

For the fastest version, use a ready-made graham cracker crust and store-bought whipped topping—no mixing bowls needed!

See the recipe card for full information on ingredients and quantities.

A slice of creamy lime Jello pie with a graham cracker crust and a bite taken out, topped with whipped cream and a lime wedge, served on a white plate.

Tips to Make it Perfect Every Time

Before you get started, here are a few quick tips to make sure your lime Jello pie turns out smooth, set, and full of that creamy citrus flavor.

Chill the crust well – Freezing for 15–20 minutes helps it hold its shape
Fully dissolve the gelatin – Stir until no granules remain to avoid a runny filling.
Gently fold in the Cool Whip – Don’t stir too hard or you’ll lose the light, fluffy texture.
Use a deep-dish pie pan – A standard 9-inch pie plate might overflow.
Let it chill at least 6 hours – This step is key to making sure the pie sets up properly.

How to Make Lime Jello Pie

This no-bake pie comes together in just a few easy steps, and no oven is required! Here’s how to make the perfect light and creamy lime Jello pie:

Make the Crust

Prep the pie dish. Lightly grease a 9- or 10-inch pie dish with shortening or butter and set it aside.
Melt the butter. Microwave butter in a small, microwave-safe bowl in 30-second intervals until fully melted.
Mix the crust. In a medium bowl, combine melted butter and graham cracker crumbs. Stir until the crumbs are fully coated and look like wet sand.
Form and chill the crust. Press the crumb mixture firmly into the prepared dish using the bottom of a measuring cup or glass. Freeze for 15–20 minutes until firm.

Prepare the Filling

Dissolve the gelatin. In a large bowl, whisk the boiling water and lime Jello mix until the powder is completely dissolved.
Add the yogurt. Whisk in the Greek yogurt until fully combined and smooth.
Fold in the whipped topping. Gently fold in the Cool Whip until the mixture is light and fluffy. Avoid overmixing to keep the texture airy.

Assemble and Chill

Fill the crust. Pour the lime filling into the chilled graham cracker crust and smooth out the top.
Chill until set. Cover the pie with plastic wrap and refrigerate for at least 6 hours, or until the filling is completely set and firm to the touch.

graham cracker crust filled with a light green lime Jello mixture, chilled until set, and garnished with whipped cream and lime slices

Try some of our other No-Bake Pies like our No Bake Pumpkin Pie and our Chocolate Pudding Pie

Easy Lime Jello Pie Variations to Try

Want to switch things up? These simple swaps and additions let you customize your lime Jello pie for different flavors, occasions, or preferences:

Add fresh citrus flavor – Stir in a tablespoon of lime juice or fold in a bit of lime zest for a bright, tangy kick.
Try other Jello flavors – Swap lime for lemon, strawberry, cherry, or orange gelatin. Just pair with a complementary yogurt.
Make it like Key Lime Pie – Add 2–3 tablespoons of key lime juice and a teaspoon of zest to the filling. Use vanilla or key lime yogurt for more punch.
Create mini pies – Press the crust into cupcake liners in a muffin tin for personal-sized no-bake desserts. Great for parties or picnics!
Go tropical – Use pineapple or coconut yogurt and top with toasted coconut for a fun twist.
Make it lighter – Use sugar-free Jello and light whipped topping for a lower-sugar version.

How to Store Your Lime Jello Pie

Refrigerator – Store the pie in the fridge, covered with plastic wrap or in an airtight container, for up to 4 days.
Freezer – To freeze, wrap the pie in plastic wrap and then in foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving for the best texture.

A full lime Jello pie with a graham cracker crust and a slice missing, decorated with whipped cream and lime wedges around the edge.

Frequently Asked Questions

Can I use sugar free Jello?

Yes! Sugar-free Jello works well in this recipe. The texture may be slightly firmer, but it will still set and taste great.

What if I don’t have Greek Yogurt?

You can use plain sour cream, vanilla yogurt, or even key lime yogurt. Each option will give a slightly different flavor but still result in a creamy, tangy filling.

Why didn’t my pie set?

The most common reasons are not dissolving the gelatin fully or not chilling it long enough. Make sure the gelatin is completely dissolved in boiling water and that the pie chills for at least 6 hours.

Can I make this pie ahead of time?

Absolutely! This pie is perfect for making a day ahead. Just cover and chill in the fridge until ready to serve.

Can I freeze Jello Pie?

Yes. Wrap it tightly in plastic wrap and foil before freezing. It keeps for up to 2 months. Thaw overnight in the refrigerator before serving for the best texture.

More Easy No-Bake Desserts You’ll Love

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Author — Jennifer Fishkind

Serves —

No bake Lime Jello Pie is light, creamy, and refreshingly tangy. Perfect for summer parties, family gatherings, or an easy make-ahead treat!

Print Rate Pin Save

Prep Time 20

Chill time 6

Total Time 6 20

Ingredients

▢ 8 tablespoons unsalted butter
▢ 2½ cups (200 grams) graham cracker crumbs
▢ ¾ cup boiling water
▢ 3 ounces lime gelatin powder
▢ ½ cup plain Greek yogurt
▢ 8 ounces Cool Whip thawed

Instructions

Grease a 9 or 10-inch pie dish with shortening or butter. Set the dish aside.
Melt the butter in a small, microwave-safe bowl for 30-second increments until completely melted. Combine the graham cracker crumbs and melted butter in a small or medium bowl and stir until the crumbs are coated in butter and resemble wet sand.
8 tablespoons unsalted butter, 2½ cups (200 grams) graham cracker crumbs
Press the crumbs into the prepared pie dish firmly with the flat bottom of a glass or measuring cup. Freeze the crust for 15-20 minutes or until it has hardened.
While the crust is freezing, whisk the boiling water and gelatin powder together in a large bowl until the gelatin has dissolved completely. Whisk in the yogurt until combined, then add the thawed Cool Whip. Whisk it in carefully until everything is well combined.
¾ cup boiling water, 3 ounces lime gelatin powder, ½ cup plain Greek yogurt, 8 ounces Cool Whip
Carefully pour the lime pie filling into the frozen pie crust, cover with plastic wrap, and refrigerate for at least 6 hours or until the Jell-O filling has set.
Garnish with whipped cream or lime slices, and serve chilled.

Jenn’s Notes

Storage :

Refrigerator – Store the pie in the fridge, covered with plastic wrap or in an airtight container, for up to 4 days.
Freezer – To freeze, wrap the pie in plastic wrap and then in foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving for the best texture.

Tips :

Save time and buy a premade graham cracker pie crust.
Freezing the graham cracker crust for 15–20 minutes helps it firm up and hold its shape when you pour in the filling.
Be sure to thoroughly whisk in the yogurt and Cool Whip. This helps prevent the gelatin from separating and settling at the bottom as the pie chills.
A standard 9-inch pie dish may be too shallow for all the filling. To avoid overflow or a very tall pie, use a deep-dish pie pan or a store-bought deep graham cracker crust.
When incorporating the whipped topping, gently fold it in to keep the filling light and airy.