Lime Jello Pie

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

Prep Time20

Chill time6

Total Time6 20

Course: Dessert

Cuisine: American

Servings: slices, 1(10-inch) pie

Calories: 297kcal

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.

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.