Back to Top
  • Prep Time Icon
    Prep Time
  • Total Time Icon
    Total Time
  • Servings Icon



  1. Step 1
    Fold together pie filling and whipped topping. Spoon into the pie shell.

  2. Step 2
    Freeze at least 4 hours until firm.

  3. Step 3
    If desired, garnish with additional whipped topping and curls of lime rind.

What others are saying about this recipe

  1. Gretchen says:

    Please post more recipes using your key lime pie filling, or post in other recipes where you can substitute key lime pie filling rather than lemon pie filling and so on. There are so little recipes for key lime.

    1. Musselman's says:

      Most of our recipes will work with any flavor pie filling. We recommend substituting the Key Lime in the Italian Ice Lemon Tiramisu and the Fluffy Blueberry Cream Pie with Toasted Coconut.

  2. Judith Blake says:

    Please send any new recipes to me I love them much.
    Thank you.

  3. Sharlene Roseberry says:

    So good! Is a perfect blend of sweet and tart! Family Easter hit

  4. Patti GALLAGHER says:

    Love theKey lime so much. Would love more recipes

  5. Norma says:

    Can I add egg yolk to the ket lime or lemon pie filling to make the filling more stable? I find the consistancy of the lenon pie filling to not keep it’s shape when the pie is sliced.

    1. Musselman's says:

      We do not recommend adding eggs to the pie filling. The product is already cooked and the starch set. We do recommend letting a filled pie chill in the refrigerator for a few hours prior to slicing, especially in warmer weather.

Rate and Review