Pour raw sweetened condensed milk in the pot and 4 other ingredients to get a sweet treat so delicious your family will be begging for more!

This 5-ingredient slow cooker key lime dessert leans into the magic of raw sweetened condensed milk slowly transforming into a silky, citrusy spoon dessert—somewhere between a soft pudding and a crustless key lime pie. Key lime flavors trace back to Florida, where condensed milk was a pantry staple before refrigeration was common, and that same combination of tart juice and sweet, shelf-stable milk still works beautifully today. Here, we simply pour the sweetened condensed milk straight into the slow cooker, add four more basic ingredients, and let gentle heat do the work while you go about your day.

Serve this key lime dessert chilled in small bowls or ramekins, topped with a generous cloud of whipped cream and a sprinkle of lime zest. It pairs nicely with crisp butter cookies or graham crackers for a bit of crunch on the side. For a more elegant finish, spoon it into stemmed glasses and garnish with thin lime slices. A cup of hot coffee, black tea, or a mildly sweet dessert wine balances the bright citrus and creamy sweetness.

Servings: 6

2 cans (14 ounces each) sweetened condensed milk

Lightly mist the inside of a 4- to 6-quart slow cooker crock with nonstick cooking spray to help with easy cleanup, then set the crock in the base.

Pour the sweetened condensed milk directly into the bottom of the slow cooker. It should pool in an even layer across the surface; use a silicone spatula to spread it gently if needed.

In a medium bowl, whisk together the key lime juice, lime zest, egg yolks, and vanilla extract until the mixture is smooth and well combined.

Slowly pour the lime and egg mixture into the slow cooker over the sweetened condensed milk, whisking gently right in the crock or stirring with a spatula until everything is evenly blended into a pale, creamy liquid.

Cover the slow cooker with its lid, placing a clean kitchen towel or several layers of paper towel underneath the lid if you like, to catch condensation and keep water droplets from falling back onto the surface of the dessert.

Cook on LOW for 2 1/2 to 3 hours, or until the edges are set, the center is mostly set with just a slight jiggle when you nudge the crock, and an instant-read thermometer inserted in the center registers at least 170°F.

Turn off the slow cooker, remove the lid, and let the dessert cool in the uncovered crock for about 30 minutes so steam can escape and the surface can firm up slightly.

Carefully transfer the crock to a cooling rack, cover loosely with plastic wrap or foil (avoid touching the surface), and refrigerate for at least 4 hours, or until thoroughly chilled and fully set. For the cleanest servings, chill overnight.

To serve, spoon the chilled key lime dessert into small bowls or ramekins, garnish with extra lime zest, and add whipped cream if desired. Store leftovers covered in the refrigerator for up to 3 days.

For a more classic key lime pie vibe, crush 1 to 1 1/2 cups of graham crackers with 3 tablespoons of melted butter and press the mixture into the bottom of the slow cooker before pouring in the sweetened condensed milk; the crust will firm as it chills. If you prefer a brighter citrus punch, increase the lime juice to 2/3 cup and taste the base mixture before cooking, keeping in mind that flavors will mellow slightly once chilled. To reduce richness, substitute one can of sweetened condensed milk with a 12-ounce can of evaporated milk, then add 2 extra tablespoons of sugar to maintain sweetness. For a lighter texture, fold in 1 cup of softly whipped cream after the cooked mixture has fully chilled and been whisked until smooth, then chill again to reset. You can also experiment with other citrus: swap half the lime juice for lemon or orange juice for a softer, less tart profile, always keeping the total juice amount the same so the custard sets properly. If your slow cooker runs hot, check the dessert at the 2-hour mark and switch to the WARM setting once it’s just set to avoid curdling. Finally, for individual portions, divide the raw mixture among heat-safe ramekins, set them in the slow cooker with 1/2 inch of hot water around them, and cook on LOW, turning the lid slightly askew for the last 30 minutes to prevent excess moisture.