Print

No Bake Key Lime Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This No Bake Key Lime Pie is a refreshing dessert featuring a creamy, tangy lime filling paired with a buttery graham cracker crust. It’s easy to make and requires no baking, making it perfect for warm days or gatherings.

Ingredients

  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • 1/3 cup unsalted butter, melted
  • 2 (8-ounce) packages cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • ½ cup fresh lime juice (about 45 limes)
  • 1 tablespoon lime zest
  • 1 ½ cups heavy whipping cream
  • ¼ cup powdered sugar

Instructions

  1. Start by preparing the crust. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until everything is well combined and the crumbs are evenly coated with butter.
  2. Press the crumb mixture into the bottom of a 9-inch pie dish, making sure to evenly cover the bottom and slightly up the sides. Use the back of a spoon to press the crumbs down firmly. Refrigerate the crust for about 15 minutes to set.
  3. In a separate bowl, beat the cream cheese until smooth and creamy using a hand mixer or stand mixer.
  4. Gradually add the sweetened condensed milk, lime juice, and lime zest, continuing to mix until everything is well combined and smooth.
  5. In another bowl, beat the heavy cream and powdered sugar together until stiff peaks form.
  6. Gently fold the whipped cream into the lime filling mixture until well combined, being careful not to deflate the whipped cream.
  7. Pour the lime filling into the prepared graham cracker crust and smooth the top with a spatula.
  8. Refrigerate the pie for at least 4 hours, or overnight, until the filling is fully set.
  9. Before serving, garnish with additional lime zest or whipped cream if desired.

Notes

  • If you prefer a lighter topping, you can use whipped topping instead of homemade whipped cream.
  • For a coconut twist, add toasted shredded coconut to the crust or sprinkle on top before serving.
  • This pie can also be made with lemon juice instead of lime for a lemon version.

Nutrition