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No-Bake Key Lime Pie is a slice of tropical heaven. This has a sweet, crunchy crust filled with a refreshing, creamy, and zesty lime filling that is perfect for the summer heat!
No-bake desserts are the perfect choice for summertime parties, BBQs, and family gatherings. Try these favorites like this No-Bake Chocolate Pie, this delicious No-Bake Strawberry Pie, and this yummy No-Bake Classic Cheesecake recipe!
Easy No-Bake Key Lime Pie Recipe
This pie is absolutely heavenly. The sweet, crunchy crust is the perfect beginning to this fabulous summer pie. It’s buttery and luscious but not too sweet. You will love how it! The creamy, tangy, tart filling will make your mouth water. This key lime pie is refreshing and ideal for summer. With only a few ingredients, you can whip it up in no time. It just needs time to chill.
Lime is such a great ingredient to work with. It adds freshness and flavor that is unique and delicious. Try it in drinks, with chicken and especially fish, for a flavor you will love. Having a no-bake dessert means less time for me in the kitchen and less heat. I do not have to worry about heating up the house for a dessert that is sure to impress. It is a no-fuss, easy, and quick dessert perfect for all your occasions.
Ingredients For The Best Key Lime Pie
Simple ingredients make this key lime pie easy to make! Start with the crust and build on it with this easy step-by-step recipe. All ingredient amounts are listed below in the recipe card.
Crust
- Graham Cracker Crumbs: Use a food processor to get fine crumbs.
- Sugar: Adds a bit of sweetness to the crust.
- Butter: Holds it all together and gives the crust a bit of a salty butter flavor. You will want to melt the butter first to bind it together.
Key Lime Filling
- Cream Cheese: Take the cream cheese out of the fridge early to come to room temperature.
- Heavy Whipping Cream: Not cool whip, but whipping cream.
- Sweetened Condensed Milk: Adds sweetness and helps the filling become creamy.
- Key Lime Juice: If you cannot find real key limes, you can buy real key lime juice at your local store.
- Zest from 2 limes: These limes do not have to be key limes.
Creamy Topping
- Heavy Whipping Cream: Again, not the whipped topping but the real stuff.
- Powdered sugar: Adds the sweetness.
- Lime Zest: This is optional, but I highly recommend it!
How to Make No-Bake Key Lime Pie
The hardest part of making this no-bake pie is having the patience to let this set up in the fridge! Key lime pie is one of our family favorites, and it is simple to make, which makes it perfect for any occasion.
- Make the Crust: Mix the graham crumbs, butter, and sugar together. Press into a 9-inch pie pan and use the bottom of a flat glass or a flat measuring cup to evenly press along the bottom and use your fingers to press evenly along the sides. Set in the fridge until the filling is ready.
- Beat: Whip the heavy whipping cream to stiff peaks and set aside.
- Combine: In another bowl, use the paddle attachment to beat the cream cheese until smooth. Add the sweetened condensed milk, lime juice, and zest and mix using the whisk attachment.
- Fold: Gently fold in the whipped cream.
- Refrigerate: Pour into chilled crust and set in the fridge for at least 3 hours or overnight.
- Topping with Cream: Whip the heavy whipping cream and powdered sugar together until medium-stiff peaks form. You can use a piping bag and star tip to pipe a design on top, or you can just spread it across with a spatula. Add fresh lime zest, if desired.
Tips and Variations for The Easiest Key Lime Pie
Creamy and light, zippy and refreshing, this dessert is going to become a favorite at your house. Key lime pie is one of the best desserts to make and is so easy to do!
- Graham Cracker Crust: If you need to save even more time, using a store-bought graham cracker crust works just as well!
- Twist on the Crust: Want to add a bit of a twist? Try using Nilla wafers or animal cookies for your crust. It adds a little bit extra.
- Limes: I’ll be honest. I don’t often find actual key limes in my store. When I can’t find them, then I use regular limes instead. I have also used bottled key lime juice with success. Whichever you prefer will all taste amazing!
- Zest: I highly recommend using lime zest. It adds color and extra flavor you will thank me for later. If you do not have a zester, use the finest holes of a cheese grater.
- Whipped Topping: Using your own whipped topping ensures you get the consistency you desire with the creaminess you crave. Be sure to whip it till the stiff peaks form, or it will quickly go soft. If you need to use Cool Whip in a pinch, it will work just fine.
How to Store Homemade Key Lime Pie
This fresh flavored key lime pie won’t last long, but leftovers are always bliss! No-bake makes it easier by placing the remaining slices of pie into the refrigerator. You can serve it cold and it will still have that zingy taste!
- Fridge: This pie needs to be kept cold. Store in the fridge for up to 3 days. The graham cracker crust will get soggy the longer it is stored. But the flavor will still pack a punch.
- Freeze: This is a great pie to freeze. It will keep for up to 3 months. Make it a few days or weeks in advance and freeze till needed. Thaw in the fridge overnight.
- Serve Partially Frozen: Serve the pie just when it’s almost all the way thawed. It makes a delicious summer treat that way and beats the heat.
More Pieces of Pie to Love
I love pie! It’s a staple at holidays and celebrations all year round. Savory or sweet, pie as a place at the table for just about any occasion. Here are some of my tried and true favorite pies to try next.
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No Bake Key Lime Pie
Ingredients
Crust
- 1 ½ cup graham cracker crumbs
- 3 tablespoons sugar
- 6 tablespoons unsalted butter, melted
Filling
- 8 ounces cream cheese, softened
- 1 cup heavy whipping cream
- 1 (14 ounce) can sweetened condensed milk
- ½ cup key lime juice
- zest from 2 limes
Topping
- 1 cup heavy whipping cream
- 3 tablespoosn powdered sugar
- Lime zest, optional
Instructions
Crust
- Mix together the graham crumbs, butter and sugar. Press into a 9 inch pie pan and use the bottom of a flat glass or a flat measuring cup to evenly press along the bottom and use your fingers to press evenly along the sides. Set in the fridge until the filling is ready.
Filling
- Whip cream to stiff peaks and set aside.
- Use the paddle attachment to beat the cream cheese until smooth in another bowl. Add sweetened condensed milk, lime juice, and lime zest and mix using the whisk attachment.
- Fold in the whipped cream.
- Pour into chilled crust and set in fridge for at least 3 hours, or overnight.
Topping
- Whip cream and powdered sugar together until medium stiff peaks form. You can use a piping bag and star tip to pipe a design on top, or just spread it across with a spatula. Add fresh lime zest, if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This site is so insanely over-populated with ads, it’s ridiculous. I understand monetization, but I shouldn’t have to fight my way through a Spartan phalanx of ads and unrelated popups, just to read a recipe! Terrible for mobile viewing!
Alyssa,
This sounds like an amazing recipe and I can’t wait to try it for an outside event this weekend. I would like to convert this recipe to mini tarts using a mini muffin pan. Have you ever tried that?
Thank you.
I have tried regular mini key lime pies, but never the no-bake version! I’m sure they would be delicious!
The best and easiest key
Lime pie with no baking I ever made.serve at your father’s day dinner
Thanks for the recipe
Hi there! Hoping to make this amazing looking pie for Mother’s Day this weekend. How many ounces is the can of sweetened condensed milk? Here in Canada the standard size seems to be 10 oz, but I’ve noticed in the US it is 14oz? Just wanted to be accurate when I made the pie 🙂 Thanks for your help! Cannot wait to try it 🙂
I used a 14 oz can. Let me know how it turns out for you, this is one of my favorite recipes!
Hi, the recipe in writing does not say to Bake the crust, but the video you show with the recipe states Bake, after the photo of the crust in pan.
The written recipe says to set the crust in the fridge until filling is ready.
Does the crust get baked or refrigerated?
Thanks
You just need to chill the crust in the refrigerator!
Instead of graham crackers, I use shortbread cookies. It is literally heaven in your mouth!!
YUM! What a great idea!
Does 1 cup whipped cream mean we take one cup of cream and whip it, or that we measure out one cup of whipped cream after whipping?
measure and pour 1 cup of whipped cream and then you will whip that.
I am thinking about adding 1/2 cup of sour cream to the filling and reducing the whip cream from 1 cup to 1/2 cup, what do you think?
I haven’t tried that before, let me know if it turns out!
Looks delish! Could I double recipe and prepare it in 9 x 13 pan?
I haven’t tried that before but it should work!
This pie was a huge hit with the whole family! For those who might be interested, I was able to easily adapt the recipe to vegan with sweetened condensed coconut milk, vegan cream cheese and vegan whipped topping (and a shortcut pre-made pie shell). The taste and texture were awesome. Thank you for the great recipe!
I really love this recipe! It was so simple, yet delicious. I love key lime pie, but it’s hard to find a recipe that satisfies me. Alyssa, I made this recipe for my mom, and she as well had never tasted such a smooth and delicate confection like this one! Not just is this recipe delicious, but the cut of this pie was so clean! I’ve recommended this recipe to a friend of mine, and she loved it. I hope to try more of your recipes in the future!
Hi! How long can the pie sit out? I’m planning to make smaller versions for a wedding and they would have to be able to sit out for several hours at room temp.
The pies would probably be okay for a few hours. After that, you may want to have them in the refrigerator. If you have someone over the food, they can keep a limited amount out on display for people to take and continue to refill as the night goes on.
Hello! Sorry for the dumb question but what is the difference between whipped cream and heavy whipping cream?
Is it heavy whipping cream that has been whipped?
Not a dumb question at all. The whipped cream is lighter compared to the heavy whipping cream. Heavy cream holds it shape more and is a thicker substance.
love that this is no bake and straightforward, key lime flavor is so unique and love it in a pie, loved your recent cornbread pancakes by way, came out perfectly, thank you!