No-Bake Key Lime Pie Recipe
Bright, creamy, and perfectly tangy, this no-bake key lime pie delivers classic flavor without turning on the oven. It’s made with real lime juice, a smooth cream cheese filling, and a buttery graham cracker crust that sets beautifully in the fridge. Whether you need a quick summer dessert or a make-ahead treat for guests, this recipe gives you reliable results with simple steps and everyday ingredients.
Ingredients List
For the Crust
- Graham cracker crumbs — 2 cups (about 240 g)
- Granulated sugar — 2 tablespoons
- Unsalted butter, melted — ½ cup (113 g)
For the Filling
- Cream cheese, full-fat, softened — 8 oz (225 g)
- Sweetened condensed milk — 1 can (14 oz / 397 g)
- Fresh key lime juice (or regular lime juice) — ½ cup (120 ml)
- Lime zest — 1 tablespoon
- Vanilla extract — 1 teaspoon
- Heavy whipping cream, cold — 1 cup (240 ml)
- Powdered sugar — 2 tablespoons
For Topping (Optional)
- Whipped cream
- Lime slices or extra zest
Step-by-Step Instructions
- Prepare the crust.
In a bowl, mix graham cracker crumbs and sugar. Pour in melted butter and stir until the texture looks like wet sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish. Use the bottom of a glass to pack it tightly. Refrigerate for at least 20 minutes to set. - Whip the cream.
In a cold bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form. Set aside in the fridge while you prepare the filling base. - Mix the cream cheese.
In a large bowl, beat softened cream cheese until completely smooth and lump-free. This step is important for a silky texture. - Add condensed milk and flavorings.
Pour in the sweetened condensed milk, lime juice, lime zest, and vanilla extract. Beat until fully combined and creamy. The mixture should thicken slightly from the lime juice. - Fold in whipped cream.
Gently fold the whipped cream into the lime mixture using a spatula. Use slow, wide motions to keep the filling light and airy. - Fill the crust.
Spoon the filling into the chilled crust and smooth the top with an offset spatula or the back of a spoon. - Chill until set.
Cover loosely and refrigerate for at least 4 hours, or overnight for best slicing. The pie should feel firm when lightly pressed in the center. - Add toppings and slice.
Just before serving, add whipped cream and lime garnish if using. Slice with a clean, sharp knife for neat pieces.
How to Serve
Serve this pie well chilled for the best texture and flavor. It pairs nicely with fresh berries, light cookies, or simple vanilla wafers on the side. For clean slices, wipe your knife between cuts. If serving outdoors or in warm weather, keep the pie refrigerated until the last moment, as the filling softens quickly at room temperature.
Storage Instructions
Store the pie covered in the refrigerator for up to 4 days. Use plastic wrap or an airtight container to prevent the filling from absorbing fridge odors. For longer storage, freeze the pie without toppings for up to 1 month. Thaw overnight in the refrigerator before serving. Do not refreeze once thawed, as the texture may become watery.
Helpful Tips
Use freshly squeezed lime juice for the brightest flavor, even if you are not using true key limes. Bottled juice tends to taste flat and overly sharp. Make sure the cream cheese is fully softened before mixing, or small lumps may remain in the filling. When folding in whipped cream, avoid stirring quickly, as that can deflate the mixture and make the pie dense instead of light and creamy.
Variations
For a coconut twist, replace half of the heavy cream with canned coconut cream and add a little toasted coconut on top. If you want a firmer, cheesecake-style texture, mix in 1 teaspoon of unflavored gelatin bloomed in warm water before folding in the whipped cream. You can also swap the graham cracker crust for a vanilla wafer or digestive biscuit crust for a slightly different flavor profile.
Nutrition Facts (Per Slice, Based on 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Total Fat | 26 g |
| Saturated Fat | 15 g |
| Cholesterol | 75 mg |
| Sodium | 240 mg |
| Total Carbohydrates | 42 g |
| Sugars | 32 g |
| Protein | 6 g |
Values are estimates and may vary by ingredients used.
FAQs
Can I use regular limes instead of key limes?
Yes. Regular Persian limes work very well and are easier to find. The flavor will still be bright and balanced.
Why did my pie not set properly?
This usually happens if the whipped cream was too soft or the pie did not chill long enough. Make sure the cream reaches stiff peaks and allow at least four hours of chilling.
Can I make this pie ahead of time?
Yes, this pie is perfect for making a day in advance. In fact, the flavor improves after resting overnight in the refrigerator.
Is this recipe safe without baking?
Yes. The filling sets from the acid in the lime juice reacting with the condensed milk and cream cheese, which is a classic no-bake method.
Conclusion
If you’re looking for a dessert that feels fresh, rich, and effortless, this no-bake key lime pie checks all the boxes. It’s simple to prepare, holds beautifully in the fridge, and delivers that signature creamy-tangy balance every time. Try it for your next gathering or weekend treat, and if you enjoy it, save the recipe and make it part of your regular dessert rotation.
