Sweet and delightfully tangy, this No Bake Key Lime Pie recipe makes the perfect summer dessert. Featuring a delicious graham cracker crust, filled with a light and fluffy crust filling, this pie is dessert perfection!
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Easy Key Lime Pie Recipe
This no bake key lime pie recipe is the perfect solution for those hot summer days when you want to satisfy your sweet tooth without turning on the oven. With its velvety smooth and creamy filling, zesty lime flavor, and crunchy graham cracker crust, it’s like a little slice of heaven on your plate.
Not only is it delicious and a guaranteed big hit with all of your family and friends, but it is also incredibly simple to make. Whether you’re hosting a summer pool party or a backyard BBQ or just simply craving a cool and refreshing sweet treat, this amazing key lime pie will not disappoint.
If you love lime flavored recipes, check out this Lime Poke Cake and this delicious Honey Lime Rainbow Fruit Salad.
Why We Love This Recipe
- Easy recipe: This is such an easy dessert to make, using just a few basic ingredients.
- Refreshing lime flavor: This pie is light and fluffy with the perfect amount of zesty key lime flavor.
- No bake version: This is the perfect dessert on a hot summer day when turning on the oven is not an option.
- Crowd pleaser: Kids and adults alike will love the contrast between the buttery crust and the zesty filling.
Ingredients
For the Homemade Graham Cracker Crust:
- Graham cracker crumbs
- Unsalted butter, melted
- Granulated sugar
- Salt (optional to balance out sweetness)
For the Key Lime Pie Filling:
- Full fat cream cheese, softened to room temperature
- Sweetened condensed milk
- Lime juice
- Fresh key lime zest
- Whipped topping, thawed (like Cool Whip) or make your own stabilized whipped cream
For the Topping:
- Whipped cream
- Lime zest
Equipment Needed
- Food processor
- Hand mixer
- 10-inch pie plate
- Measuring cups and spoon
- Rubber spatula
How to Make This No Bake Key Lime Pie Recipe
Step One: Make the Crust
- Spray a 10-inch pie plate with cooking spray and set aside. Add the graham crackers to the food processor or high speed blender and pulse until you get fine crumbs.
- Pour the crumbs into a small mixing bowl, and then add the sugar and salt. Stir in the melted butter and mix well.
- Press the graham cracker mixture firmly into the bottom of the prepared pie pan. Place the homemade crust in the freezer for at least 10 minutes to set while making the filling.
Step Two: Make the Pie Filling
- In a large mixing bowl, using an electric mixer on medium-high speed, beat the cream cheese until smooth and creamy.
- Pour in the sweetened condensed milk, lime juice, and zest and beat until well combined.
- With a rubber spatula, fold in the thawed Cool Whip or homemade whipped topping.
Step Three: Add the Filling to the Crust and Chill
- Remove the pie crust from the freezer, and then pour the filling into the prepared crust in an even layer. Go back and forth, lightly pressing down to remove any air pockets.
- Place the pie in the refrigerator and chill for at least 4 hours, or overnight. This will allow the filling to set and hold its shape when cut.
Step Four: Garnish and Serve
- When ready to serve, pipe the whipped cream around the top edges of the pie. Next, garnish the top of the pie with fresh lime slices and freshly grated lime zest. Slice and serve. Enjoy!
Variations and Add-ins
- Cookies: You can opt for another cookie such as Golden Oreos, Nilla Wafers, shortbread cookies, or gingersnap cookies. You can also use a store-bought crust.
- Whipped topping: Instead of cool whip, you can make homemade whipped cream in a clean, large bowl. You can use heavy cream and a little sweetener, beaten until you have stiff peaks. Or you can use this stabilized whipped cream recipe.
- Lime juice: You can use fresh key lime juice, or if you can find it, you can use bottled key lime juice.
- Nutty crunch: Almond slivers mixed into the crust mixture give it extra crunchy goodness.
- Coconut: Mix toasted coconut into the pie filling. It gives it even more of a tropical vibe.
How Long Does Key Lime Pie Last?
Key Lime Pie can typically last in the fridge for about 3 to 4 days when tightly wrapped with plastic wrap or kept in a pie keeper.
How to Freeze Key Lime Pie
- Allow the Key Lime Pie to cool completely at room temperature.
- Wrap the whole pie in the plate in several layers of plastic wrap. Then add another layer of aluminum foil.
- Write the date you prepared the pie on the wrapper.
- Place the wrapped pie or slices in the freezer for up to a couple of months.
- When you’re ready to thaw it, remove it from the freezer and let it thaw in the refrigerator overnight.
Key Limes vs. Regular Limes
While they may look similar, these two types of lime do have differences. Key limes are smaller in size and have a tart taste. They are most often used to make desserts like key lime curd and key lime pie.
Regular limes, or Persian limes, are the ones you see at your local grocery store. They are larger and are often used in savory dishes and refreshing cocktails.
Can I Use Regular Lime Juice?
Key lime juice works best, but if you can’t find key limes, you can use regular lime juice. Keep in mind that regular limes have a less acidic taste than key limes, so the pie may not be as tart.
Can I Bake the Crust?
If you want to bake the crust for a deeper flavor, you can. You’ll bake it for 7–10 minutes at 350 F and then allow it to cool completely before adding the filling.
More No Bake Dessert Recipes
No Bake Key Lime Pie
Equipment
- food processor
- Electric mixer
- 10 inch pie plate
Ingredients
Crust:
- 1 ¾ cups graham cracker crumbs about 2 sleeves
- ½ cup unsalted butter melted, 1 stick
- 2 Tablespoons granulated sugar
- ¼ teaspoon salt (optional)
Filling:
- 24 ounces cream cheese 3 blocks, softened to room temperature
- 14 ounces sweetened condensed milk 1 can
- ¾ cup lime juice
- 1 Tablespoon fresh lime zest
- 8 ounces whipped topping thawed, 1 tub
Toppings:
- whipped cream
- lime zest
Instructions
- Spray a 10-inch pie plate with cooking spray and set aside. Add the graham crackers into the food processor or high speed blender and pulse until you get fine crumbs.
- Transfer the crumbs into a small mixing bowl and then combine with the sugar and salt.
- Add the melted butter and mix until well combined.
- Press the crumb mixture firmly into the bottom of the prepared pie pan. Place the crust into the freezer for at least 10 minutes to set while making the filling.
- In a large mixing bowl using a hand mixer on medium high speed, beat the cream cheese until smooth and creamy.
- Add the sweetened condensed milk, lime juice, and zest and beat until well combined.
- With a rubber spatula, fold in the thawed whipped topping.
- Remove the pie crust from the freezer and then pour the filling into the prepared crust.
- Spread evenly with an icing spatula. Go back and forth, lightly pressing down to remove any air pockets.
- Place the pie into the refrigerator and chill for at least 4 hours, or overnight. This will allow the filling to set and hold its shape when cutting. It will also give the flavors time to blend together.
- When ready to serve, pipe with whipped cream and garnish with fresh lime slices and fresh grated lime zest. Slice and Serve.
Nutrition
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