This Easy No Bake Key Lime Pie recipe features three delectable layers for a simple dessert that has all the flavor of your favorite pie with way less work. It starts with a buttery graham cracker crust. Then, we add a creamy, sweet, and tart key lime filling and finish with fluffy key lime-infused whipped cream. You’ll never go back to baked versions again!
The Best No Bake Key Lime Pie You’ll Ever Make
Sweet, tart, and citrusy, key lime pie is one of my favorite desserts of all time. It’s perfect for summer, but if I’m being honest, I make it all year long. After all, what better way to brighten up dreary winter days than with a slice of vibrant pie?
However, I don’t often prepare your classic baked varieties. I make my infamous easy no bake key lime pie recipe instead. It has all the taste and texture you know and love but is way less finicky and perfect for preparing in advance.
With my failproof method and tried and tested tips and tricks, it will turn out perfect every time. Just be warned that it never lasts long!
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Recipe Ingredients
Crust
Honey Graham Cracker Cookies: These form the base of the crust. If preferred, you can find pre-made graham cracker crumbs in the baking aisle of your local grocery store, but I much prefer the sweet flavor of homemade varieties.
Unsalted Butter: This adds richness and moisture, combining the crust and helping it bake up nice and golden brown.
Sugar: This tones down some of the savoriness, creating a subtly sweet taste for a cohesive flavor throughout every layer.
Filling
Key Limes: We’re using both the zest and the juice for a classic key lime taste that’s bold and citrusy with slightly bitter undertones.
Cream Cheese: This forms the base of the filling, creating the creamy consistency and tangy flavor we love. Make sure to use full-fat brick-style cream cheese, not cream cheese from a tub!
Sweetened Condensed Milk: This contributes to the smooth, creamy consistency and adds extra sweetness to balance some of the tang of the limes.
Vanilla Bean Paste: This adds a rich, aromatic vanilla flavor that elevates the filling. Vanilla bean paste, with its tiny flecks of vanilla seeds, gives the pie a more natural and authentic vanilla flavor compared to extract, adding depth and a touch of luxury to the taste.
Key Lime Whipped Cream
Key Limes: Again, we’re using both key lime zest and key lime juice for the best taste.
Vanilla Bean Paste: Adds sweet vanilla flavor for a cohesive flavor in every bite.
Heavy Cream: Forms the base of the whip cream. Make sure it’s cold, or it won’t whip up properly!
Powdered Sugar: Adds sweetness, balancing some of the tart flavor of the limes. Don’t substitute granulated sugar, or your whipped cream will be grainy!
How to Make This Easy No Bake Key Lime Pie Recipe
Create the Crust
Step 1. Preheat the oven to 350F. Then, place the graham crackers in a food processor or blender, and grind them into fine crumbs. Alternatively, you can put your cookies in a gallon-size plastic bag, and crush the crackers with a rolling pin.
Step 2. Next, place your graham cracker crumbs in a medium bowl. Add your sugar and butter, and mix until well combined. Be sure any large chunks are crushed!
Step 3. Pour your cookie mixture evenly into a 9 or 10-inch springform pan. Then, press the crumbs down along the bottom and side of the pan to form the crust. (I typically try not to put the crumbs beyond the halfway point of the sides!) Be sure to pat the mixture evenly. Or, use the back of a measuring cup or spoon to pat the crumbs.
Step 4. Bake for 10 minutes or until the crust is lightly golden, being careful not to burn. Then, set the crust aside while you prepare the filling.
Make the Pie Filling
Step 5. Place the cream cheese in a mixing bowl, and use an electric mixer to blend until smooth and creamy. Then, add the condensed milk, key lime juice, key lime zest, and vanilla bean paste to the bowl. Blend again until the mixture is fluffy and the ingredients are fully incorporated and smooth.
Step 6. Next, pour the cream cheese mixture into the cooled graham cracker crust, smoothing the top with a spatula. Then, refrigerate the pie for at least 4 hours or ideally overnight to allow the filling plenty of time to set.
Create the Key Lime Whip Cream
Step 7. When you are ready to serve, make the lime whipped cream topping. First, whip the heavy cream, key lime juice, key lime zest, and powdered sugar with a hand mixer or stand mixer on medium-high speed until medium peaks form. This takes about 1-2 minutes! Be sure to scrape the sides halfway through to incorporate all the ingredients evenly. Pro tip. Place the mixing bowl in the fridge for 15-30 minutes (or longer) prior to whipping your cream. This makes it easier to whip!
Step 8. Top your pie (or individual slices of pie) with the whip cream topping before serving. Add additional lime zest, and enjoy!
Tips & Tricks
- Use room temperature ingredients to prevent overmixing.
- If you can’t find key limes, regular limes will work just fine.
- Allow plenty of time for the pie to chill. It’s best to let your pie sit overnight to ensure it has set; however, 4 hours should be fine.
- This pie is tart. So, if you aren’t fond of tart desserts, adjust the amount of lime juice in the pie to your taste.
Frequently Asked Questions
What is the difference between regular limes and key limes?
Also known as Mexican limes or West Indies limes, key limes are smaller and more acidic than regular limes and have a more intense flavor that’s slightly sweet with a hint of bitterness.
How long does no bake key lime pie last?
Keep any leftovers covered in the refrigerator for up to 2-3 days. Store the whipped cream in an airtight container for 5-7 days in the fridge. Whip it quickly before serving if it deflates a bit.
Can I freeze this recipe?
Yes, you can freeze this pie for up to 2-3 months. First, let it set in the fridge. Then, wrap it tightly with plastic wrap followed by aluminum foil, and freeze without the whipped cream. To serve, thaw the pie in the fridge overnight, whip up the topping, and enjoy!
More Delicious Dessert Recipes
- Key Lime Cheesecake
- The Best Carrot Cake Recipe with Cream Cheese Frosting
- Oreo Cheesecake Recipe
- Easy Banana Cake with Cream Cheese Frosting
- Brown Butter Sweet Potato Cheesecake Recipe
- Homemade Salted Caramel Cheesecake
- Easy Mini Cheesecake Recipe
I hope you love my No Bake Key Lime Pie Recipe! It’s sweet, tart, and simple to prepare. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Easy No Bake Key Lime Pie
Ingredients
Crust
- 1 1/2 cups honey graham crackers about long, full 12 cookies
- 6 tbsp unsalted butter melted
- 1/4 cup sugar
No-Bake Key Lime Pie
- 1 tbsp Key lime zest packed
- 3/4 c Key lime juice about 14-18 key limes
- 8 oz cream cheese full fat block, room temperature
- 1 can 14 oz sweeten condensed milk
- 1 tsp vanilla bean paste
Key Lime Whip Cream
- 2 tsp Key lime juice
- 1 tsp Key lime zest packed
- 1 tsp vanilla bean paste
- 1 cup heavy cream cold
- 1/4 powdered sugar
Instructions
Make your Crust
- Preheat the oven to 350F.
- Place the graham crackers in a food processor or blender and grind them until fine. Alternatively, you can put your cookies in a gallon-size plastic bag and crush the crackers with a rolling pin until fine.
- Place your graham cracker crumbs in a medium bowl. Add your sugar and butter. Mix until well combined. Be sure any large chunks are crushed.
- Pour your cookie mixture evenly into a 9 or 10-inch springform pan. Press the crumbs down along the bottom and side of the pan to form the crust (I typically try not to put the crumbs beyond the halfway point). Be sure to pat the crumbs evenly. Alternatively, you can use the back of a measuring cup or spoon to pat the crumbs and form the crust.
- Bake the crust for 10 minutes. Then, set aside to cool.
Make Pie
- Place the cream cheese in a mixing bowl and use an electric mixer to blend until smooth and creamy. Then, add the sweetened condensed milk, Key lime juice, Key lime zest and vanilla bean paste to the bowl. Blend again until fully incorporated and the mixture is smooth.
- Next, pour the cream cheese mixture into the cooled graham cracker pie crust, smoothing the top with a spatula. Then, refrigerate the pie for at least 4 hours or overnight to allow the filling to set.
Make Whip Cream
- When you are ready to serve the pie, make the whip cream topping. First, with a handheld or stand mixer, whip the heavy whipping cream, Key lime juice, Key lime zest, and powdered sugar, medium-high speed until medium peaks form, about 1-2 minutes. Be sure to scrape the sides halfway through. Pro tip. place the mixing bowl in the fridge for 15-30 minutes (or longer) prior to whipping your cream.
- Top your pie (or individual slices of pie) with the whip cream topping before serving. Top with additional lime zest and enjoy!
Notes
- Use room temperature ingredients.
- If you can’t find key limes, regular limes will work just fine.
- It’s best to let your pie sit overnight to ensure it has set; however, 4 hours should be fine.
- This pie is tart; so, if you aren’t fond of tart desserts, adjust the amount of lime juice in the pie to your taste.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Jess Gaertner
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