No Bake Key Lime Pie is a tangy, slightly tart creamy filling on top of a buttery graham cracker crust, garnished with slices of key limes and whipped cream. There is no need to turn on the oven to enjoy all the flavors of a baked Key Lime Pie, which you may want to make, too! And, this easy key lime pie recipe is SO easy to make! I also have more delicious no-bake desserts you will want to check out!
Ingredients & Substitutions
Crust: When mixing the graham cracker crumbs with melted butter, ensure that each crumb is coated. This is what holds that delicious crust together! A store-bought crust will also work.
Graham Cracker Crumbs
Pre-Crushed vs Crushing Yourself
The quality of store-bought graham cracker crumbs has changed in the last few years and they seem to be less flavorful and have a different texture. When possible, I recommend the full sheets of honey-flavored graham crackers and crushing them yourself or utilizing a food processor.
Cream Cheese: Before making the filling, the cream cheese should be at room temperature. This helps the filling be nice and creamy with no lumps. To soften, a block of cream cheese will take 30 minutes to an hour at room temperature. To quicken up the softening, cut it into smaller pieces. If you’re short on time, you can use a microwave to soften cream cheese. Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave it on low power in 15-20-second intervals until it reaches the desired softness. Be careful not to overheat it, as cream cheese can quickly become too runny or even melt.
Sweetened Condensed Milk: Sweetened condensed milk adds sweetness to the filling, helping to offset some of the tartness from the key limes. Check the cans carefully so you don’t accidentally grab evaporated milk (which you should not use)!
Key Limes: You will need 1/2 cup of key lime juice, which will be quite a few key limes (depending on the size). They can be pretty small, so I needed 13 for half a cup of juice. Have a couple extra on hand for garnish, too! If you can’t find key limes, you could use bottled key lime juice.
Whipped Cream: Don’t forget to top the pie with some whipped cream, homemade or store-bought.
What Is The Difference Between Key Limes and Regular Limes?
Key limes are smaller, yellower, and more fragrant than regular limes (Persian limes). They have more seeds and taste tart and tangy, while regular limes are sweeter. Key limes are often used in desserts like this pie, while regular limes are often used in drinks and savory dishes.
Can I Use Regular Limes In This Pie?
Yes, if you can’t find key limes for this no-bake key lime pie, you could use freshly squeezed lime juice. It will give the pie a different flavor, but it will still be creamy and delicious!
How To Store No Bake Key Lime Pie
Store no-bake key lime pie in the refrigerator, covered, for up to 2-3 days. For longer storage, freeze the pie.
How to Freeze Easy No-Bake Key Lime Pie
To freeze, first, let the pie set fully in the refrigerator. Once chilled and set, wrap the baking dish tightly with plastic wrap or aluminum foil. Label and date the packaging; the pie will last up to 2-3 months. When ready to enjoy, transfer the pie from the freezer to the refrigerator, letting it thaw overnight. Once thawed, you can add the whipped topping and garnishes before serving.
No Bake Key Lime Pie
Ingredients
Crust
- 1 ½ cups (126 g) graham cracker crumbs, about 10-12 crushed graham cracker sheets
- ½ cup (1 stick / 113 g) unsalted butter, melted
Filling
- 8 ounces cream cheese, room temperature
- 1 can (14 ounces) sweetened condensed milk
- ½ cup (121 g) key lime juice, about 12 key limes
- fresh key lime slices, for garnish
- whipped cream, for garnish
Instructions
Crust
- To a small bowl, add graham cracker crumbs and melted butter. Mix, ensuring that every crumb is coated with butter.
- Evenly press the crumbs into the bottom and up the sides of a 9-inch pie pan.
Filling
- To the bowl of a stand mixer fitted with the paddle attachment, add cream cheese. Mix until smooth and creamy.
- Add the sweetened condensed milk and key lime juice. Mix until combined.
- Pour the filling over the graham cracker crust. Refrigerate until set, about 1 hour, up to overnight.
- Garnish with key lime slices and whipped cream.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
I can't believe this is only 5 ingredients! This is such a quick and easy pie and completely delicious! Tangy and sweet from the key limes, you get a flavor-packed bite every time!
Elizabeth
This is so creamy and delicious, wow! I didn't even know I was a fan of key lime desserts, but I loved the tartness in this. And, it's so simple, even I could make it!
Bella
So easy and a delicious no-bake pie! There's a lovely burst of flavor from the lime.
Rachael
So quick to make, just three ingredients in the filling with great lime flavor.
Annabelle
This is a really easy way of making key lime pie, and it's still super tasty! The lime flavor really shines through.
Selena
This was super light and creamy and refreshing! I loved how quick it was to make as well. I would definitely make it again.
Can I use cool whip instead of cream cheese in the Key lime pie
It won’t set up with only cool whip in the recipe
really really good! I served this to my neighbor last night who used to live in florida and she asked me for the recipe! I told her all about you
Thank You for the recipe it seems easier than others. Keep up the great work.
I have been making this pie for years! It is wonderful.
Can I use dairy free cream cheese for lactose intolerance reasons?
I haven’t tested this recipe with that substitution.