This No-Bake Key Lime Pie recipe is a refreshing and delicious dessert with a simple graham cracker crust that requires no baking. The creamy filling, made with cream cheese, sweetened condensed milk, and key lime juice, is velvety smooth and perfectly balances sweetness and citrus tang.
Chilled to perfection, it's a cool treat topped with optional whipped cream and lime zest, making it an effortless yet impressive easy no-bake dessert for any occasion.
This No-Bake Key Lime Pie is the perfect way to get that slice of zesty heaven without breaking a sweat in the kitchen.
The crust is a breeze – just mix graham cracker crumbs, sugar, and melted butter, press it into a pie pan, and pop it in the freezer while you whip up the filling. No oven needed!
The filling comes together in a flash, too, and then it’s into the fridge it goes for at least 4 hours – or better yet, overnight if you can resist the temptation.
To serve, I love piling on some extra whipped cream and a sprinkle of lime zest for that extra zing.
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Graham Cracker Crumbs: Form the base of the crust for a bit of crunch.
- Granulated Sugar: Sweetens the crust.
- Butter: Binds the crust together.
- Whipping Cream: Adds fluffiness to the filling.
- Powdered Sugar: Sweetens the whipped cream and helps it hold its form.
- Cream Cheese: Forms the creamy base of the filling.
- Sweetened Condensed Milk: Adds sweetness and richness to the filling.
- Key Lime Juice: Provides the tangy flavor to the filling.
How To Make No Bake Key Lime Pie
Start by making the crust—just mix graham cracker crumbs with some sugar and melted butter. I like to press it into the pie pan and pop it into the freezer while I prep the filling; this gives it that nice firmness.
Now, onto the filling: whip up some cream with powdered sugar until it's got those stiff peaks – that's your secret weapon for a light and airy pie.
In a large mixing bowl, combine cream cheese, sweetened condensed milk, and the key lime juice. Beat it until it's silky smooth. Gently fold in the whipped cream.
Get the crust out of the freezer and pour in that creamy filling. Smooth it out, and now the tough part – into the fridge it goes. I let it chill for at least 4 hours but overnight is even better.
When it's showtime, top it off with some extra whipped cream and maybe a touch of lime zest for that final flourish. And voilà! You've got yourself a cool, creamy key lime pie that's a slice of paradise.
- Add coconut. For a tropical vibe, mix shredded coconut into the graham cracker crust. It adds a subtle coconut flavor that pairs well with the key lime.
- Top with fruit. Top your pie with fresh berries like strawberries or raspberries. The fruity burst complements the citrusy notes of the key lime.
- Make individual pies. Instead of one large pie, make individual mini pies using a muffin tin. It's perfect for portion control and looks adorable for serving.
Storing, Freezing, and Make-Ahead
Make-Ahead: After making the No-Bake Key Lime Pie, cover it well or transfer it to a sealed container and store it in the refrigerator. You can prepare it up to 24 hours in advance. Avoid adding optional toppings like whipped cream or lime zest until just before serving to keep them fresh.
Store: In an airtight container, this no bake key lime pie will keep in the refrigerator for up to 4 days.
Freeze: If you need to store it for a longer period, the pie can be frozen; wrap it securely to prevent freezer burn. It will keep for up to 2 months. When ready to serve a frozen pie, thaw it in the refrigerator overnight for the best texture and flavor.
- Make sure your cream cheese is at room temperature. It blends into the filling way smoother. I usually take it out of the fridge about an hour before starting.
- For that dreamy whipped cream, chill your beaters and mixing bowl in the freezer for about 10 minutes before whipping. It speeds up the process and gives you those stiff peaks in no time.
- When you're folding in the whipped cream into the filling, be gentle. No need to rush; you want to keep things light and airy.
- Use good-quality key lime juice, and don’t try to cut corners with regular lime juice- it just isn’t the same!
Can I use pre-made graham cracker crust from the store?
Absolutely. It's a time-saver, but making your own adds a personal touch and you control the ingredients.
How do I know when the pie is set and ready to be served?
It's typically ready after at least 4 hours in the fridge, but overnight is best. The filling should be firm to the touch.
What's the difference between key lime juice and regular lime juice?
Key lime juice has a slightly sweeter and more intense flavor compared to regular lime juice. Both work, but key lime juice gives the pie its signature taste.
Here are a few more of our favorite no-bake dessert recipes.
My No Bake Key Lime Pie is a cool, creamy dessert with a buttery crust and a burst of tangy key lime flavor that will quickly become a new favorite, with no baking required!
No-Bake Key Lime Pie Recipe
- 1 cup graham cracker crumbs (about 7 graham cracker sheets)
- 3 Tablespoons granulated sugar
- 5 Tablespoons butter, melted
Key Lime Pie Filling Ingredients
- ¾ cup whipping cream
- ⅓ cup powdered sugar
- 16 ounces cream cheese, room temperature
- 12 ounce can sweetened condensed milk
- ½ cup key lime juice
- Finely crush graham crackers in a food processor or place them in a Ziploc bag and use a rolling pin to crush them.
- Stir graham cracker crumbs and sugar together, then add butter, and mix thoroughly.
- Firmly press into a 9-inch pie pan.
- Place the crust in the freezer to set up while you make the filling.
- To make the filling, whip cream with powdered sugar with an electric mixer until stiff peaks form.
- Place the cream cheese, sweetened condensed milk, and key lime juice in a large mixing bowl and beat until smooth.
- Fold in the whipped cream.
- Remove the crust from the freezer and pour the filling into the crust.
- Smooth the pie filling with a spatula.
- Refrigerate for at least 4 hours or overnight before serving.