Are you looking for a spring or summertime dessert that’s easy to make, fresh and delicious? Look no further than this recipe for no bake key lime pie. This tart and creamy no bake key lime pie is super refreshing and the perfect way to end a meal on a warm day.
This no bake key lime pie is made with fresh limes, silky and sweetened condensed milk (does anyone know why condensed milk is SO GOOD?), cream cheese, sugar, and some other basic ingredients all folded together in a golden graham cracker crust.
Reasons you'll love this recipe
- EASY: Just like our other easy no bake recipes, such as our microwavable Rice Krispie squares and easy chocolate delight recipe, this no bake key lime pie recipe is quick to make and can be made ahead.
- TEXTURE: This key lime pie has a smooth and creamy filling in a crumbly golden graham cracker crust.
- FRESH: This recipe uses the juice and zest of fresh limes from your local grocery store! Like our lemon pound cake recipe, it's one of the best recipes to start the spring season and the perfect dessert to cool down with in the summer.
- GRAHAM CRACKER CRUMBS: Graham crackers are used in this recipe to make the crust. You can buy whole graham crackers and crush them yourself or buy the crumb version. Either way, you will need 1 and ½ cups.
- SUGAR: The sugar is added to sweeten the key lime pie. You will need 2 tablespoons for the filling and a ⅓ cup for the crust.
- BUTTER: The butter is what helps give the crust its structure. You will need ¼ cup of melted butter for the crust.
- CREAM CHEESE: The cream cheese gives the no bake key lime pie filling its structure. You will need two 8 oz packages of softened/room temperature cream cheese to make the feeling. Once the pie is assembled, it is stored in the fridge, and the cream cheese will firm up for the right texture.
- SWEETENED CONDENSED MILK: This stuff is SO good and will help sweeten the pie filling. Use 1 can (300 ml).
- LIMES: This recipe uses regular limes, NOT key limes (which are traditionally used). Key limes are quite small and often not accessible at the local grocery store, so that's why we’re using regular limes, but feel free to switch to key limes if you prefer. You will need ⅓ cup of lime juice and 2 teaspoons of lime zest. If you use key limes, you will need at least double what's included in this recipe (so grab some extra!).
- SALT: You should add ½ a teaspoon of salt to the pie filling to enhance the flavour.
- MIXING BOWLS: You will need two medium-sized bowls to make the crust and to make the pie filling.
- MICROPLANE or CHEESE GRATER: Two ways to zest a lime are by using a microplane or a cheese grater/box grater (the side with the small holes). There are many ways to learn how to zest a lime, and you can choose the best way for you!
- ELECTRIC MIXER/WHISK: To mix the wet ingredients, use an electric mixer and for the dry, you can use a whisk or even just a spoon.
- RUBBER SPATULA: For smoothing the pie filling.
- MEASURING SPOONS AND CUPS: For measuring and adding the ingredients.
- ROUND PIE DISH: Use a 9-inch round pie dish for the key lime pie.
- Mix: In a medium-sized bowl, combine the crust ingredients and use a fork to mix it until a wet sand-like texture is formed. Add this to your pie dish and use your hands to press the crust flat into the bottom and the sides of the dish.
- Chill: Set the crust in the freezer while you make the pie filling to help it firm up.
- Mix: Combine the pie filling ingredients in a medium-sized bowl and mix on high until smooth and creamy (a cottage cheese-like texture is normal when you first start mixing it, but don’t worry, just keep mixing and it will smooth out. *make sure the cream cheese is at room temperature to avoid any little clumps.
- Combine: Pour the filling into the chilled pie dish on top of the crust and smooth it over with a rubber spatula to even it out.
- Chill: Chill the pie in the fridge for 3-4 hours or overnight before serving.
- Serve: Decorate the pie with slices of lime and top it with whipped cream as desired.
- Grab extra limes! The size of limes varies at every grocery store, so grab some extra, just encase! Sometimes some are juicier and bigger, and other times they might be smaller or not as ripe.
- Look for softer limes. Softer limes mean they are riper and will have more juice to squeeze from them. Just make sure they still look bright and fresh! (You don’t want a rotten lime either). If you’re having issues with the limes you picked, check out the 6 ways to get the most out of your limes.
- Use a flat surface to level the crust. A great tip for levelling out your crust evenly is to use a flat surface, such as the bottom of a cup, to pack down the crust. Check out some more do’s and don’ts for making graham cracker crust if you’re interested in perfecting it!
- Microwave the cream cheese. If the cream cheese hasn’t reached room temperature yet, microwave it at 10-second intervals until you can easily press down on it with your index finger. Just don’t overheat to the point where its melts!
You should wait at least 3-4 hours to eat a no bake key lime pie because it needs time to set. It’s even better if you eat it the next day!
It will last in the fridge tightly covered in plastic wrap for 1 week.
Yes! This is actually very popular to do during the warmer months because people like to enjoy it nice and cool. You can freeze it tightly covered or in an airtight container for up to 2 months. Just be sure to thaw it on your counter for 15-20 minutes before serving.
This will happen if the cream cheese isn’t softened or at room temperature.