Recipe for No Bake Key Lime Pie

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!

I love making this during the summer because everyone loves how citrusy and refreshing it is. It's one of my favorite go-to dessert recipes in summer because I don't have to turn on the oven to bake anything, it's easy to make, and it's nice and cold on a hot day.

If you love fresh and fruity pies, then you've got to try this easy peach pie and strawberry pie with graham cracker crust too! Are you looking for some other no-bake versions? I've got you covered with this no bake banana cream pie and rich no bake peanut butter pie!

This recipe is made with fresh limes, silky and sweetened condensed milk, cream cheese, sugar, and some other basic ingredients, all folded together in a golden graham cracker crust. 

That's right, simple basic ingredients you probably already have in your kitchen because the only recipes on Cup of Flour are made with basic ingredients to make cooking and baking approachable and fun in the kitchen! Learn more about Cup of Flour on the About page!

Reasons you'll love this recipe

• EASY: Just like our other easy no bake recipes, like this easy chocolate delight recipe, this recipe is quick to make and can be made ahead. 
• TEXTURE: It has a smooth and creamy filling in a crumbly golden graham cracker crust.
• FRESH: It uses the juice and zest of fresh limes from your local grocery store and is one of the best desserts to start the spring season and the perfect dessert to cool down with in the summer.

Ingredients

• 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 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 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.

Instructions

Crust:

1. 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. 
2. Chill: Set the crust in the freezer while you make the pie filling to help it firm up.

Pie Filling:

1. 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.
2. 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. 
3. Chill: Chill the pie in the fridge for 3-4 hours or overnight before serving.
4. Serve: Decorate the pie with slices of lime and top it with whipped cream as desired. 

Kitchen Tools

• 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 pie.

Recipe Tips

• 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!

Recipe FAQs

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