Marry This No-Bake Key Lime Pie Recipe is a creamy and refreshing recipe, which is made with a graham cracker crust and real Key lime juice. It’s the perfect no-bake dessert, ready in about 25 minutes, plus chilling time.
Jump to RecipeNo-Bake Key Lime Pie Recipe Ingredients
For the Crust:
- 12 graham cracker sheets
- 1/3 cup brown sugar
- 6 Tbsp. melted butter
For the Filling:
- 3/4 cup heavy cream
- 1 (14-oz.) can sweetened condensed milk
- 12 oz. cream cheese, at room temperature
- 2 tsp. freshly grated lime zest (from 1 lime)
- 1/2 cup key lime juice
- Whipped cream and lime zest, for serving
How To Make No-Bake Key Lime Pie Recipe
- Make the crust: In a food processor, pulse the graham crackers and brown sugar until they form fine crumbs. With the processor running, slowly pour in the melted butter until the mixture is the texture of coarse sand.
- Form and chill the crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to pack it tightly. Place the crust in the freezer for at least 20 minutes to firm up.
- Whip the cream: In the bowl of a stand mixer (or using a hand mixer), whip the heavy cream to stiff peaks. Transfer it to another bowl and set aside.
- Make the filling base: In the same mixer bowl, beat the room temperature cream cheese and sweetened condensed milk on medium-high speed until smooth, about 2 minutes. Add the lime zest.
- Combine the filling: Turn the mixer to low speed and slowly add the key lime juice. Increase the speed to medium and mix until well combined. Gently fold in the whipped cream.
- Fill and chill the pie: Transfer the filling to the chilled pie crust and smooth the top. Refrigerate for at least 12 hours, or overnight, until the pie is completely firm. Serve topped with additional whipped cream and lime zest.
Recipe Tips
- How to get a non-soggy crust? Freezing the crust for at least 20 minutes is the most important step. It helps the butter firm up and creates a solid barrier that prevents the creamy filling from making the bottom soft.
- Can I use regular lime juice instead of Key lime juice? Yes, you can use regular (Persian) lime juice if you can’t find Key limes. The flavor will be slightly less tart and aromatic, but still delicious. Bottled Key lime juice is also a great, convenient option.
- How do I get a perfectly smooth filling? The secret is to use room temperature cream cheese. This allows it to beat into a smooth, lump-free base without any graininess before you add the other ingredients.
- Can I make this pie ahead of time? Absolutely! This is the perfect make-ahead dessert. It needs at least 12 hours to set properly, so making it the day before you plan to serve it is ideal.
What To Serve With Key Lime Pie
This is a classic dessert that is perfect on its own, but it’s traditionally served with a simple topping.
- A generous dollop of sweetened whipped cream
- A sprinkle of fresh lime zest
- Toasted coconut flakes
How To Store Key Lime Pie
- Refrigerate: This pie must be stored in the refrigerator because of the cream cheese filling. Cover it loosely with plastic wrap, and it will keep for up to 4 days.
- Freeze: You can freeze this pie for up to 3 months. Wrap it well in plastic wrap and then foil. Let it thaw in the refrigerator for several hours before slicing.
Key Lime Pie Nutrition Facts
- Calories: 480 kcal
- Carbohydrates: 45g
- Protein: 7g
- Fat: 32g
- Saturated Fat: 19g
- Sodium: 350mg
- Fiber: 1g
- Sugar: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The filling needs adequate time to firm up. The combination of the acidic lime juice reacting with the dairy and the long, cold chilling time is what sets the pie. Ensure it chills for at least 12 hours.
Key limes are smaller, more spherical, and have a thinner, yellowish rind compared to the larger, oval, green Persian limes. They are also more acidic, aromatic, and have a more intense flavor.
Yes, to save time you can use a pre-made 9-inch graham cracker crust. There’s no need to freeze it first.
Try More Recipes:
- Leftover Turkey Shepherd’s Pie Recipe
- Freezer-Friendly Shepherd’s Pie Recipe
- Leftover Turkey Pot Pie Recipe
No-Bake Key Lime Pie Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings25
minutes480
kcalA cool, creamy, and tangy no-bake Key lime pie with a sweet graham cracker crust that’s incredibly easy to make.
Ingredients
Crust: 12 graham cracker sheets, 1/3 cup brown sugar, 6 Tbsp. melted butter.
Filling: 3/4 cup heavy cream, 1 (14-oz.) can sweetened condensed milk, 12 oz. cream cheese (room temp), 2 tsp. lime zest, 1/2 cup key lime juice.
Directions
- Crush graham crackers with brown sugar, mix with melted butter, and press into a 9-inch pie plate. Freeze for 20 minutes.
- Whip heavy cream to stiff peaks and set aside.
- Beat cream cheese, condensed milk, and lime zest until smooth. On low speed, mix in the key lime juice.
- Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling into the chilled crust and refrigerate for at least 12 hours until firm.
- Serve with whipped cream and lime zest.
Notes
- Using room temperature cream cheese is crucial for a smooth, lump-free filling.
- The pie must be thoroughly chilled for at least 12 hours to ensure the no-bake filling sets properly for clean slices.
- Freezing the crust before adding the filling is the secret to keeping it crisp.
- This is a perfect make-ahead dessert for parties and gatherings.
