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    Home > Recipes > No Bake & Chilled Desserts

    No-Bake Key Lime Pie

    ↓ Jump to Recipe · By: Julia Foerster · Posted: 07/15/20 · Updated: 07/15/20 · This post may contain affiliate links

    No-Bake Key Lime Pie is an easy-to-prep dessert that’s made with only a few, simple ingredients and ready in less than 20 min. A perfect, quick summer recipe!

    A key lime pie decorated with whipped cream and lime slices

    No-Bake Key Lime Pie is one of my favorite summer desserts! With its creamy and tangy cheesecake filling this lime pie makes a perfect summer dessert that is refreshing and so flavorful. You could even freeze it and serve it partially frozen for an even more refreshing treat on a hot summer day.

    This recipe only requires a few ingredients and is so simple to throw together in minutes, check out my tips and tricks to make it even easier. You’ll want to keep this easy no-bake recipe on file for summer parties for sure! Whipped Key Lime Pie is perfect when you don’t want to turn the oven on!

    Are you looking for more easy no-bake desserts? Check out my Chocolate Mousse Cake and my Lemon Mousse Recipe, both are super easy and can be whipped up in minutes. And if you are looking for a lemon version of this pie check out my Easy Lemon Cream Pie Recipe.

    A slice of no bake key lime pie on a plate with a fork

    Tips and FAQ for this recipe

    • Lime juice – Freshly squeezed key lime juice is the best choice flavorwise for this recipe! But regular limes work as well, the difference in flavor is not that big. I promise this lime pie will taste great even without key limes!
    • Extra flavor -You can add 2 tsp finely grated lime zest to the filling if you like the texture in the filling.
    • Pan – You can also make this recipe in a 7 or 8-inch springform pan. I find it easier to make pretty slices when I use a springform pan. Make sure to press the crumb mixture up the sides of the springform pan.
    • Make it easier – To make this recipe even easier, use a prepared 9-inch graham cracker pie crust and bottled key lime juice.
    • Substitutions – If you can’t find graham crackers you can also use the same amount of digestive biscuits (UK) or Vollkorn-Butterkekse (Germany).
    • Whipping cream – Whipping cream can be tricky, I recommend using extra cold cream and putting you mixing bowl into the freezer for a few minutes. You could also try using a hand mixer because it gives you more control. Check out my post for homemade whipped cream, where I share all my tips and tricks.

    Do I have to use key limes?

    No, you don’t! I use regular limes and the taste difference is so minimal it doesn’t justify the extra work of juicing all those tiny limes in my opinion. But feel free to use key limes if you prefer! You can also use bottled key lime juice.

    How many limes do I need?

    You’ll need about 20 key limes to get 1/2 cup of juice or 4-6 ‘regular’ limes. But if you don’t have time you can also use bottled key lime juice.

    Can I make this recipe without cream cheese?

    If you don’t want to use cream cheese you can replace it with mascarpone. This Italian cream cheese is not as tangy as regular cream cheese and has a creamier, richer taste because it’s made from whole milk.

    A pie on a pie plate with one slice missing

    Can I freeze this pie?

    Yes, you can! I love that I can make this Key Lime Cream Pie several days in advance and store it in the freezer. Perfect for parties! I just let the pie thaw for about 20 minutes to return to its perfect creamy texture, garnish it with fresh whipped cream, and serve it. Who doesn’t love a cold, refreshing dessert on a hot summer day?!

    A key lime pie decorated with whipped cream and lime slices
    Servings: 12

    No Bake Key Lime Pie

    No Bake Key Lime Pie is a delicious, easy summer dessert made with only a few, simple ingredients!
    Prep Time: 20 minutes
    Cook Time: 0 minutes
    Chilling Time: 6 hours
    Total Time: 20 minutes
    Course: Dessert
    Cuisine: American
    Calories: 369kcal
    Author: Julia Foerster
    4.95 from 17 votes
    Print PIN RECIPE Rate

    Ingredients

    Cups – Metric

    For the crust (or use a store-bought graham cracker crust)

    • 1 1/2 cups graham cracker crumbs
    • 6 Tbsp unsalted butter, melted
    • 1/3 cup granulated sugar

    For the filling

    • 1 cup heavy whipping cream, plus more for decorating
    • 14 oz can sweetened condensed milk
    • 8 oz cream cheese, room temperature
    • 1/2 cup key lime juice, or lime juice
    • 1 Tbsp lime zest, finely grated (optional)
    Prevent your screen from going dark

    Instructions

    • In a medium bowl combine graham cracker crumbs, melted butter, and sugar. Stir until combined then press tightly into the bottom and up the sides of a 9-inch pie dish. Chill the crust for 30 minutes or longer.
    • In the bowl of a stand mixer fitted with the whisk attachment whip up the heavy cream until stiff, then transfer to a bowl and set aside.
    • In the same bowl of a stand mixer fitted with the paddle attachment beat cream cheese at low-medium speed until smooth, about 1 minute.
    • Add the sweetened condensed milk slowly then beat until smooth and well mixed.
    • Add the whipped cream and mix until combined.
    • With the mixer running on low speed, slowly add the key lime juice. The mixture will start to thicken and to get creamy. Continue to mix for 1 more minute.
    • Pour into prepared pie dish and refrigerate for atleast 6 hours or overnight until firm.

    Notes

    Decorating the pie – Garnish the pie after it is firm.  I used whipped cream and lime slices.
    Leftovers – Store leftovers in the refrigerator for up to 3 days. The pie crust will get softer the longer it is stored.
    Serving Tip – Add parchment paper to the bottom of the pie pan for easier removal of pie slices. Using a springform pan makes it easier, too.
    Cutting the pie – Run the knife under warm water after each cut for clean slices.

    Nutrition Information

    Calories: 369kcal | Carbohydrates: 34g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 66mg | Sodium: 131mg | Potassium: 173mg | Sugar: 27g | Vitamin A: 760IU | Vitamin C: 4mg | Calcium: 148mg | Iron: 0.5mg
    Did you Make this Recipe? Tag me Today!Share it on Instagram and tag @platedcravings or #platedcravings!

    Post originally published in 2017, updated with slightly tweaked recipe and additional tips and tricks.

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    Reader Interactions

    Comments

    1. Brian says

      August 28, 2022 at 10:31 pm

      5 stars
      My girlfriend made this recipe for our local Eagles. Instead of using the lime garnish as suggested, she used key lime cookies that can be purchased at Aldi. She made two other desserts and this one was the first one that was eaten. She also had two people ask her to make them for them.

      Reply
    2. Dave Hardin says

      June 03, 2022 at 4:31 pm

      5 stars
      Simply
      Stellar.

      Reply
    3. Dave Hardin says

      April 30, 2022 at 12:47 pm

      5 stars
      One of the best. I also substituted lemons from our lemon tree. Lightly toast the crust and add just a sprinkle of dark chocolate shreds on top for accent.

      Reply
    4. Gail says

      September 02, 2020 at 10:45 am

      5 stars
      This is a wonderful recipe! I added lime zest to the filling and also sprinkled some on top. I will make this again for sure! 

      Reply
    5. Michele says

      November 28, 2019 at 2:01 pm

      If I’m using regular limes do I still use half a cup quantity? Got confused with the 4 to 6 regular limes which produced over  a cup of lime juice

      Reply
      • Julia Foerster says

        November 28, 2019 at 2:32 pm

        Yes, use 1/2 cup of juice! And wow, sounds like you hit the lime jackpot, mine never have so much juice :-)

        Reply
    6. Wanita Bates says

      April 12, 2019 at 1:49 pm

      I think it’s funny that you used pictures of Persian lime slices rather than key limes. Key limes are yellow when ripe, so they are not as photogenic!

      My husband’s people are conchs (from Key West) and use only the juice and milk. It’s tart! In the old days they could not get cream cheese.

      Reply
    7. Sabine says

      March 16, 2019 at 9:05 pm

      This pie set up just fine; I was hoping for something more tart. If I added 3/4 cup lime juice would it still set up?

      Reply
      • Julia says

        March 19, 2019 at 9:59 am

        I don’t think that would work but you could add some lemon extract.

        Reply
        • Sabine says

          April 20, 2019 at 1:19 pm

          5 stars
          Thank you Julia, so nice to get some feedback. Actually the next day, the pie was plenty tart! Everyone loved it. :) I’m making it again for Easter.

          Reply
    8. Eileen Padua. says

      September 13, 2018 at 9:34 am

      In our house we use a premade crust, 1 can sweetened condensed milk, 1/2 cup of lime juice and a can of whipped cream. Takes about 5 minutes. I keep the can of milk in the frig so its already cold. Don’t know how long it keeps because it gets eaten immediately!!! We just use the juice ov 3 limes and don t measure.

      Reply
    9. Lisa Hamner says

      July 11, 2018 at 7:34 pm

      When you store it overnight in the fridge, do you cover it with foil or Saran Wrap?

      Reply
      • Julia says

        October 16, 2018 at 9:14 am

        I cover the springform pan with plastic wrap. It doesn’t touch the pie because I leave the ring of the springform pan attached.

        Reply
    10. Shari Siragusa says

      June 07, 2018 at 1:47 pm

      Too much trouble….Just read the instructions on the back of the key lime bottle and mix key lime juice with sweetened condensed milk and 3 egg yolks. Stir with a spoon until mixed and bake in crust for 15 min. at 350. Cool 10 min. and refrigerate. Top with whipped cream. Yummy!!

      Reply
      • Carolyn says

        August 11, 2018 at 2:59 pm

        4 stars
        The whole idea here is that it’s the no bake version!

        Reply
    11. Gina Gonzalez says

      May 28, 2018 at 6:55 pm

      5 stars
      I made this pie for Memorial Day. Yum! Thank you for the great easy recipe.:)

      Reply
    12. Dee says

      May 09, 2018 at 5:35 pm

      Would it work just as well with a pre-made graham cracker crust and cool whip?

      Reply
      • Julia says

        May 10, 2018 at 1:58 am

        A Pre-Made Graham Cracker crust would work for sure but I’m not sure about the cool whip because I haven’t tested this recipe with cool whip. Let me know if it works if you try it!

        Reply
        • Kendra F. says

          May 26, 2018 at 12:08 am

          It does work with cool whip. I also use a half can of frozen limeade or lemonade.

          Reply
          • Pegs says

            January 29, 2019 at 5:16 pm

            5 stars
            I use can of sweetened condensed milk, 8oz of cool whip and 1/2 can of frozen limeade but it never seems to set (or get stiff). Any advise please!??

            Reply
            • Adrienne Wagner says

              September 11, 2020 at 12:52 pm

              I’ve been making this for many years.  If you stir the key lime juice into the condensed milk, it starts to thicken immediately.  Then I fold in a half container of cool whip, the rest goes on top.  It freezes great, just like ice cream. I prefer it without the cream cheese. Very simple, easy.

    13. CAC says

      March 31, 2018 at 11:52 am

      Could this be made in a springform pan for a little more heigh? Or is the filling too soft?

      Reply
      • Julia says

        March 31, 2018 at 12:41 pm

        You could use a springform pan if you also press the crumb mixture up the sides and refrigerate overnight so the mixture really sets.

        Reply
    14. Bernadette says

      November 24, 2017 at 8:53 am

      5 stars
      The absolutley best key lime pie recipe & so easy to make! Used mascarpone not cream cheese. My daughter said it’s like eating a cloud. Don’t wait for summertime — we made it for Thanksgiving!! Only tip is don’t keep it out of the fridge too long as it does soften. But right out of the fridge — perfection!

      Reply
    15. Betty says

      August 02, 2017 at 9:02 pm

      Do you whip the whipped cream or pour it in as liquid

      Reply
      • Julia says

        August 02, 2017 at 9:09 pm

        I whip it first most of the time (see step 2) but the recipe will also work if you don’t whip it first :-)

        Reply

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    Welcome!

    Julia Foerster from Plated Cravings

    Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page and ➝ subscribe to never miss a new recipe!

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