Name: No Bake Key Lime Pie Recipe
Prep time: 20 min
Total time: 4 h 20 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs (about 10 crackers); 6 Tbsp salted butter, melted; 1 cup heavy cream, whipped; 1 14 oz can sweetened condensed milk; 1/2 cup fresh lime juice (I use Persian limes, but you can use key limes.); 1 tsp fresh lime zest; 1/2 cup heavy cream; 3 Tbsp powdered sugar; 1/4 tsp vanilla extract

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This no-bake key lime pie recipe is the perfect dessert for hot summer days! It is perfectly refreshing with a crunchy crust, cool creamy filling, and a dollop of whipped cream.

Unlike traditional key lime pie, this simple pie doesn’t call for egg yolks, so you don’t need to bake it. Just whisk together a few simple ingredients and pour them into your crust.

The hardest part about this easy pie is waiting for it to chill!

A PERFECT PIE FOR LIME LOVERS!

I’m a fan of all things citrus, but my family’s favorite is key lime pie. I wanted to find a no-bake version that we could enjoy during the summer when it’s too hot to turn on the oven.

I first tried a couple of recipes that called for cream cheese. But they tasted more like cheesecake than key lime pie. They were good, but not what I was looking for.

I stumbled across a recipe on the Eagle Brand website and tweaked it to make it even tastier. To boost the lime flavor, I added lime zest to the filling.

And I added fresh whipped cream topping because that makes just about any pie more special!

Do I have to use key limes for pie?

For this pie, it is a matter of preference. I actually prefer to use regular limes because not only are they available at my local grocery store, they are larger so it takes less time to get enough juice.

HOW TO MAKE NO-BAKE LIME PIE

PREP – Wash, zest, and juice your limes. Place a deep medium bowl and beaters in the freezer.
CRUST – Finely crush graham crackers in a food processor or place them in a ziplock and crush them with a rolling pin. Mix the melted butter into the graham cracker crumbs. Press into a 9-inch pie pan. Chill while you prepare the filling.
FILLING – Using the cold bowl and beaters, whip the cream until stiff peaks form. In another mixing bowl, whisk together the sweetened condensed milk and lime juice. Fold in the whipped cream and the lime zest.
CHILL – Spread the filling evenly into the pie crust. Cover with plastic wrap and chill for several hours or overnight.
TOPPING – When ready to serve, beat the cream in a cold bowl until soft peaks form. Add the powdered sugar and vanilla and beat until stiff peaks form.
SERVE – Cut the pie into slices. Top each slice with whipped cream, and garnish with lime slices if desired.

Store any leftover pie in the refrigerator for up to 5 days. You can either cover the pie pan tightly with plastic wrap, or transfer the slices to an airtight container.

PRO TIPS:

To get the best key lime pie, use fresh lime juice! It has a much brighter, fresher taste. For this recipe, you need the zest as well. 🙂
Making the crust from scratch is a little bit of extra work, but the flavor can’t be beat!
Before whipping your cream, freeze your bowl and beaters for about 10 minutes. The cream will whip up faster and fluffier.
For clean slices, dip your knife in hot water and wipe it dry with a paper towel between slices.

VARIATIONS:

Instead of making the homemade graham cracker crust, you can use a store-bought crust.
For a sweeter pie, you can use 8 ounces of thawed Cool Whip in place of the cup of whipped cream.
If you like your pie to have a more vibrant green color, add a few drops of food colouring.
Cookie crust is also a tasty option. You can use lemon sandwich cookies, gingersnaps, biscoff cookies, or even Oreos.

slice of no bake key lime pie with a bite taken out of it

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MORE NO-BAKE DESSERTS

Yield: 8 servings