No-Bake Key Lime Pie Recipe
This no-bake key lime pie is made with cream cheese and sweetened condensed milk for an ultra creamy filling that sets up beautifully in the fridge.
Ingredients
Graham Cracker Crust
- 1 ½ cups crushed graham cracker crumbs (175 grams)
- ⅓ cup granulated sugar (70 grams)
- 6 to 7 tablespoons unsalted butter melted (85 to 100 grams)
Key Lime Filling
- 8 ounces brick-style cream cheese softened (226 grams; 1 brick)
- 1 (14-ounce) can sweetened condensed milk
- ½ cup key lime juice (bottled is okay, I used Nellie & Joes)
- 1 teaspoon freshly grated key lime or regular lime zest optional
- ¾ cup cold heavy whipping cream (180 ml)
Optional Toppings
- Homemade whipped cream
- Freshly grated key lime zest
Instructions
- To make the graham cracker crust: Combine the graham cracker crumbs and granulated sugar in a medium-sized mixing bowl and stir until well combined. Add 6 tablespoons of melted butter and mix until all of the crumbs are moistened. If the mixture seems a little dry, you can melt one more tablespoon of butter and mix it in (I personally prefer to use 7 tablespoons for this recipe).1 ½ cups crushed graham cracker crumbs, ⅓ cup granulated sugar, 6 to 7 tablespoons unsalted butter
- Scoop the graham cracker mixture into a 9 or 9.5-inch pie plate. Use your hands or a measuring cup to firmly press it down into an even layer on the bottom and up around the sides of the dish.
- Transfer to the refrigerator to chill while you make the filling.
- To make the key lime filling: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on medium speed until smooth (about 30 seconds). Add the sweetened condensed milk and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.8 ounces brick-style cream cheese, 1 (14-ounce) can sweetened condensed milk
- Add the key lime juice and optional zest and mix until fully combined. If needed, use a rubber spatula to turn the filling a few times to make sure everything is thoroughly mixed together. Set aside.½ cup key lime juice, 1 teaspoon freshly grated key lime or regular lime zest
- Add the heavy whipping cream to a separate mixing bowl. Using a handheld mixer or stand mixer fitted with the whisk attachment, mix on low-medium speed for 30 seconds to 1 minute then increase the speed to medium-high and continue mixing until stiff peaks form.¾ cup cold heavy whipping cream
- Gently fold one-third of the whipped cream into the cream cheese mixture until just combined, then fold in the remaining whipped cream until fully combined.
- Remove the pie plate with the crust from the refrigerator and scoop the filling on top of the crust. Spread the filling into one even layer and smooth it out.
- Cover with plastic wrap and transfer to the refrigerator to chill for at least 5 to 6 hours or overnight.
- Top with whipped cream and some freshly grated key lime zest, if desired. Slice into pieces and enjoy!Homemade whipped cream, Freshly grated key lime zest
Video
Notes
Storage Instructions: Pie may be covered tightly or stored in an airtight container in the fridge for up to 4 days.