No-Bake Key Lime Pie

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No-Bake Key Lime Pie

A zesty and velvety smooth tropical treat that’s incredibly easy to pull together. This pie features a buttery graham cracker crust filled with a light, airy lime-infused cream cheese mousse. Finished with a cloud of homemade whipped cream, it’s the ultimate refreshing dessert for warm weather.

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Prep Time 20

Total Time 3 20

Servings: 8 servings

Course: Desserts

Cuisine: American

Ingredients Method Notes

Ingredients

Crust: 1 ½ cups graham cracker crumbs 3 tbsp sugar, 6 tbsp unsalted butter (melted).
Filling: 8 oz cream cheese softened, 1 cup heavy whipping cream, 14 oz sweetened condensed milk, ½ cup key lime juice, zest from 2 limes.
Topping: 1 cup heavy whipping cream 3 tbsp powdered sugar, Lime zest (optional garnish).

Method

Crust: Mix crumbs, sugar, and melted butter. Press firmly into a 9-inch pie pan using a flat glass for an even layer. Chill in the fridge while making the filling.
Whip Cream: In one bowl, whip 1 cup of heavy cream to stiff peaks; set aside.
Mix Filling: In a separate bowl, beat cream cheese until smooth. Add condensed milk, lime juice, and zest; mix until well combined.
Fold: Gently fold the whipped cream into the lime mixture until light and fluffy.
Set: Pour into the crust and refrigerate for at least 3 hours (or overnight) until firm.
Topping: Whip the remaining 1 cup of heavy cream and powdered sugar to medium-stiff peaks.
Finish: Spread or pipe the topping over the pie. Garnish with lime zest and serve cold.

Notes

Juice Tip: If you can’t find fresh Key Limes (which are smaller and more tart), bottled "Nellie & Joe's Key Lime Juice" is a fantastic and widely available substitute.
Texture: For the cleanest slices, ensure the pie is thoroughly chilled. Dipping your knife in hot water before slicing also helps.
Storage: This pie keeps well in the fridge for up to 3 days. It can also be frozen for a "frozen lime pie" experience—just thaw for 15 minutes before serving.