No-Bake Key Lime Pie with Graham Cracker Crust

No-Bake Key Lime Pie

A firm graham cracker crust supports the thick, pale filling in this no-bake key lime pie. Cream cheese and sweetened condensed milk give it a creamy base, while folded-in whipped topping keeps it light. Soften the cream cheese before mixing to avoid lumps, then refrigerate the assembled pie for at least 6 hours. An overnight chill makes it more likely to hold a neat wedge.

Fresh or bottled key lime juice works here, and regular lime juice is an option when key limes are unavailable. This version is served chilled, with whipped cream and fresh lime slices—not frozen solid.

Prep time: 20 minutes. Cook time: 0 minutes. Chill time: At least 6 hours. Total time: 6 hours 20 minutes, or longer if chilled overnight. Yield: 8 slices.

Ingredients for No-Bake Key Lime Pie

• 1 1/2 cups graham cracker crumbs (150g)
• 2 tablespoons granulated sugar (25g)
• 6 tablespoons unsalted butter, melted (85g)
• 8 ounces cream cheese, softened to room temperature (225g)
• 1 can (14 ounces) sweetened condensed milk (397g)
• 1/2 cup key lime juice
• 1 tablespoon finely grated lime zest
• 8 ounces whipped topping, thawed (225g)
• 1/2 cup cold heavy whipping cream
• 1 tablespoon powdered sugar
• 1 fresh lime, thinly sliced or cut into wedges, for garnish

Optional: A small pinch of extra finely grated lime zest for serving. For a shortcut, use a prepared 9-inch graham cracker crust and omit the crumbs, sugar, and butter. Check its capacity before adding all the filling.

How to Make No-Bake Key Lime Pie

1. Make the crust: Mix the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly moistened and hold together when squeezed. Press firmly and evenly across the bottom and up the sides of a 9-inch pie plate. Refrigerate while you make the filling.
2. Mix the filling base: Beat the softened cream cheese until smooth, scraping down the bowl as needed. Add the sweetened condensed milk, lime juice, and zest, then mix until uniform. Use the measured amount of juice; adding more can make the filling softer.
3. Fold in the whipped topping: Add it in two batches, folding with a flexible spatula until no large streaks remain. Do not beat it in vigorously, which can flatten the filling.
4. Fill and chill: Spoon the filling into the crust and smooth the top. Cover loosely without pressing the cover against the filling. Refrigerate at 40°F (5°C) or below for at least 6 hours, preferably overnight. Start checking at 6 hours: the center should be cold and hold its shape when cut. If it is still too soft, chill longer.
5. Add the garnish: Just before serving, beat the cold heavy cream and powdered sugar to soft-to-medium peaks. Spoon or pipe a mound onto the pie or individual slices, then top with overlapping lime slices or wedges. Add a little extra zest if desired.
6. Slice: Cut with a sharp knife, wiping the blade between cuts. Lift each wedge carefully to keep the crumb crust attached.

How to Keep the Filling Smooth

Room-temperature cream cheese blends readily; cold cream cheese can leave firm bits in the filling. Beat it smooth before adding the condensed milk and lime. Once the base is uniform, switch to a spatula to fold in the whipped topping and preserve its airy texture.

Key Lime Juice Options

Use fresh key lime juice if available. Bottled key lime juice is also suitable; if using a concentrate, follow its package directions for preparing the equivalent amount of juice. Regular fresh lime juice works too, though the flavor will be slightly different.

Make-Ahead, Storage, and Freezing

Assemble the pie a day ahead and keep it covered in the refrigerator. Add the whipped cream and lime garnish close to serving. Refrigerate leftovers promptly and use them within about 3 to 4 days.

For longer storage, wrap the pie well and freeze it for up to 3 months. Thaw overnight in the refrigerator; the filling may be softer or less airy afterward. If you want a deliberately frozen icebox pie instead, freeze the assembled pie for at least 4 hours and let slices soften briefly before eating. It will have a colder, firmer texture than the main refrigerated version.

For another chilled dessert with a crumb crust, try this No-Bake Peanut Butter Pie. For a baked option, see this Classic Southern Sweet Potato Pie.

Nutrition Information

Approximate nutrition per slice, based on 8 slices: 570 calories, 7g protein, 35g fat, and 58g carbohydrates. Approximate nutrition per 100g: 335 calories, 4g protein, 21g fat, and 34g carbohydrates. Values vary with the products used.