This No-Bake Key Lime Pie recipe is creamy and rich, with the perfect balance of sweet and tart flavors. It’s so easy, you don’t even need to turn on the oven to make it!
Making Key Lime Pie the traditional way can be stressful. Is the filling set? Can I take it out of the oven? If you’re lucky, it all works out in the end, but if you’re not, you slice into your pie and realize the filling wasn’t set after all and it oozes all over the plates into flat puddles of pie. My No-Bake Key Lime Pie takes all the stress out of making this classic dessert!
Instead of baking the pie in the oven, you simply mix up the filling, pour it into a pre-made graham cracker crust, and pop it in the fridge. It’s pretty much fail-proof, and once it chills in the fridge, you can slice it and serve it for the perfect summery no-bake dessert.
Easy No-Bake Key Lime Pie Recipe
The difference between a traditional pie and a no-bake pie is that the filling in a no-bake pie is not cooked, so there are no eggs, flour, or anything else that wouldn’t be safe to eat unbaked. You’ll find that a No-Bake Key Lime Pie has a different texture than the classic recipe—not better or worse, just different!
What you’ll get is a creamy, fluffy, rich dessert similar to a No-Bake Cheesecake or No-Bake Lemon Cream Cheese Pie, but with tart lime flavor. Just like my No-Bake Strawberry Jello Pie, I love whipping up this No-Bake Key Lime Pie on hot days when I don’t want to turn on the oven!
See recipe card below this post for ingredient quantities and full instructions.
- Graham cracker crust – I used store-bought, but you can use a homemade crust made with graham cracker crumbs and melted butter if you prefer.
- Cream cheese – Let this soften so it’s easy to whip into the filling.
- Sweetened condensed milk – Don’t use evaporated milk! It’s not the same.
- Lime juice
- Lime zest – Zest the limes before juicing them.
- Granulated sugar
How to Make No-Bake Key Lime Pie
1. Make the Filling
Combine the cream cheese, condensed milk, lime juice, lime zest, and sugar in a large mixing bowl. Whisk to combine, making sure there are no lumps of cream cheese in the mixture.
Pour the filling into the graham cracker crust and refrigerate the pie for at least 4 hours, or up to overnight.
Slice the pie and garnish with lime slices, zest, and whipped cream.
Tip: To make it extra fancy, you can use a piping bag fitted with a star tip to pipe whipped cream on top of the pie.
How to Store
This pie needs to be stored in the fridge, and it will last for up to 5 days. I like to make it the night before I want to serve it so that it has plenty of time to set up in the refrigerator.
Yes, you can! Just wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. When you’re ready to eat it, let it thaw overnight in the fridge.
Key limes are smaller and have a more intensely tart flavor than regular limes, with a hint of floral aroma. They are something special!
Yes, you can use regular lime juice as a substitute for Key lime juice; in fact, because Key limes are available in stores only briefly when they’re in season each year, I developed this recipe with standard lime juice instead. (If you’re making this when Key limes are available, though, you can definitely use them!)
Both versions of Key Lime Pie are delicious, but I prefer the texture of a no-bake pie. It’s creamy and rich, without being heavy like some baked pies can be.
More No-Bake Dessert Recipes
- No-Bake Chocolate Eclair Cake
- How To Make THE BEST No-Bake Oreo Dessert EVER
- No-Bake Peanut Butter Pie
- No-Bake Old-Fashioned Peanut Butter Balls
No Bake Key Lime Pie
- 1 10 inch store-bought graham cracker crust
- 16 oz cream cheese softened
- 1 cup sweetened condensed milk
- ⅓ cup lime juice
- 1 tbsp lime zest
- ¼ cup granulated sugar
- In a large mixing bowl, combine the cream cheese, condensed milk, lime juice & zest, and sugar. Whisk to combine.
- Pour the filling into the prepared pie crust.
- Chill for at least 4 hours in the refrigerator or overnight.
- Garnish with lime slices, zest, and whipped cream.