No Bake Key Lime Pie

This creamy, tangy no bake key lime pie is the perfect easy pie recipe for summer. Everything you love about key lime pie without turning on your oven – it’s impossible to resist. 

Key lime pie is such a quintessential summer dessert recipe. What’s not to love about a fresh, tangy citrus flavor, velvety smooth texture, and crunchy graham cracker crust? So today we’re making no bake key lime pie. You get all the deliciousness of the classic key lime pie but without having to turn on your oven. 

No Bake Key Lime Pie Recipe

I originally posted this recipe last summer, but I felt the recipe could use a little remake because I wanted the pie to have:

• A tangier key lime flavor
• A sturdier texture so it that it’s thick and sets beautifully
• And a flavor that’s a little creamier

For the Graham Cracker Crust

The crust for key lime pie is made with just 3 ingredients: graham crumbs, sugar, and melted butter. You’ll mix them together and then press them into the bottom and up the sides of a 9-inch pie plate.

Can I use a pre-made, store-bought graham cracker crust? Absolutely! You’ll save a little time this way too.

What if I can’t find graham crumbs/crackers? Digestive biscuits work perfectly too – I know in Australia and the UK graham crackers are hard to come by.

No Bake Key Lime Pie Filling

The filling only uses a few ingredients

• cream cheese
• sweetened condensed milk
• lime juice
• gelatin

Originally I made this no bake key lime pie without gelatin. However, I found that the pie was much less temperamental and the recipe yields much more consistent results if you use gelatin. It will will set beautifully, be thick and creamy, and have a luxurious, velvety smooth texture.

Tips for Making No Bake Key Lime Pie

• Feel free to use an 8- or 9-inch springform pan instead of a pie plate. Trace around the edges of the crust with a very thin sharp knife before unclamping the pie.
• Can you substitute regular juice in key lime pie? Yes -regular limes work too for making key lime pie.
• If you can find key lime juice in the bottle, feel free to use it. Do not use regular lime juice from the bottle.
• Use full-fat, brick style cream cheese.
• Leave out the gelatin at your own risk. The pie is much less likely to set without the gelatin. Note that there are also vegetarian varieties of gelatin you can use.

This no bake key lime pie seriously has the creamiest, dreamiest, most luxurious texture imaginable and the perfect tangy flavor. And paired with a crunchy graham crumb crust and whipped cream – you’re in a for one delicious pie.

Print Recipe

No Bake Key Lime Pie

This no bake key lime pie is the perfect easy pie recipe for summer. It has a crunchy graham cracker crust, and a creamy filling with a delicious tanginess thanks to fresh lime juice and zest. 

Prep Time20 minutes mins

Chill6 hours hrs

Total Time20 minutes mins

Course: Dessert

Cuisine: American

Keyword: No Bake Key Lime Pie, No Bake Recipes

Servings: 8 slices

Author: Fiona Dowling

Ingredients

Graham Cracker Crust

• 2 ¼ cups graham crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter , melted

Key Lime Pie Filling

• ⅔ cup heavy whipping cream
• ½ cup key lime juice
• one envelope gelatin powder*
• 8 oz cream cheese , room temperature
• one 14 oz can sweetened condensed milk

Instructions

Graham Cracker Crust

• In a medium bowl stir together the graham crumbs and sugar. Stir in the melted butter.
• Press the mixture into the bottom and up the sides of a 9 inch pie pan. 
• Place in the fridge as you make the filling.

Key Lime Pie Filling

• In a large bowl using an electric mixer, beat the heavy cream until stiff peaks form. Set aside.
• Add the lime juice and gelatin to a small bowl. Microwave for 1 minute, or until almost boiling. Stir to dissolve the gelatin. 
• In a large bowl beat the cream cheese until soft.
• Beat in sweetened condensed milk and lime juice mixture.
• Then fold in the whipped cream until even. 
• Pour the mixture over the prepared crust, spread the top smooth and place in the fridge to set for at least 6 hours.
• Decorate with whipped cream and lime slices. 

Notes

*One envelope of powdered gelatin is equivalent to about 2 ½ teaspoons. If using sheet gelatin, you’ll need 1 sheet. Soak the sheet in cold water for 5-10 minutes. Then add the sheet to the bowl of lime juice and heat the mixture to dissolve the sheet.

Store the pie in the fridge covered for up to 4 days.

If you love citrus recipes, make sure to try these other favorites:

• No Bake Lemon Cheesecake
• Lemon Lime Cupcakes
• Coconut Cupcakes with Lime Frosting