No-Bake Key Lime Pie
Zesty. Creamy. Fresh. My easy No-Bake Key Lime Pie is a refreshing treat that comes together in minutes and requires no oven! Making this No-Bake Key Lime Pie is as grounding as it is easy. Zesting citrus, folding whipped cream, and pressing crumbs into a pie dish all encourage you to be present and enjoy the process. Whether you’re avoiding the heat or just craving something cool and delicious, this dessert is for you!
Why You’ll Love This No-Bake Key Lime Pie
- No oven needed. Perfect for hot days!
- Creamy, tangy, and refreshing
- Comes together in 15 minutes!
- Minimal ingredients, maximum flavour!
- Easy and stress-free (no)baking
Ingredients You’ll Need
- Graham Crackers (or digestive biscuits) – about 10 sheets, crushed
- Toasted Coconut – or shredded (sweetened/unsweetened) coconut
- Butter – melted, unsalted
- Sweetened condensed milk – 1 standard can of regular (dairy) or sweetened condensed coconut milk (dairy-free)
- Cream Cheese (softened) – 2 packages of softened cream cheese
- Granulated Sugar – 1/4 cup for beating into the cream cheese
- Lime Juice – fresh from pressed/juiced limes (4-5 limes)
- Lemon Juice – fresh from pressed/juiced lemon (1 1/2 lemons)
- optional: whipped cream & lime wedges for decorating
Frequently Asked Questions
What’s the difference between key limes and regular limes?
Key limes are smaller, more aromatic, and slightly more tart than regular limes (“Persian limes”). They have a floral, almost tropical flavour that gives key lime pie its signature zing. That said – they can be very hard to find!
Can I use regular limes instead of key limes?
Absolutely! While key limes are where the name “Key Lime Pie” comes from, regular Persian limes work beautifully in this recipe and are easier to find.
Can I make it ahead of time?
Definitely, this pie stores well in the fridge for up to a week.
How long does this No-Bake Key Lime Pie need to chill?
At least 4 hours or overnight for best results.
Can I freeze no-bake key lime pie?
Yes! Wrap tightly and freeze for up to a month. Let thaw in the fridge before serving for a creamy texture.
Step-by-step Instructions to make my No-Bake Key Lime Pie!
In a medium-large bowl, mix together crushed graham crackers, toasted coconut, and melted butter until a wet sand texture forms.
Pour Graham cracker crust mixture into a parchment lined 9″ pie plate/plan. Press crust into the bottom of the pie plate using a cup or your hand. Set aside.
In a large bowl, beat cream cheese with granulated sugar.
Add sweetened condensed milk. Mix again until smooth.
Add citrus juice (lime and lemon juice) and mix once more.
Pour Key Lime Pie filling into the graham cracker crust.
Let pie set in the fridge for 4+ hours or overnight.
Decorate the tops with whipped cream and lime wedges.
Serve, cut, and enjoy!
Also check out:
Easy Key Lime Cheesecake Bars
Minty Lime Bars
Gooey Lime Cookies
No-Bake Key Lime Pie
Ingredients
Graham Cracker Crust
- 1 1/3 cup Graham Cracker Crumbs made by crushing 10-12 sheets of graham cracker cookies
- 1/3 cup Toasted Coconut or equal amount of additional Graham cracker crumbs
- 1/2 cup Unsalted Butter
Key Lime Pie Filling
- 8 oz Cream Cheese (2 packages per batch)
- 1/4 cup Granulated Sugar
- 14 oz Sweetened Condensed Milk (1 pkg per batch) or sweetened condensed coconut milk (dairy-free option)
- 1/2 cup Limes (regular or key limes), juiced approx. 4-5 regular limes per 1x batch
- 1/3 cup Lemon, juiced approx. 1-1 1/2 lemon per 1x batch
- pinch of salt (optional)
Topping (for decoration)
- Whipped Cream as desired
- Lime wedges as desired
- Lime zest as desired
Instructions
- In a medium-large bowl, mix together graham crackers, toasted coconut, and melted butter until a wet sand texture forms.
- Pour Graham cracker crust mixture into a parchment lined 9" pie plate/plan. Press crust into the bottom of the pie plate using a cup or your hand. Set aside.
- In a large bowl, beat cream cheese with granulated sugar.
- Add sweetened condensed milk. Mix again until smooth.
- Add citrus juice (lime and lemon juice) and mix once more.
- Pour Key Lime Pie filling into the graham cracker crust.
- Let pie set in the fridge for 4+ hours or overnight.
- Decorate the tops with whipped cream and lime wedge.
- Serve, cut, enjoy!
Notes
- Key limes and Persian limes (more commonly found) are interchangeable in this recipe
- Lemon juice enhances the citrus flavour!
- Lining the surface of your pie plate with parchment paper prevents your pie from sticking to the bottom
- Refrigeration for at least 4 hours is best to set the No-bake Key Lime Pie filling!