This Key Lime Pie recipe is sweet, tangy, and silky smooth. Only requiring 6 ingredients and no bake, it’s perfect for summer or anytime throughout the year!
How about key lime pie layered in individual glasses? You must check out our Key Lime Cheesecake Parfaits!
Best Key Lime Pie Recipe
Truly one of our favorite pie recipes! Here’s why we love it:
- No bake: This pie is made without any need to turn on your oven, making it a perfect dessert in the summertime.
- So easy: Practically effortless and assembled in minutes with a graham cracker crust, instead of dough.
- Very few ingredients: You only need 6 ingredients.
- Make-ahead: Whip it up and place in the fridge overnight, so it’s ready to go the next day.
- Year-round dessert: Even though it is perfect for summer, it’s really a year-round dessert since limes are always available.
- Great for any occasion: It’s fancy enough for a holiday affair, but simple enough for any post dinner treat.
- Delicious: The flavor is amazing. Sweet and tangy, with bright lime flavor. And the texture is melt-in-your-mouth creamy smooth.
Easy Key Lime Pie Ingredients
You only need 6 simple ingredients for this key lime pie recipe.
- Graham cracker crust (see note below regarding store-bought or homemade)
- Cream cheese
- Granulated sugar
- Sweetened condensed milk
- Key limes (see note below for using regular limes)
- Whipped cream (we use our homemade whipped cream recipe)
Store-bought Pie Crust verses Homemade
Sometimes we use a ready-made graham cracker crust, eliminating a couple steps, and other times we make it from scratch. If you want to make it from scratch, it’s super easy.
In a bowl, combine 1 1/2 cups fine graham cracker crumbs, 1/3 cup granulated sugar, and 6 tablespoons melted unsalted butter. Press the mixture into the bottom and sides of a 9-inch pie dish. Chill for 30 minutes.
Key Limes verses Persian Limes
Honestly, more times than not I make this pie with regular Persian limes. To me, the taste difference is negligible and it seems silly to squeeze a million mini limes when regular limes work practically the same. But, if you want a truly authentic key lime taste, use key limes of course.
Whichever limes you choose, make sure the juice is fresh, not bottled. Bottled juice won’t taste nearly as good.
How to Make Key Lime Pie
For the complete printable recipe card, scroll below. Here’s a summary:
- Using a handheld mixer or stand mixer, beat heavy whipping cream to stiff peaks. Transfer to a separate bowl.
- In the same bowl (no need to wipe out), beat cream cheese for a couple minutes until creamy.
- Stream in the sweetened condensed milk and mix until smooth.
- Add the key lime juice and mix until combined.
- Gently fold the whipped cream into the cream cheese mixture. (Fold, do not stir or whisk.)
- Evenly pour the filling into a chilled 9-inch graham cracker crust (see notes regarding store-bought or homemade.)
- Cover with plastic wrap and refrigerate overnight (or at least 6 hours.) Garnish, slice, and serve.
How to Store
Does key lime pie need to be refrigerated? Yes. Because of the dairy and fruit juice in the filling, this pie needs to be stored in the fridge, covered with plastic wrap. Makes sure the pie fully chills so it sets up properly.
How long does key lime pie last? Stored properly, it will keep for up to 3 days. I recommend waiting to garnish until right before serving.
Can you freeze key lime pie? Yes. To freeze, to do not garnish. Wrap tightly in plastic wrap, then again in foil, and then transfer to a freezer-safe plastic bag. For best quality, consume within 1 month. Thaw in the fridge overnight, then garnish before serving.
Key Lime Pie Video
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Other No Bake Desserts
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Easy Key Lime Pie
Ingredients
- 1 (9-inch) Graham Cracker Crust (store-bought or homemade, see notes)
- 1 cup heavy whipping cream
- 8 ounces full fat cream cheese , room temperature
- 14 ounce can sweetened condensed milk
- 1/2 cup key lime juice (plus key lime slices and zest, for garnish)
- whipped cream , for garnish
Instructions
- Chill the graham cracker crust while you make the filling.
- Evenly pour the filling into a chilled 9-inch graham cracker crust.
- Using a handheld mixer or stand mixer, beat the heavy whipping cream to stiff peaks. Transfer to a separate bowl.
- In the same bowl (no need to wipe out), beat cream cheese for a couple minutes until creamy. Stream in the sweetened condensed milk and mix until smooth. Add the key lime juice and mix until combined.
- Gently fold the whipped cream into the cream cheese mixture. (Fold, do not stir or whisk.)
- Cover with plastic wrap and refrigerate overnight (or at least 6 hours.)
- Garnish, slice, and serve.
Video
Notes
Nutrition
Other Notes
This recipe was super easy and very tasty! I added more lime then the recipe called for for extra tang!
Awesome! I didn’t make, but had some that a friend made. She used a store bought pecan graham cracker crust. Delish!!
This was wonderful. It was 112 degrees this past weekend where I am, but was hosting a luncheon. Loved that I didn’t need to turn on the oven for this. Not a crumb left.
This was so easy to make and absolutely wonderful tasting!
This pie is legit. I couldn’t believe how easy it was. Love that it’s no bake because it’s 106 degrees where I am. We loved this so much I’ll make it again in the winter!
I’m starving today and it’s hot, which means I kinda sorta want to eat a whole one of these myself. *heart eyes*