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Judy John

Creamy No Bake Key Lime Pie Recipe

Creamy no bake key lime pie blends silky citrus filling and buttery crumb crust into an easy chilled dessert with bright flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 289
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs fine crumbs
  • 0.5 cup butter melted
  • 2 tbsp sugar
Filling
  • 8 oz cream cheese softened
  • 14 oz sweetened condensed milk 1 can
  • 0.5 cup key lime juice fresh or bottled
  • 1 tbsp lime zest
  • 1 cup heavy cream whipped to soft peaks
Topping
  • 1 cup whipped cream
  • 1 tsp lime zest for garnish

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Spatula
  • Freezer
  • Scoop
  • Tray
  • Pie Dish
  • Refrigerator

Method
 

  1. Mix crumbs, butter, and sugar until coated. Press into pie dish firmly.
  2. Chill crust 10 minutes so it sets.
  3. Beat cream cheese until completely smooth and fluffy.
  4. Whisk in condensed milk, lime juice, and zest until thick.
  5. Fold whipped cream into filling gently for silky texture.
  6. Spoon filling into crust and smooth top evenly.
  7. Refrigerate until firm or freeze briefly for cleaner slices.
  8. Top with whipped cream and zest, then serve chilled.

Notes

For softer texture, chill just until set. For firmer slices, freeze 15 minutes before serving. Handle slices with a warm knife. Add more zest for stronger citrus or swap lemon juice. Store covered in refrigerator up to 3 days.