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Judy John

Graham No Bake Key Lime Pie Recipe

Graham no bake key lime pie pairs a buttery graham crust with creamy tart filling for an easy chilled dessert everyone loves.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 281
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs fine crumbs
  • 0.5 cup butter melted
  • 2 tbsp brown sugar
Filling
  • 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
  • 2 tbsp graham crumbs for garnish

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Spatula
  • Freezer
  • Scoop
  • Tray
  • Pie Dish
  • Food Processor

Method
 

  1. Mix graham crumbs, butter, and brown sugar until sandy. Press into pie dish.
  2. Freeze crust 10 minutes so it firms and stays crisp.
  3. Whisk condensed milk, lime juice, and zest until thickened.
  4. Fold whipped cream into lime mixture gently for creamy texture.
  5. Spoon filling into chilled crust and smooth top evenly.
  6. Refrigerate until set and sliceable.
  7. Freeze briefly before serving if you want cleaner cuts.
  8. Top with whipped cream, extra crumbs, and serve cold.

Notes

For softer texture, chill only until set. For firmer slices, freeze 15 minutes first. Keep crust packed tightly for clean assembly. Add extra zest or use lemon juice for variation. Store covered in refrigerator up to 3 days.