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Judy John

Whipped No Bake Key Lime Pie Recipe

Whipped no bake key lime pie combines airy cream, bright citrus, and a crisp crumb crust for an easy chilled dessert with elegant texture.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 301
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs fine crumbs
  • 0.5 cup butter melted
  • 2 tbsp sugar
Filling
  • 14 oz sweetened condensed milk 1 can
  • 0.5 cup key lime juice fresh or bottled
  • 1 tbsp lime zest
  • 1.5 cups heavy cream cold
  • 2 tbsp powdered sugar for whipped cream
Topping
  • 1 cup whipped cream for garnish
  • 1 tbsp lime zest extra garnish

Equipment

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

Method
 

  1. Mix crumbs, butter, and sugar until moistened. Press firmly into pie dish.
  2. Freeze crust 10 minutes so it firms and stays crisp.
  3. Whisk condensed milk, lime juice, and zest until smooth and slightly thickened.
  4. Whip heavy cream with powdered sugar to medium peaks.
  5. Fold whipped cream gently into lime mixture to create a light, airy filling.
  6. Spoon filling into crust and smooth the top.
  7. Refrigerate until firm and sliceable.
  8. Top with whipped cream and zest. Freeze 10 minutes before slicing if cleaner cuts are desired.

Notes

For softer texture, chill until just set. For firmer slices, freeze briefly before serving. Handle slices with a warm knife for neat assembly. Add berries, coconut, or vanilla for flavor changes. Store covered in refrigerator up to 3 days.