This light and fluffy, no-bake key lime pie is perfect for spring and summer. And you won’t believe how easy it is to put together!
Why You’ll Love This Recipe
If you’re looking for the perfect dessert for spring or summer entertaining, look no further than this luscious Easy Key Lime Cream Pie.
Sweetened condensed milk, key lime juice and homemade whipped cream are combined and piled into a homemade graham cracker crust for an easy to make dessert that is sure to have everyone asking for seconds.
At least, everyone in my family was asking for seconds. And thirds…..
The smooth, creamy citrus filling is the perfect blend of sweet and tart. And garnished with freshly sliced limes and a sprinkling of zest, this pie makes for a beautiful presentation.
Everyone will think you spent hours in the kitchen!
I do definitely recommend using key lime juice if possible. It’s got a more zippy lime flavor than regular lime juice and really makes this pie pop with citrus flavor.
Of course, regular lime juice will work in a pinch, but you might want to add some lime zest to the filling to really amplify that lime flavor.
I actually like to put this pie (and most of my no-bake pies) together in a tart pan with a removable bottom. It makes it so much easier to get out that first slice like a pro.
You could even use mini Mason jars to make up individual servings of key lime pie. No matter how you serve it up, this smooth and creamy key lime pie is sure to be a hit!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Graham cracker crumbs
- Butter
- Sugar
- Sweetened condensed milk
- Key lime juice
- Heavy cream
Easy Key Lime Cream Pie
Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons butter melted
- 1/4 cup + 2 tablespoons sugar divided
- 1 14 oz. can sweetened condensed milk
- 1/2 cup key lime juice
- 1 1/2 cups heavy cream
Instructions
- Preheat oven to 350 degrees. In a medium bowl, combine graham cracker crumbs, melted butter and 2 tablespoons of sugar.
- Press into the bottom and up the sides of a 9-inch pie plate. Bake for 7-10 minutes, or until golden; cool completely.
- Add sweetened condensed milk to a large bowl. Gradually beat in key lime juice with an electric mixer until smooth and thickened.
- In a separate bowl, beat cream and 1/4 cup sugar with an electric mixer until stiff peaks form. Fold whipped cream in to key lime mixture.
- Spoon filling into cooled crust. Cover and refrigerate for at least 1 hour, or until set.
Video
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9 comments
Penny
Easy and so delish!! My go-to from now on. Everyone loves and wants your recipe! Thanks so much!
Jenny
This recipe was great! I used a tart pan with removable bottom, and used fresh lime juice from the limes off my lime tree, and it was perfect. The only thing I would add is spray some whipped cream on it before serving, so I’m going to buy some tomorrow for the second half of the pie. Yum!
Luke
Added a little bit of tequila to the lime mixture… adult key lime version! DELICIOUS
Karen Gleason
Delicious recipe… tart pan users can always top their pie with whipped cream to guild the lily and add some volume to the appearance.
I have also frozen this and put freshly whipped cream on just before serving for an interesting contrast which is just a little riff on your whip cream rosettes.
Danelle
Great ideas! Thank you!
Melissa Griffiths
This just screams summer! So delicious and fresh!
Danelle
Thanks so much Melissa!
Penny
It looks like you made your key lime pie in a tart pan; however, the recipe calls for a pie plate. Which do you prefer and how does one adjust the cooking time for a tart pan instead of a pie plate? Thanks for your help – I love the idea of using a tart pan!
Danelle
I did make it in a tart pan. The cooking times are the same. I like mine because it has a removable bottom and is much easier to serve. However, since most people have pie pans instead of tart pans, I state pie pan in the recipe so it’s more accessible to everyone. Sometimes if people don’t have the exact equipment, they think they can’t make the recipe. But yes, you can use a tart pan, and the only difference really is that your “pie” might not be quite as full, as tart pants are often a little larger.