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This Easy Key Lime Pie Recipe delivers a refreshing pie that is irresistibly creamy, perfectly tangy, and dare I say, even better than the classic version. Made with key lime juice, cream cheese, sweetened condensed milk, and fresh whipped cream, the silky no-bake filling comes together with minimal effort and a store-bought or homemade graham cracker crust.
If you love simple desserts like my Homemade Banana Pudding or Mini Cheesecakes with Vanilla Wafer Crust, this key lime pie delivers the same make-ahead convenience with bright citrus flavor that is perfect for spring and summer.
Key Takeaways: Easy Key Lime Pie
- Serves: 8-10 and can easily be made ahead for entertaining
- Time Involved: 15 minutes for crust + 15 minutes for filling + 4 hour chill
- Simple Ingredients + Simple Prep: A creamy no-bake filling made without eggs keeps this recipe easy.
- Options for Crust: Use a store-bought or homemade graham cracker crust
- Allergy-Friendly: Egg-free and a gluten-free option
- Why This is the Best Key Lime Pie Recipe: The fresh whipped cream gives the filling an ultra-light, cloud-like consistency, while using bottled key lime juice keeps the flavor consistent.
Recipe Highlights
Kristen's Keys
After making this pie dozens of times for my family and friends, I have learned a few things that help ensure a creamy filling with signature key lime flavor.
- Use room temperature cream cheese. This ensures the filling blends completely smooth without lumps.
- Use bottled key lime juice and fresh lime zest. While I almost always prefer fresh citrus juice, key lime pie is the exception. Key limes are expensive, hard to find, and tedious to juice. Bottled key lime juice gives this pie it's classic flavor without the hassle, while fresh lime zest keeps the filling bright and fresh.
- Slowly drizzle the key lime juice into the filling. The acid in the lime juice may curdle the cream cheese if added all at once (I know this from experience!) Slow and steady keeps the filling silky smooth.
- Chill at least 4 hours before serving, but overnight is best. This gives time for the flavor to fully develop and the pie to set up for cleaner slices.
Happy Cooking! xo Kristen
Note on Ingredients
- Key Lime Juice: Bottled key lime juice works beautifully here and saves a lot of squeezing tiny limes. Nellie & Joe's Key West Lime Juice is my go-to brand as the flavor is always consistent.
- Fresh Limes: Use regular limes (persian limes) for lime zest, as they are easy to find and give the filling a concentrated, bright flavor. Pop the zested limes back into the fridge and use the lime juice to dress Texas caviar or a quick slaw for Crockpot Carnitas.
- Cream Cheese: Use full-fat cream cheese for the best texture. Reduced-fat (neufatchel) cream cheese works, but never use fat-free, as the filling will not be as creamy and can even have a slightly artificial taste.
- Sweetened Condensed Milk: This keeps the ingredient list short, while sweetening the pie beautifully and keeping the consistency smooth. I have used fat-free and regular sweetened condensed milk with no change in the consistency.
- Graham Cracker Crust: Made with graham crackers and melted unsalted butter. A store-bought crust works just as well.
Modifications & Variations
- Use Fresh Key Limes: You will need 16-20 key limes to yield ½ cup of fresh key lime juice needed to make this pie. Be sure to zest before juicing.
- Use Regular Lime Juice: The flavor won't be authentic, but still incredibly tasty. You will need about 4 large limes for ½ cup juice. I don't recommend bottled lime juice, unless you are using a brand that simply lists lime juice as an ingredient. Otherwise, it can be a bit artificial tasting.
- No-Bake Key Lime Pie: Swap the homemade crust for a store-bought graham cracker crust and prepare filling as directed. Or skip baking the homemade crust and chill instead.
- Use a Springform Pan: Feel free to use a 9-inch springform pan in place of a pie plate. Spread the crust over the bottom of the pan (not up the sides), just as you would when making homemade cheesecake. I prefer a springform pan for easier slicing.
- Gluten-Free: Use gluten-free graham cracker crumbs to make the crust OR opt for a store-bought gluten-free graham cracker crust.
- Serve Frozen: Rather than refrigerating, freeze the key lime pie until frozen solid. Remove from the freezer for 10-15 minutes prior to slicing and serve frozen for a refreshing summer recipe.
How to Make Key Lime Pie
While you will find the full instructions in the recipe card, the following step-by-step with photos is provided to help you feel confident about achieving perfect results.
Prepare Graham Cracker Crust
Grab a store-bought graham cracker crust or use the following instructions to make your own in about 15 minutes. The process is the same with regular or gluten-free graham crackers.
- If using whole graham crackers, add them to a food processor and pulse into fine crumbs. Otherwise, add the crumbs, salt, and melted butter to the food processor and process until the mixture resembles wet sand.
- Transfer the crumbs to a deep 9-inch pie plate and use a heavy-bottomed glass or your hands to press the mixture into an even crust.
- Chill the crust or for better texture, bake for 10 minutes to set and then let cool while you prepare the filling.
Prepare Key Lime Pie
This no bake filling comes together easily. Just don't be tempted to try to combine the steps. Mixing the ingredients in the way I have laid out ensures a lump-free, creamy filling.
- In a large mixing bowl, beat the cold heavy cream until soft peaks form. You are looking for the cream to just hold it's shape when you lift the mixer out of the bowl.
- In a separate mixing bowl, mix the cream cheese until it is smooth and creamy. If there are lumps now, the filling will never be fully smooth.
- Add the sweetened condensed milk, lime zest, vanilla, and mix until smooth.
- Slowly drizzle the key lime juice into the mixture. You can do this with the mixer running, or simply add a few tablespoons at a time, mix, add a couple more tablespoons, and mix again.
- Add a generous scoop of the whipped cream to the key lime mixture, then using a rubber spatula, gently fold the mixture up and over the whipped cream to gently combine. Add the rest of the cream and repeat the process until the cream is fully incorporated. This is the same gentle process used to make my homemade banana pudding.
- Spread the mixture evenly into the prepared crust.
- Cover the surface of the pie with plastic wrap to prevent a skin forming on the pie's surface (just as I recommend when making homemade vanilla pudding) and refrigerate for at least 4 hours.
- Slice and serve or garnish with additional lime zest, lime slices, and fresh whipped cream. The garnishes are pretty but completely unnecessary in terms of taste.
Storage Instructions
- Refrigerate: Cover with plastic wrap (or place the pie in an airtight container) and store in the refrigerator for up to 3 days. After day three, the filling begins to lose its structure.
- Freeze: Freeze tightly wrapped for up to 2 months. Let sit at room temperature for 10-15 minutes before slicing and serving frozen.
- Make-Ahead: Ideal to make 12-24 hours prior to serving. The pie will have the best texture and flavor at this point.
Key Lime Pie FAQs
I don't recommend it. Frozen whipped topping is already sweetened, while the fresh whipped cream used in this recipe is not. Using Cool Whip (or another whipped topping) can make the pie overly sweet and dull the bright, tangy key lime flavor that makes this pie so irresistible.
No, you can simply press the processed graham crackers into the pie plate and chill the crust while you prepare the filling. That said, I find baking the crust gives the pie more texture AND helps keep the crust intact when sliced.
Most often, the pie simply needs more chilling time. Make sure the whipped cream reaches soft peaks and the pie chills at least 4 hours.
Two simple steps make all the difference. First, be sure the cream cheese is fully softened and beat it until completely smooth and creamy before adding any other ingredients. Second, slowly drizzle in the lime juice while mixing to help the filling stay silky smooth and prevent curdling.
No. Traditional key lime pie is usually baked and made with eggs. This version is a no bake key lime pie designed to be easier, creamier, and more reliable for home cooks. I personally prefer this light and creamy key lime pie everyday over the traditional custard base.
More Desserts Fit for Summer
- Homemade Fudgesicles
- Homemade Drumstick Ice Cream Cones
- No-Churn Vanilla Ice Cream
- Homemade Blackberry Crisp
- Peach Cobbler with Biscuit Topping
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Easy Key Lime Pie
Video
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs, ~18 graham cracker sheets or 2 sleeves
- ½ cup unsalted butter, melted
- 1 pinch sea salt
Key Lime Pie
- 1 cup heavy whipping cream, COLD
- 1 (8-ounce) package full-fat cream cheese, at room temperature
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 tablespoons lime zest, about 2-3 regular limes
- ½ cup key lime juice, see note
- 1 9-inch graham cracker crust, homemade or store-bought
Instructions
For the Crust
- Arrange a rack in the center of the oven and preheat the oven to 350℉.
- If using whole graham crackers, break them in half and add to a food processor fitted with an s-blade. Pulse until they become fine crumbs.
- To the graham cracker crumbs, add the melted butter and a pinch of salt and pulse again to bring the mixture together. It should resemble wet sand.
- Transfer the mixture into a 9-inch deep pie plate. Using the bottom of a measuring cup, press the mixture into the bottom and up the sides of the pie pan.
- Bake for 10 minutes until the crust is golden. Let cool completely while you prepare the pie filling. You can skip baking the crust, but I find a homemade graham cracker crust has the best texture when quickly baked and cooled.
Key Lime Pie
- Pour 1 cup heavy whipping cream into a large mixing bowl or bowl of stand mixer. Using a handheld mixer or the whisk attachment, beat the cream on medium-high speed until soft peaks form. Set aside. If using a stand mixer, transfer the mixture to a bowl and set aside.
- Add 1 (8-ounce) package full-fat cream cheese to the bowl of a stand mixer or into a large mixing bowl. Beat on medium speed until smooth and creamy - no lumps! This will take 2-3 minutes.
- Once the cream cheese is smooth, add in 1 (14-ounce) can sweetened condensed milk, 1 teaspoon vanilla extract, and 2 tablespoons lime zest and beat again on medium speed, until well combined, stopping to scrape down the sides as needed.
- With the mixer still running on medium speed, slowly drizzle in ½ cup key lime juice until fully incorporated.
- Turn off the mixer and then gently fold in the whipped cream, about a cup at a time, until no streaks remain.
- Spoon the key lime mixture into the prepared pie crust, spreading it out into an even layer.
- Cover with plastic wrap and refrigerate for at least 4 hours, overnight is best.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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