Easy Key Lime Pie Recipe | Creamy No Bake Dessert with Fresh Lime Flavor
A creamy, no-bake key lime pie with fresh lime juice and zest in a buttery graham cracker crust that chills to a silky, sliceable finish. Perfect make-ahead dessert with bright citrus flavor and cloud-like texture.
Ingredients
Ingredients
- Graham cracker crumbs (about 1 1/2 cups), finely crushed
- Unsalted butter (6 tablespoons), melted
- Granulated sugar (3 tablespoons)
- Fine sea salt, a pinch
- Sweetened condensed milk (2 cans, 14 ounces each)
- Fresh key lime juice (3/4 cup) or regular lime juice
- Lime zest (2–3 teaspoons), finely grated
- Heavy cream (1 cup), cold
- Cream cheese (4 ounces), softened to room temperature
- Pure vanilla extract (1 teaspoon)
- Salt, a pinch
- Whipped cream, for topping
- Extra lime zest or thin lime slices, for garnish
- Toasted coconut (optional), for garnish
Instructions
Instructions
- Stir graham cracker crumbs, granulated sugar, and a pinch of salt in a bowl, then pour in melted butter and mix until the texture resembles wet sand and clumps when pressed.
- Press the crumb mixture firmly into a 9-inch pie dish, pushing up the sides and compacting well, then freeze for 15 minutes to firm up.
- In a cold bowl, whip the heavy cream to medium-stiff peaks and set aside.
- In a separate bowl, beat the cream cheese until smooth and fluffy.
- Beat in the sweetened condensed milk until the mixture is silky.
- Stir in the lime juice, lime zest, vanilla, and a pinch of salt until slightly thickened.
- Gently fold the whipped cream into the lime mixture until no streaks remain.
- Pour the filling into the chilled crust and smooth the top.
- Cover and refrigerate for at least 6 hours or overnight until fully set.
- Before serving, top with whipped cream and garnish with lime zest or thin lime slices; add toasted coconut if desired.
Notes
For best flavor, use fresh lime juice and zest. Pack the crust tightly to prevent crumbling. Chill overnight for clean slices. If desired, bake the crust at 350°F (175°C) for 8–10 minutes and cool before filling. Variations: add toasted coconut to the filling, use a gingersnap crust, or add 1 tablespoon orange liqueur for a margarita twist.