Key lime pie is one of those desserts that looks fancy but couldn’t be easier to make. With its bright citrus flavor, creamy texture, and buttery graham cracker crust, it nails that sweet-tart balance that keeps you going back for another slice.
And when you take the oven out of the equation? It gets even easier. This version is completely no-bake, making it perfect for hot days, quick prep, or anytime you just want to keep things simple.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs (about 10 full crackers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 4 large egg yolks (or skip for a lighter, egg-free version — see below)
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice (bottled or fresh)
- 1 tablespoon key lime zest (optional, but worth it)
- 8 oz cream cheese, softened (for stability in a no-bake version)
For the topping (optional but recommended):
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Make the No-Bake Crust
First, make the graham cracker crust. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is evenly moistened.
Then press the mixture firmly into a 9-inch pie dish, using your hands or the bottom of a measuring cup. Make sure to press the crust slightly up the sides.
Place the crust in the freezer for at least 20 minutes to set. This step firms it up so it holds together once the filling is added.
Make the No-Bake Filling
In a medium bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and mix until well combined. Stir in the lime juice and zest, then beat again until the filling is thick, creamy, and fully mixed.
If you want to keep it egg-free, this version works great as-is. If you prefer a richer, custard-like flavor, whisk in the egg yolks — but only if you’re using pasteurized yolks or planning to chill for at least 12 hours to ensure food safety.
Otherwise, skip them and let the cream cheese and lime juice do the work.
Pour the filling into the chilled crust and smooth out the top with a spatula.
Chill Until Firm
Cover the pie loosely with plastic wrap or foil and refrigerate it for at least 4 hours. Overnight is even better. The filling will firm up as it chills and slice cleanly when ready.
Whip the Cream
Before serving, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Spread it over the pie or pipe it around the edges. It adds a soft, rich contrast to the tart filling.
Serve It Cold and Zesty
Use a sharp knife dipped in warm water to get clean slices. This pie is best served cold straight from the fridge. Garnish with a little extra lime zest or thin lime slices to make it pop.
Why This No-Bake Version Works
By using cream cheese and sweetened condensed milk, the filling thickens without needing heat.
The lime juice gives it that classic tang, and the graham cracker crust adds just the right crunch. It’s every bit as satisfying as the traditional baked version, but way easier to pull off — especially in warm weather.
Shortcuts and Swaps
Pressed for time? Use a store-bought graham crust. Don’t have cream cheese? Sub in Greek yogurt for a tangier, lighter filling. You can also use regular lime juice if key limes aren’t available — it still hits the right notes.
Make It Your Own
Turn this into mini tarts by dividing the crust and filling into small ramekins or a muffin tin lined with paper cups. Add toasted coconut to the crust for a tropical spin. Or swirl in a bit of raspberry puree before chilling for a fruity twist.
Your new Favorite Dessert!
This no-bake key lime pie brings all the classic flavor without ever touching your oven. It’s bright, creamy, and refreshing — the kind of dessert that fits into any season and keeps people coming back for seconds.
If you’ve got 15 minutes and a fridge, you’ve got this pie in the bag.
