The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This No-Bake Key Lime Pie recipe is so creamy, dreamy, and tart. It’s easy to make and the perfect quick and easy dessert for Summer.
This pie costs $7.44 to make 8 servings. That is only $0.93 per slice!
No-bake desserts are great for beating those summertime heat waves. Some of our favorite no-bake recipes include this No-Bake Banana Split Cake, this No-Bake Oreo Cheesecake, and this No-Bake Lemon Icebox Pie.
A summer-time indulgence that takes just fifteen minutes to make. This is our kind of dessert! Make it for your next BBQ, potluck, or just because you are craving something sweet and tangy.
The cream cheese filling is sweetened with condensed milk and tart from the fresh key lime juice. The sweet and tart combination is perfectly refreshing.
No-Bake Key Lime Pie is an easy dessert that will keep you cool, satisfied, and out of the kitchen! It is a total crowd-pleaser that involves a little effort and yields big results.
Ingredients and Cost
RECIPE COST: $7.44
PRICE PER SERVING: $0.93
- 10-inch Graham cracker crust – $1.39
- 8 ounces cream cheese – $1.96
- 14 ounce can sweetened condensed milk – $1.98
- 1/2 cup key lime juice – $0.62
- 1 Tablespoon key lime zest – $0.32
- 1 cup heavy whipping cream – $1.17
To find out more about how we price our recipes, check out Budget Recipes Explained.
Instructions
- First, make the filling in a large bowl and set it aside.
- Next, beat the whipping cream until stiff peaks form.
- Fold the whipping cream into the key lime mixture.
- Spread the mixture into the pie crust.
- Finally, chill for 3 hours before serving.
Recipe Variations and Substitutions
- If you squeeze your own key lime juice, you’ll need about 1 pound of key limes.
- Instead of whipped cream, you can use an 8-ounce container of Cool Whip.
Storage Tips
Serve: As with most recipes with dairy products in them, you shouldn’t leave this pie out for longer than 2 hours.
Store: This pie will keep covered in the refrigerator for 4-5 days.
Freeze: This pie is delicious when frozen! Cover with two layers of foil and freeze for up to two months. Thaw at room temperature for 30-90 minutes (depending on how solid you want the pie).
Cook’s Tools
- mixing bowls
- liquid measuring cup
- measuring spoons
- handheld mixer
- rubber scraper
- mixing spoon
Recipe FAQs
We prefer to use key limes because the flavor is slightly more tangy than regular limes, making them perfect for this sweet dessert. However, sometimes they can be hard to find in the grocery stores, so you can definitely substitute regular limes in this recipe and still have an amazingly fresh and tart Key Lime Pie!
The culprit is most likely the cream cheese not getting smooth enough while mixing it. To make the cream cheese easier to beat, let it sit out at room temperature first for at least one hour to make it easier to beat smooth.
Fresh is always best, in our opinion. However, just as you can substitute regular limes for the key limes in this recipe, you can also substitute bottled lime juice for the key limes.
Get Kids Involved
Ages 2-3: Your little one can help fold in the whipping cream to the lime mixture. He/she can also help spread the mixture into the pie crust.
Ages 4-5: If you are squeezing limes, have your little one help do this to get the needed amount of lime juice. Teach them to roll the limes on the countertop before you cut them. This will make squeezing them easier.
Ages 6-8: Teach your child how to use a handheld mixer so they can beat the whipping cream until stiff peaks form. To begin, hold your hand on theirs until they get a hang of your handheld mixer’s power.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
Budget Tips
We like to stock up on sweetened condensed milk when our local grocery store has a case lot sale. Then we have some on hand to make these delicious desserts.
More Desserts:
- 4th of July Poke Cake
- Aunt Nancie’s Pistachio Pudding Cake
- Cake Mix Banana Bread
- Cake Mix Peach Cobbler
- Cheesecake Fruit Salad
- Chick-Fil-A Copycat Frosted Lemonade
- Chocolate Wacky Cake
- Cinnamon Sugar Pretzel Bites
- Copycat Lofthouse Sugar Cookies
- Chocolate Peanut Butter Bon Bons
No-Bake Key Lime Pie Recipe
Equipment
- mixing bowls
- Liquid measuring cup
- Measuring spoons
- handheld mixer
- rubber scraper
- mixing spoon
Ingredients
CRUST:
- 10- inch Graham cracker crust 9-ounce crust
LIME FILLING:
- 8 ounces cream cheese softened
- 14 ounce can sweetened condensed milk
- ½ cup key lime juice fresh or bottled
- 1 Tablespoon key lime zest from about 4 small key limes
- 1 cup heavy whipping cream
FOR SERVING:
- Whipped cream optional
- Fresh key lime slices optional
- Raspberries optional
Instructions
MAKE FILLING:
- In a large mixing bowl, beat cream cheese until smooth.
- Add sweetened condensed milk, key lime juice, and key lime zest and beat until smooth
- Pour the whipping cream into a large bowl. Beat on low for 1 minute, then increase the speed to medium-high and beat until stiff peaks form.
- Gently fold whipping cream into the key lime mixture until well combined.
- Spread the mixture into the pie crust.
CHILL:
- Chill in the refrigerator or freezer, depending upon your preference, for 3 hours or overnight until firm.
SERVE:
- Serve with additional whipped cream, key lime slices, and raspberries if desired.
Notes
- If you squeeze your own key lime juice, you’ll need about 1 pound of key limes.
- Instead of whipped cream, you can use an 8-ounce container of Cool Whip.
Marsha says
Best no-bake key lime pie I’ve made, everyone loved it!
Taryn says
This was the perfect dessert for our 4th of July bbq – thanks!