Creamy No-Bake Key Lime Pie Recipe Easy Homemade Graham Cracker Crust
A bright and sweet no-bake key lime pie with a creamy filling and buttery graham cracker crust, perfect for summer gatherings and fuss-free dessert lovers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (150 g) graham cracker crumbs
- 5 tablespoons (70 g) unsalted butter, melted
- 2 tablespoons (25 g) granulated sugar
- 8 oz (225 g) cream cheese, softened
- 1 can (14 oz / 400 g) sweetened condensed milk
- ½ cup (120 ml) fresh key lime juice
- 1 tablespoon (15 ml) lime zest
- 1 teaspoon (5 ml) pure vanilla extract
- Optional Topping:
- 1 cup (240 ml) heavy whipping cream, chilled
- 2 tablespoons (25 g) powdered sugar
- Extra lime zest or thin lime slices for garnish
Instructions
- Make the Graham Cracker Crust: Combine 1 ½ cups graham cracker crumbs and 2 tablespoons sugar in a medium bowl. Pour in the melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom and up the sides of your 9-inch pie dish. Use the bottom of a glass to compact it evenly. Chill in the fridge for at least 15 minutes to set while you prepare the filling.
- Prepare the Creamy Filling: In a large mixing bowl, beat 8 oz softened cream cheese until smooth and creamy—no lumps! This usually takes about 2-3 minutes with an electric mixer on medium speed. Add the sweetened condensed milk gradually, mixing well after each addition to keep it silky.
- Add Lime Flavor: Stir in ½ cup fresh key lime juice, 1 tablespoon lime zest, and 1 teaspoon vanilla extract. Mix just until combined—overmixing can cause the filling to lose its airy texture. The mixture should be thick but pourable, with a fresh citrus aroma.
- Assemble the Pie: Pour the filling into the chilled graham cracker crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 3 hours, preferably overnight.
- Optional Whipped Topping: Before serving, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar until soft peaks form. Spread or pipe on top of the pie. Garnish with extra lime zest or thin slices.
Notes
Use room temperature cream cheese for smooth blending. Chill the pie for at least 3 hours or overnight for best texture. Press crust firmly to avoid crumbling. Fresh key lime juice is preferred for best flavor. Whip cream topping just until soft peaks form to avoid graininess. Avoid freezing as texture may change.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Fat: 18
- Carbohydrates: 38
- Protein: 5
Keywords: no-bake key lime pie, creamy key lime pie, graham cracker crust, easy summer dessert, no oven pie, lime dessert