Key Lime Pie Recipe

This refreshing no-bake Key Lime Pie Recipe is a zesty, sweet and tangy dessert with a buttery graham cracker crust and cloud-like whipped cream—perfect for sunny afternoons or festive gatherings.

I first discovered this citrus lover’s dream during a beach trip in the Florida Keys years ago. The bright, puckery flavor of real Key lime juice balanced by silky sweetened condensed milk felt almost magical—and honestly, it still is. Unlike heavy baked pies, this version chills into a dreamy texture, making it the kind of dessert you can whip up at the last minute and have guests swooning before the first bite. You know what? It’s become my go-to for summer barbecues, birthday celebrations, and anytime I crave a slice of sunshine.

Why You’ll Love This Recipe

• No oven needed—your kitchen stays cool even on hot days
• Ready in under an hour (plus chilling)—quick dessert fix
• Balanced sweet and tangy flavor—thanks to fresh Key lime juice
• Buttery, crisp graham cracker crust—no fuss, big payoff
• Uses simple pantry staples like sweetened condensed milk
• Topped with airy whipped cream—a light, refreshing finish
• Make-ahead friendly—prep a day ahead to save time
• Kid-approved and crowd-pleasing—everyone asks for seconds

Ingredients

• 1¾ cups graham cracker crumbs (about 12 full crackers; use gluten-free if needed)
• ⅓ cup granulated sugar (or coconut sugar for a deeper flavor)
• 6 tablespoons unsalted butter, melted (I like Kerrygold for richness)
• 1 can (14 oz) sweetened condensed milk (whole-milk style)
• ½ cup fresh Key lime juice (~8–10 small limes; substitute fresh regular lime juice in a pinch)
• 1 teaspoon finely grated lime zest (reserve a pinch for garnish)
• 1 cup heavy whipping cream (Chobani Greek yogurt works for a tangy twist)
• 2 tablespoons powdered sugar (for lightly sweetened whipped cream)

Tips

• For the graham cracker crust, crush crackers in a food processor for uniform texture.
• If Key limes aren’t available, Persian limes work; flavor will be similar but slightly less aromatic.
• Make sure the sweetened condensed milk and lime juice are well chilled—this helps the filling set up faster.

Directions

1. Prepare the crust. In a medium bowl, stir together graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch springform or pie pan—using the back of a measuring cup helps compact it nicely.
2. Chill the crust. Pop the crust into the refrigerator for at least 15 minutes (or freezer for 5) while you mix the filling. This little pause ensures a crack-free, crisp base.
3. Whip the cream. In a chilled bowl, beat heavy cream with powdered sugar on medium-high until stiff peaks form—about 2–3 minutes. Set aside in the fridge.
4. Mix the filling. In a separate bowl, whisk sweetened condensed milk, fresh Key lime juice, and lime zest until smooth and slightly thickened. You’ll notice the filling lighten in color—this is normal and delightful.
5. Combine and fill. Gently fold half of the whipped cream into the condensed milk mixture to lighten the texture, then pour the filling into the chilled crust. Smooth the top with a spatula.
6. Finish with whipped cream. Dollop or pipe the remaining whipped cream over the pie, then sprinkle with reserved lime zest. A few thin lime slices look cute too.
7. Chill completely. Cover loosely with plastic wrap and refrigerate for at least 2 hours (ideally 4) until fully set. For the creamiest texture, let it sit overnight.

Servings & Timing

Yield: 8–10 generous slices
Prep Time: 20 minutes
Chill Time: 2–4 hours (or overnight for best results)
Total Time: About 2 hours 20 minutes (or overnight)

Variations

• Coconut-key lime pie: Swap ⅓ cup shredded coconut into the crust before pressing.
• Low-sugar twist: Use sugar-free graham crumbs and whip coconut cream with a touch of vanilla.
• Margarita-inspired: Add 1 tablespoon of tequila and a pinch of salt to the filling.
• Berry swirl: Puree strawberries or raspberries, swirl into the filling before chilling.
• Vegan version: Use coconut condensed milk and aquafaba-whipped cream—same zest, no dairy.
• Mini pies: Divide ingredients among 6–8 small tart pans for adorable single-serve treats.

Storage & Reheating

Store wrapped in the refrigerator for up to 4 days—keep it airtight to preserve that silky texture. While it’s not meant for reheating, you can freeze slices in a covered container for up to a month; thaw overnight in the fridge. Make-ahead tip: Assemble the crust and filling separately, then combine and chill when you’re ready—perfect for busy hosts.

Notes

• Best Key lime juice comes from fresh, never bottled—the bright acidity sets this pie apart.
• If your filling seems too runny, a teaspoon of gelatin dissolved in warm water can help it firm up.
• For extra punch, grate a little lime zest into the whipped cream before topping.
• I learned that chilling the crust first prevents it from becoming soggy—trust me, that step matters!

FAQs

Q: Can I use bottled lime juice?
A: You can, but fresh Key lime juice offers a brighter, more authentic citrus flavor.

Q: Why did my filling weep liquid?
A: Overbeating the whipped cream or not chilling ingredients enough can cause separation—beat just until stiff peaks form and keep everything cold.

Q: Is this recipe freezer-friendly?
A: Yes—freeze slices in a single layer, then stack with parchment paper; thaw in the fridge before serving.

Q: How do I get clean slices?
A: Run a sharp knife under hot water, wipe it dry, then slice for neat edges.

Q: Can I bake this pie?
A: Traditional Key lime pies are baked, but this no-bake version stays light and creamy—no oven required!

Q: What’s the difference between Key limes and Persian limes?
A: Key limes are smaller, more aromatic, and a bit tarter—Persian limes are milder but still tasty in a pinch.

Q: Can I prepare it a day ahead?
A: Absolutely—overnight chilling actually improves the texture and flavor meld.

Q: How do I make whipped cream stable?
A: Add a teaspoon of vanilla pudding mix or a pinch of cream stabilizer when whipping.

Conclusion

This Key Lime Pie Recipe combines zingy citrus, a sweet graham cracker crust, and billows of whipped cream into an irresistible, refreshing dessert. Whether you’re feeding a crowd or simply craving a bright pick-me-up, it’s a foolproof recipe that brings sunshine to any table. Give it a whirl, leave a comment, and don’t forget to check out my other refreshing no-bake dessert recipes for more sweet inspiration!