Easy 10-Minute Key Lime Pie
Save RecipeMy easy Key Lime Pie recipe brings together a creamy, citrusy filling and rich graham cracker crust for a refreshing and vibrant no-bake dessert.
Hi Bold Bakers!
One of my most favorite spring and summer desserts is key lime pie! Sweet, tangy and rich, there’s a reason why this is a beloved classic. While most key lime pie recipes can take over an hour to make, this no-bake dessert cuts down on the fuss while holding on to all that punchy flavor.
Putting Together a Quick and Easy Dessert
This key lime pie recipe is one of my favorite things to make when entertaining as it’s low effort but high impact. The key lime filling comes together in just 10 minutes flat by combining cream cheese, sweetened condensed milk and heavy cream. Once whipped up, these three ingredients take on a rich texture like a cross between a cheesecake and a custard.
My easy key lime pie gives the classic recipe a much-needed makeover with the addition of lime juice and zest. Once I’ve added my graham cracker crust into my Good Cook 9” Pie Pan, I pour my key lime pie filling over the crust and allow it to set in the fridge for a minimum of eight hours. I can’t imagine an easier no bake dessert!
What is the difference between a key lime and a regular lime?
The difference between a key lime and a regular lime is that a key lime is slightly more tart, making the fruit great for balancing sweet flavors. That being said, I have never really had a problem with using regular limes in all of my experience as a professional chef. Don’t worry if you can’t find key limes — go ahead and use whatever variety you can find. This pie really packs that lime punch as it has a half cup of freshly squeezed lime juice. The best key lime pie recipe WILL NOT use the store-bought stuff for this. To simply juice limes at home I always rely on my trusty Good Cook 2-In-One Juicer & Strainer. I love this product as it catches the pesky seeds and pulp I want to avoid adding to my recipes and makes it so you can really get all the juice out of tough citrus.
How to decorate a key lime pie
Even though this no-bake key lime pie is made in 10 minutes, it looks like it took ages. This quick dessert is dressed up to the nines, complete with whipped cream and curls of thinly sliced lime. I love to add zest and lime slices as they add vibrant color and tell people that this pie is the real deal packed with tangy, citrus flavor. To pipe on those perfect swirls or cream, I use the piping bag and nozzle included in my Sweet Creations 12-Piece Cupcake Decorating Kit. This finishing touch is so easy to do but makes my pie look super polished and professional. Feel free to load up on as much cream and lime as you see fit. Enjoy!
Special thanks to GoodCook for sponsoring this recipe. I’m proud to be an ambassador for GoodCook so I can show you some of my favorite kitchenware products.
For more quick and easy dessert recipes check out my:
- For the graham cracker crust:
- 2 cups (6oz/170g) graham cracker crumbs (or any plain biscuit))
- ¾ cup (6oz/170g) butter, melted
- For the filling:
- 1 can (14oz/398g) sweetened condensed milk
- ⅓ cup (2½floz/71ml) whipping cream
- 1 cup (8oz/225g) cream cheese
- ½ cup (4floz/115ml) lime juice, freshly squeezed
- zest of 3 limes
- 1½ teaspoons vanilla extract
- Whipped cream for decorating
- Prepare the graham cracker crust by mixing the melted butter with the graham crumbs until you've reached the texture of wet sand.
- Transfer the crust mixture into your GoodCook Non-Stick 9 Inch Pie Pan and press down using your fingertips. Use a small bowl or cup to push the crumbs up the side of the tin. This will form an even crust. Once the graham mixture has been pressed into the tin place in the fridge to set for roughly 30 minutes. Note: If you want to be able to remove your pie from the dish to serve then line your pie tin with 2 layers of cling wrap. This will ensure you can easily remove the pie crust from the tin.
- While the crust is setting make the key lime filling : First juice ½ cup of fresh limes using the GoodCook Zester/Juicer.
- In a large bowl whip the cream cheese, condensed milk, whipping cream, lime juice, lime zest and vanilla. Whip for roughly 4-5 minutes until it firms up. Don't worry if your mix is not really firm as it will set up in the fridge overnight.
- Remove the pie crust from the fridge and fill with the filling mixture. Return to the fridge and allow to set for a minimum of 5 hours but preferably overnight. As there is no setting agent, it needs a long time in the fridge.
- Once set, fit a GoodCook piping bag with a nozzel then fill with whipped cream. For this I suggest using the Sweet Creations Cupcake Decorating Kit (12 Pieces). Decorate your pie with whipped cream and slices of lime and enjoy!
- This pie can be kept covered and stored in the fridge for up to 4 days.
Meet Gemma
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Looks delicious, I’m definitely going to make this! I have a question: can I leave the condensed milk out? I would use sweetened whipping cream and that and the condensed milk would make the pie too sweet.
Hi Melinda,
I think yes, but I am not sure what this whipping cream is!
If it is real dairy cream, a high fat one, 35% or more, then it will work, with the cream cheese, as a cheesecake.
If the ingredients are not right, then it will not set, without a gelling agent. Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
You can do this over a pan of hot water too.
Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
*Do prepare the base before you start mixing.
*Do not overheat the cream.
*Do follow the instructions on your gelling agent pack.
This is easy when you try it!
This is a way to get there with this recipe, while changing the recipe,
Gemma 🙂
We have some allergies in our family, to say the least. This recipe looks amazing and would love to make it vegan. I know of a really good vegan cream cheese, but… I was wondering if you know of a dairy-free sub for the whipping cream? I know you have a dairy-free condensed milk, but the whipping cream would be very handy to have in the resource book, if you know what I mean. Is there even a way I could use almond milk or soy milk? Probably won’t whip up the same but is there something I could add to it to solve this? Is there something I could buy online or at a health food store? Any suggestions or ideas would be much appreciated. I really want to try some of your recipes especially as summer is coming up and I will have a lot more free time. Again this looks absolutely amazing and I absolutely love the simplicity.
Hi Carrie,
Food allergies are really a torment for so many people, and you have my sympathy.
There are a couple of things that will help you here. Milks can be set up, to perform like cream in some recipes, including cheesecake. (https://www.biggerbolderbaking.com/turn-milk-into-whipped-cream/) now this will never be real dairy cream, but it helps, particularly when we want to enjoy something which we miss from out treats.
Get to know AGAR AGAR/CARRIGEEN MOSS/CHINA GRASS these are vegetable based (seaweed) gelling agents, and they are a great alternative to animal gelatin. You will need to research the best one to use, and what you can find where you live, and then experiment, but it is worth it.
I have nut milks here too, and these may also help, almond milk is a lovely thing, but some people can be intolerant of this too.
Check the VEGAN section here too, you may find something to suit!
I hope this is of help,
Gemma 🙂
Fantastic!! Everyone loved it . I think the next time I make it I will just put a couple tablespoons of the graham cracker crust mixture in the bottom of a desert dish and pour the key lime on top. It was what I would call a “soft set” pie so it was a little tricky cutting it into perfect portions. However it was delicious and easy to make if I could give it 10 stars I would!
hi Gail,
You can set it up too. The cream cheese and cream I get here in the US sets up well, but I know that this is not so for many places.
Using a little gelatin changes this.
Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
You can do this over a pan of hot water too.
Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
*Do prepare the base before you start mixing.
*Do not overheat the cream.
*Do follow the instructions on your gelling agent pack.
This is easy when you try it!
Yes, this is lovely served in individual glasses too, and feels really special when we get our own portion! Thank you for this kind review,
Gemma 🙂
Thank You Gemma I will give this a try. My family has already asked me to make it again. So refreshing! I think I better plan on making two.
Hi Gemma,
I am a really big fan of quick n easy dessert recipes but the problem is we can’t wait that long to try it!! The cream cheese mixture itself smells n tastes so good..Okay, my question is, can we freeze it?
Hi there,
Yes, you certainly may freeze it, and you can eat it as a semifreddo, that is partly frozen, and it will be delicious too!
Gemma 🙂
Thank you.. I am definitely giving the semi frozen version a try😉
How long do you think this would stay good if frozen? Such a good idea! would you just wrap in freezer wrap or maybe place the whole thing in a freezer bag?
Hi Gail,
Yes, that is what I would do, if you have a large enough freezer bag. Wrap with cling wrap alternatively, cover down well, and freeze like that. open freezing, without wrapping, to set a pie like this really works too, then wrap it really well for storage. Should hold well for a few weeks.
Thank you for being in touch,
Gemma 🙂
Ma’am.. Which are the mixed spices used in your carrot cake recipe? Please reply it’s names and ratios…. Tomorrow I want to make that cake for some guests.. So please give reply me Ma’am…
Hi,
The recipe can be found at the bottom of this page https://www.biggerbolderbaking.com/best-ever-carrot-cake/.
Best,
Gemma.
Hi Gemma!
Is there any substitute I can use for the whipping cream? In my country is really difficult to find
Hi Geraldine,
You can try mascarpone if that helps. Or even creme fraiche.
Best,
Gemma.
Hi, Gemma,
This looks delicious, but I was wondering. . . well, I looked up key lime Pie, and according to Wikipedia it’s supposed to be like a lemon meringue pie, but with a lime custard instead of a lemon one. This looks more like a key lime cheesecake (nothing wrong with that), but since it doesn’t have a custard or meringue, does it still count?
— Sadie
Hi Sadie,
Well, haha! you have a point. The same applies to the Tiramisu recipe, but the idea here is SPEED!
It is a different thing to make a custard, takes some time, and can be tricky. This is a shortcut, to the flavor and texture, but essentially is more of a cheesecake, you got me there!
Gemma 🙂
Do one on how to make pasta from scratch please…. 😁
Yes, I use king Arthur flours recipe for fresh pasta. It is the best I have found.
Gemma 🙂
I love this so much!! Have to try making this sometime 🙂
Could you make an orange cream pie next! It’s one of my favorites and it’s a unique recipe I don’t see many people doing. This pie is great by the way! Can’t wait to make it this weekend!
Oh interesting. I’ll have to look into that.
Great idea!
Gemma.
Key lime pie looks delicious! Love Your recipes!
Delighted to hear that! Thanks for the comment.
Gemma 🙂
Love this recipe,Gemma!!
Will definitely try it soon…
Delighted to hear that!
Gemma 🙂