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Hi Bold Bakers!
One of my very 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 version cuts down on the fuss while maintaining all of its spectacularly punchy flavor.
Where Did Key Lime Pie Originate?
The origins of Key Lime Pie are a bit obscure. Some believe that it was derived from a Borden condensed milk promotional brochure recipe for “Magic Lemon Cream Pie” in 1931, but by 1940, a “Key Lime Pie” recipe was published, associated with the Florida Keys. By the ’50s, the American dessert had become a staple.
While there’s a tale that famous 19th-century Key West businessman William Curry’s cook, Aunt Sally, invented in the 19th century, there’s no proof of that claim.
What Is The Difference Between Key Lime And A Regular Lime?
The difference between Key lime and regular lime is that key lime is tarter, making the fruit great for balancing sweet flavors. That being said, I have never had a problem with using regular limes in this pie in all of my years as a professional chef. So don’t worry if you can’t find Key limes—go ahead and use whatever variety you can find.
This easy key lime 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 Make A Graham Cracker Crust
My Easy Key Lime Pie Recipe gives the classic recipe a much-needed makeover. Just like the classic, my Easy Key Lime Pie Recipe starts with a delicious Graham cracker crust. Made by combining butter and Graham cracker crumbs, this crust is no bake, and sets by chilling in the fridge.
While the crust is setting, I whip up the filling in no time. I like to make all my pies in my Good Cook 9” Pie Pan, which serves as a pie plate or a tart pan, is a perfect size and always ensures I can get my pie out of the tin easily.
Once the crust has set, 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!
[ Make your own Graham crackers for my Graham Cracker Crust! ]
What You’ll Need For This Easy Key Lime Pie Recipe
This Easy Key Lime Pie Recipe (no-bake) not only takes 10 minutes to whip up, but only requires a few tools to make. You don’t even need a food processor for this recipe.
- 9″ Pie Pan
- Measuring cups
- Zester/Juicer
- Large or medium bowl
- Piping bag
- Whisk
How To Make Easy Key Lime Pie
This no-bake Key Lime Pie Recipe is one of my favorite things to make when entertaining, because it’s low effort but high impact (and don’t forget to get the full recipe with measurements, on the page down below):
- Once the Graham cracker crust has been set in the fridge, juice 1/2 cup of fresh limes using Good Cook Zester/Juicer.
- Whip the cream cheese, condensed milk, whipping cream, lime juice, lime zest, and vanilla for 4-5 minutes in a large or medium bowl.
- Remove pie crust from the fridge. Fill with cream cheese mixture.
- Place in fridge and let set for at least five hours.
- Using a piping bag filled with whipped cream, decorate the pie.
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. And even though it’s quick, this pie is the real deal and packed with tangy, citrus flavor.This quick homemade Key lime pie 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. It also uses only a few ingredients that you can easily pick up at the grocery store.
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 Key Lime Pie with cream cheese look super polished and professional. Feel free to load the top up with as much cream and lime as you see fit. Enjoy!
How To Store Key Lime Pie
If you have any leftover Key Lime Pie (which I doubt you will…) you can cover the leftovers with cling wrap and store it in the fridge.
How Long Key Lime Pie Lasts
Key Lime Pie will keep fresh for up to four days in the fridge. However, it only lasts up to two hours on the counter, so make sure you put it in the fridge before that.
Can You Freeze Key Lime Pie?
You can absolutely freeze leftover pie. To defrost from frozen just allow the frozen Key Lime Pie to soften in the fridge for one or two hours and enjoy!
Make More Quick Desserts
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Watch The Recipe Video!
Easy 10-Minute Key Lime Pie Recipe
Ingredients
For the graham cracker crust:
- 2 cups (6oz/170g) graham crackers crumbs (or any plain biscuit)
- 3/4 cup (6oz/170g) butter (melted)
For the filling:
- 1 can (14oz/398g) condensed milk , sweetened
- 1/3 cup (2 1/2floz/71ml) whipping cream
- 1 cup (8oz/225g) cream cheese
- 1/2 cup (4floz/115ml) lime juice (freshly squeezed)
- zest of 3 limes
- 1 1/2 teaspoons vanilla extract
- Whipped cream for decorating
Instructions
- 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 pie pan and press down using your fingertips. Use a small bowl or cup to push the crumbs up to the side of the tin. This will form an even crust. Once the graham mixture has been pressed into the tin place it 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 1/2 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 extract. 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 it 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 nozzle 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.
Hi Gemma
Just a tip i have used a similar recipe without the cream cheese and have used Ginger Snap biscuits (Australian) for the base. The Ginger with the lime goes very well together
A wonderful recipe! My husband could not stop exclaiming: “This is the best key lime pie I have ever had!”, followed by asking for another slice. I will definitely make this one again!
Hi Gemma,
Just curious, what the difference between key lime juice and lime juice?
Thank you!
KEY lime pie is only supposed to be made with KEY LIMES from the Florida Keys. Otherwise it is only LIME pie
Hi Gemma, I have to say this is one of the best dessert I have ever made. Thank you for the great recipe
The filling was too runny and did not firm up after 24 hours. Any suggestions?
This recipe is absolutely delicious. I made small, individual parfaits for a tea party and the tart, lime flavor filling topped with a whipped cream rosette was a big hit. I also added chopped walnuts to the graham cracker crust giving it a bit of a crunch. This is a winning recipe. Thanks, Gemma!
Made this recipe yesterday with the first limes off my tree in the backyard. I let it refrigerate overnight and all day before serving after dinner tonight. Turned out fantastic! Unfortunately, I only had a photo pf the pie before decorating. Thanks Gemma!
Have made this several times. Used my standard recipe for the crust as I found this way to wet. Otherwise its fabulous! Whether you call it “key” line or lime, its great
Hello Gemma! This looks delicious, will definitely try! I just wished you showed in your video how you transferred the pie onto a serving plate..?? How..??????Also does this work well with the pie crust..? Or only with a cracker crust..??