My 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.
How to make a Graham Cracker crust
My easy key lime pie gives the classic recipe a much-needed makeover. Just like the classic, my Key Lime Pie starts with delicious Graham Cracker crust. Made by combining butter and Graham Cracker crumbs, this crust requires no baking instead it sets in the fridge. While the crust is setting up I whip up the filling in no time. I like to make all my pies in my Good Cook 9” Pie Pan, which is the 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!
How to make a Key Lime Pie filling in 10 minutes
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.
What is the difference between key lime and a regular lime?
The difference between key lime and a regular lime is that 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!
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. This will keep fresh for up to 4 days in the fridge. You can also freeze leftover pie. To defrost from frozen just allow to soften in the fridge and enjoy!
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- For the graham cracker crust:
- 2 cups (6oz/170g) graham cracker crumbs (or any plain biscuit))
- 3/4 cup (6oz/170g) butter, melted
- For the filling:
- 1 can (14oz/398g) sweetened condensed milk
- 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
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 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. 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 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.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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