No Bake, Pies & Tarts

Easy 10-Minute Key Lime Pie

3.97 from 159 votes
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.
Key Lime Pie - Make my easy 10 minute recipe for a fresh & delicious 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!

[ Make your own Graham Crackers for my Graham Cracker Crust! ]

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.

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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.

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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!

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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!

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.

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Watch The Recipe Video!

Easy 10-Minute Key Lime Pie Recipe

3.97 from 159 votes
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..
Author: Gemma Stafford
Servings: 8 -10
Prep Time 10 mins
Total Time 10 mins
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..
Author: Gemma Stafford
Servings: 8 -10

Ingredients

  • 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

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 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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Comments & Reviews

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Valerie Sultan
Member
Valerie Sultan
17 days ago

If I need to make last a little longer outside can I add a Lyle gelatin and if so how much please

Kathy
Guest
Kathy
2 months ago

I followed the recipe and video exactly. The filling was good, but the crust was not. I used 2 cups, dry measure, of graham cracker crumbs and 3/4 of a cup of butter, melted. When I was pressing the crust into the pie crust, I noticed that butter oozed out, but I just kept going. When the pie was ready to eat, the crust was really hard and took away from the filling. So, I just ate the filling and threw the crust away. I was so disappointed. Next time I will use the ready-made graham cracker crust.

WoolSox
Member
WoolSox
3 months ago

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!

Steve Abdelkoui
Guest
Steve Abdelkoui
3 months ago

I did a no bake approach just with biscuits as the crust condensed milk homemade and fresh limes but it didnt set after 3, to 4 hours.

Suzanne Schneider
Guest
Suzanne Schneider
4 months ago

Oh, Gemma….
This recipe is a great jumping off point! Adaptations I made:
Shortbread crust
Philadelphia-style cream cheese (ie Kraft) at room temp becomes solid when cooled
Whip the 35% cream till stiff peaks form then fold gently into the mixed ingredients
Organic limes for zest and decoration otherwise they’re sprayed/waxed
Make the recipe in the evening so family/you are not tempted (pie for breakfast, anyone?)

Btw, the BLUEBERRY SCONES RECIPE (grated frozen unsalted butter, no eggs)
I add a pinch of ground nutmeg.
Served this morning with cheddar cheese and cheaters’ Devonshire cream.
My Irish hubby is a happy fella????????

Mary Schroer
Guest
Mary Schroer
4 months ago

The 1/3 cup whipping cream. Does that mean the liquid or 1/3 cup whipped.

10ILL
Member
10ILL
4 months ago

Hands down the best key lime pie recipe. It’s so hard to get key lime pie in Australia so I made this and it was fabulous. I added gelatine to my mix and it turned out nice and firm.

Member
Lynn Prince
4 months ago

Hello Gemma, I would like to make this recipe into individual mini key lime tarts. How would I adjust the recipe to have the filling firmer so the tart holds its shape when removed from the cupcake liners. I’m also going to try the lemon meringue in mini tarts as well. I was so happy to find these recipes for my daughters bridal shower in August because one of her bridesmaids has severe celiac. I know I can buy gluten free Graham crumbs so these mini tarts will be on the dessert tray for sure. Thank you for sharing your… Read more »

Member
6 months ago

Hi, Gemma , can you tell me what Graham’s crackers are please , I’ve seen them in a lot of recipes but we carnt get them here ( England) I use digestives but don’t know if they are very different from Graham’s crackers , thanks and I love your recipes ???? Diane x

Katelynn
Guest
Katelynn
7 months ago

Hi Gemma, I have a question. Do you know how many calories it would be for a slice of this pie? I’m just starting on a Keto diet but I really want to try this pie.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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