I made a 3 Ingredient No Bake Key Lime Pie that’s absurdly silky in a crunchy graham cracker crust and topped with a zingy key lime whipped cream so good I want to keep it all to myself.

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I am straight-up obsessed with this No Bake Key Lime Pie. I love how the creamy, smooth filling hits like a citrus punch, and the graham cracker crumbs crust crunch is a tiny miracle.

And that whipped topping with lime zest? Ugh, makes me weak.

I fangirl over anything that reads 3 Ingredient No Bake Key Lime Pie or lives in my Keylime Dessert Recipes folder. My brain goes to limey, tangy, slightly sweet every time.

It’s tang and velvet, tart and dreamy. No fancy talk.

Just want a fork. Now.

Give me that slice, stat. I will eat it.

Ingredients

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Graham cracker crumbs: crunchy base that keeps it sturdy and feels like summer picnic crust.
Unsalted butter: it’s the glue and gives that buttery, slightly rich crust bite.
Granulated sugar: basically adds sweetness to the crust so it’s not bland.
Cream cheese: tangy, creamy backbone that makes the filling feel more substantial.
Sweetened condensed milk: super silky and sweet, it makes the filling irresistibly smooth.
Key lime juice: bright, sharp tartness that wakes up your whole bite.
Finely grated lime zest: Plus, it adds fragrance and extra citrus punch.
Vanilla extract: subtle warmth that softens the lime’s sharp edge.
Heavy whipping cream: whipped into clouds for a light, airy topping you’ll love.
Powdered sugar: just enough sweetness for the whipped cream, not cloying.
Lime slices or extra zest: basically garnish that makes it look fresh and tempting.

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 10 full sheets crushed)

6 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

8 ounces cream cheese, softened

14 ounces sweetened condensed milk (one standard can)

1/2 cup fresh key lime juice (about 8 10 key limes or 4 to 6 common limes)

1 tablespoon finely grated lime zest (plus extra for garnish)

1 teaspoon vanilla extract

1 cup heavy whipping cream, chilled

2 to 3 tablespoons powdered sugar (for whipped cream)

lime slices or extra zest for garnish, optional

How to Make this

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1. Crush about 10 full graham cracker sheets into 1 1/2 cups crumbs by placing them in a zip top bag and bashing with a rolling pin or pulsing in a food processor until fine, then stir in 6 tablespoons melted unsalted butter and 2 tablespoons granulated sugar until the crumbs look evenly moistened.

2. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9 inch pie pan using the bottom of a measuring cup or a flat glass to pack it tight, then chill in the fridge for at least 30 minutes to set while you make the filling.

3. In a large bowl, beat 8 ounces softened cream cheese with a hand mixer on medium until smooth and no lumps remain, scrape the sides so its even.

4. Pour in one 14 ounce can sweetened condensed milk slowly while mixing on low, then add 1/2 cup fresh key lime juice, 1 tablespoon finely grated lime zest, and 1 teaspoon vanilla extract, mix until the filling is glossy and thick but still pourable; taste and add a little more lime if you want it tangier.

5. Pour the filling into the chilled crust and smooth the top with an offset spatula or the back of a spoon, tap the pan gently on the counter to release any air bubbles.

6. Refrigerate the pie for at least 4 hours or up to overnight so the filling fully firms; if you rush it you’ll get a softer texture so overnight is best.

7. For the key lime whipped cream, chill a mixing bowl and beaters in the freezer for 10 minutes, then whip 1 cup heavy whipping cream with 2 to 3 tablespoons powdered sugar and a teaspoon or so of lime zest until medium to stiff peaks form; do not overbeat or it will turn grainy.

8. Spread or pipe the whipped cream over the chilled pie just before serving, add extra lime zest and thin lime slices or wedges for garnish, and keep the garnishes thin so they don’t overpower the flavor.

9. Store leftovers covered in the fridge for up to 3 days; freezing will change the texture, so avoid it unless you’re okay with a slightly different mouthfeel.

Equipment Needed

1. Large zip-top bag for crushing the graham crackers
2. Rolling pin or food processor to make the crumbs (either works)
3. 9 inch pie pan, plus a flat glass or the bottom of a measuring cup to press the crust
4. Large mixing bowl for the filling and a smaller chilled bowl for whipping cream
5. Hand mixer with beaters (you’ll also chill the beaters)
6. Measuring cups and spoons (1/2 cup, tbsp, tsp)
7. Offset spatula or the back of a spoon to smooth the filling
8. Refrigerator for chilling the crust and firming the pie (allow at least 4 hours or overnight)

FAQ

Can I use bottled lime juice instead of fresh key limes? Yes, you can use bottled lime juice in a pinch, but fresh key or Persian lime juice tastes brighter and less bitter. If using bottled, pick one labeled 100 percent lime juice and taste before adding so you can adjust sweetness.

How long does the pie need to chill? Chill at least 4 hours so it sets firm, but overnight is best for clean slices. If you cut it too soon it will be soft and kinda runny.

Can I substitute the cream cheese or heavy cream? You can swap full fat Greek yogurt for some of the cream cheese for a tangier pie, but the texture will be a bit lighter. For heavy cream, dont use low fat coffee creamer it wont whip properly.

How should I store leftovers and how long do they last? Keep covered in the fridge for up to 4 days. You can also freeze slices wrapped tightly for up to 2 months; thaw in the fridge overnight before serving.

Why did my filling turn out grainy or separated? Usually thats from cold cream cheese or overmixing. Make sure cream cheese is softened to room temp and scrape the bowl while mixing. Also fold whipped cream in gently so it stays airy.

Can I make this ahead for a party and transport it? Absolutely. Make it a day ahead, keep it chilled, and transport in a cooler or insulated bag with ice packs. Add whipped cream and fresh zest right before serving for best looks.

No Bake Key Lime Pie Recipe Substitutions and Variations

Graham cracker crumbs: Use crushed digestive biscuits or shortbread cookies in the same amount (about 1 1/2 cups). They give a slightly different flavor, but still hold together well.
Unsalted butter: Swap with melted coconut oil or salted butter (use a touch less if salted, about 5 1/2 to 6 tablespoons). Coconut oil firms up in the fridge, so press crust quickly.
Cream cheese: Try mascarpone or full fat Greek yogurt (for yogurt, strain until thick; use about 3/4 cup strained yogurt per 8 oz cream cheese). Texture will be a bit lighter with yogurt.
Key lime juice: Regular fresh lime juice or bottled lime juice works; use the same 1/2 cup. If you want less tart, mix half lime and half lemon juice.

Pro Tips

1. Chill everything that touches the cream before you start, like the mixing bowl and beaters, and even the cream cheese if it got warm. Cold tools make the whipped cream fluffier and the filling set firmer. If you skip this you might end up with a runny top.

2. Press the crust really tight and then bake it for 8 to 10 minutes at 350 F if you want extra crunch and less sogginess. Let it cool completely before pouring the filling, otherwise the filling won’t set right. You can also press half the crumbs into the sides for more structure, but don’t pack them too high.

3. Use fresh lime juice and zest, not bottled. Bottled can taste flat. If you want a brighter lime flavor without more tartness, grate zest first then juice the limes into a bowl so you can adjust the balance. Taste the filling before you pour it; add a teaspoon more juice if it needs zing.

4. If your filling seems too loose after chilling, pop the pie in the freezer for 20 to 30 minutes before serving to firm it up, but not long enough to freeze solid. And when whipping the cream, stop at medium-stiff peaks, scrape down the bowl once or twice, and fold gently into any topping you pipe. Overwhipping makes it grainy, underwhipping makes it collapse.

No Bake Key Lime Pie Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I made a 3 Ingredient No Bake Key Lime Pie that’s absurdly silky in a crunchy graham cracker crust and topped with a zingy key lime whipped cream so good I want to keep it all to myself.

Servings

servings

Calories

532

kcal

Equipment: 1. Large zip-top bag for crushing the graham crackers
2. Rolling pin or food processor to make the crumbs (either works)
3. 9 inch pie pan, plus a flat glass or the bottom of a measuring cup to press the crust
4. Large mixing bowl for the filling and a smaller chilled bowl for whipping cream
5. Hand mixer with beaters (you’ll also chill the beaters)
6. Measuring cups and spoons (1/2 cup, tbsp, tsp)
7. Offset spatula or the back of a spoon to smooth the filling
8. Refrigerator for chilling the crust and firming the pie (allow at least 4 hours or overnight)

Ingredients

1 1/2 cups graham cracker crumbs (about 10 full sheets crushed)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
8 ounces cream cheese, softened
14 ounces sweetened condensed milk (one standard can)
1/2 cup fresh key lime juice (about 8 10 key limes or 4 to 6 common limes)
1 tablespoon finely grated lime zest (plus extra for garnish)
1 teaspoon vanilla extract
1 cup heavy whipping cream, chilled
2 to 3 tablespoons powdered sugar (for whipped cream)
lime slices or extra zest for garnish, optional

Directions

Crush about 10 full graham cracker sheets into 1 1/2 cups crumbs by placing them in a zip top bag and bashing with a rolling pin or pulsing in a food processor until fine, then stir in 6 tablespoons melted unsalted butter and 2 tablespoons granulated sugar until the crumbs look evenly moistened.
Press the crumb mixture firmly into the bottom and slightly up the sides of a 9 inch pie pan using the bottom of a measuring cup or a flat glass to pack it tight, then chill in the fridge for at least 30 minutes to set while you make the filling.
In a large bowl, beat 8 ounces softened cream cheese with a hand mixer on medium until smooth and no lumps remain, scrape the sides so its even.
Pour in one 14 ounce can sweetened condensed milk slowly while mixing on low, then add 1/2 cup fresh key lime juice, 1 tablespoon finely grated lime zest, and 1 teaspoon vanilla extract, mix until the filling is glossy and thick but still pourable; taste and add a little more lime if you want it tangier.
Pour the filling into the chilled crust and smooth the top with an offset spatula or the back of a spoon, tap the pan gently on the counter to release any air bubbles.
Refrigerate the pie for at least 4 hours or up to overnight so the filling fully firms; if you rush it you'll get a softer texture so overnight is best.
For the key lime whipped cream, chill a mixing bowl and beaters in the freezer for 10 minutes, then whip 1 cup heavy whipping cream with 2 to 3 tablespoons powdered sugar and a teaspoon or so of lime zest until medium to stiff peaks form; do not overbeat or it will turn grainy.
Spread or pipe the whipped cream over the chilled pie just before serving, add extra lime zest and thin lime slices or wedges for garnish, and keep the garnishes thin so they don't overpower the flavor.
Store leftovers covered in the fridge for up to 3 days; freezing will change the texture, so avoid it unless you're okay with a slightly different mouthfeel.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.