If you love a dessert that feels cool and refreshing, this no bake key lime pie is a great one to try. It has that perfect balance of sweet and tart in every bite.
The best part is that you don’t need to turn on the oven at all. You just mix, chill, and let the fridge do the work for you.
This version is also completely eggless, so it’s a good pick for anyone who avoids eggs or simply can’t eat them. You still get a smooth and creamy filling without them.
The lime juice and zest give it a bright, fresh flavor that stands out. It’s the kind of dessert that tastes light even after a big meal.
I’ll walk you through each step below so you can make it easily at home. Once you try it, it might become one of your favorites.
Why You’ll Love It
Bright, Tangy Flavor – Key lime juice and zest create a bright, tangy flavor balanced by rich cream cheese and sweet condensed milk.
Silky, Cloud-Like Filling – Whipped cream makes the smooth lime filling light, airy, and wonderfully creamy in every bite.
Perfect Crust Contrast – The buttery graham cracker crust adds a crisp, lightly sweet contrast to the soft filling.
No Oven Needed – This chilled pie delivers impressive dessert flavor without heating the kitchen or using complicated baking steps.
Ingredient List
For the Crust
- 1 1/2 cups Graham Cracker Crumbs
- 3 tbsp Sugar
- 6 tbsp Unsalted Butter, melted
For the Filling
- 8 oz Cream Cheese, softened
- 1 (14 oz) can Sweetened Condensed Milk
- 1/2 cup Key Lime Juice
- 1 tbsp Lime Zest
- 3/4 cup Heavy Cream, cold
For the Topping
- 3/4 cup Heavy Cream, cold
- 2 tbsp Powdered Sugar
- 1 tsp Lime Zest
Directions
Step 1
Mix the graham cracker crumbs, sugar, and melted butter until it looks like wet sand, press firmly into the bottom and sides of a 9 inch pie dish, and freeze for 20 minutes.
Step 2
Beat the cream cheese for 2 minutes until completely smooth. Getting rid of every lump now means a silky filling later.
Step 3
Beat in the condensed milk, then add the key lime juice and lime zest and beat for 1 minute. The filling thickens noticeably as the lime juice reacts with the milk.
Step 4
In a separate bowl, whip the cold cream to stiff peaks and fold it into the lime mixture in two additions.
Step 5
Spread the filling into the chilled crust and refrigerate for at least 6 hours, or overnight, until set.
Step 6
Whip the topping cream with the powdered sugar, swirl it over the pie, finish with lime zest, and serve cold.
Tips
Build A Firm Crust
Mix the crumbs, sugar, and melted butter until every crumb looks evenly coated, like damp sand. This helps the crust hold together when you slice the pie.
Press the mixture firmly into the bottom and sides of the pie dish, especially around the corners. Freeze it for the full 20 minutes so the butter can firm up before you add the filling.
Use Fully Softened Cream Cheese
Let the cream cheese soften at room temperature before mixing. If it is still cold in the center, small lumps can remain even after beating.
Beat the cream cheese by itself until completely smooth before adding the condensed milk. Scrape the bowl once or twice so the filling has an even texture throughout.
Measure The Lime Juice Carefully
Measure the lime juice after squeezing it, rather than relying on the number of limes. The amount of juice affects both the flavor and the way the condensed milk thickens.
Strain out seeds and pulp before adding the juice, and zest only the green outer skin. The white part underneath can make the filling taste bitter.
Try These Next
Questions You Might Have
Can I use regular lime juice instead of key lime juice?
Yes, regular lime juice works well if key lime juice is not available. The flavor may be slightly less floral, but the pie will still be creamy and tangy.
For the best flavor, use freshly squeezed juice and add the lime zest as directed.
Eggless No Bake Key Lime Pie
Ingredients
Equipment
Method
- Mix the graham cracker crumbs, sugar, and melted butter until it looks like wet sand, press firmly into the bottom and sides of a 9 inch pie dish, and freeze for 20 minutes.
- Beat the cream cheese for 2 minutes until completely smooth. Getting rid of every lump now means a silky filling later.
- Beat in the condensed milk, then add the key lime juice and lime zest and beat for 1 minute. The filling thickens noticeably as the lime juice reacts with the milk.
- In a separate bowl, whip the cold cream to stiff peaks and fold it into the lime mixture in two additions.
- Spread the filling into the chilled crust and refrigerate for at least 6 hours, or overnight, until set.
- Whip the topping cream with the powdered sugar, swirl it over the pie, finish with lime zest, and serve cold.