No-Bake Key Lime Pie

Name: No-Bake Key Lime Pie
Prep time: 20 min
Total time: 12 h 20 min
Yield: 6 - 8 serving(s)
Ingredients: 12 graham cracker sheets; 1/3 c. brown sugar; 6 tbsp. melted butter; 3/4 c. heavy cream; 1 14-oz. can sweetened condensed milk; 12 oz. cream cheese; 2 tsp. freshly grated lime zest (from 1 lime); 1/2 c. key lime juice; Whipped cream and lime zest, for serving

This is the best make-ahead summer dessert!

By Kara Zauberman and Georgia GoodeUpdated: May 13, 2023

Recipe by Erin Merhar

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Yields:

6 - 8 serving(s)

Prep Time:

20 mins

Total Time:

12 hrs 20 mins

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A classic key lime pie is one of Ree Drummond's favorite summer desserts, and this no-bake dessert makes it even easier to enjoy! "I would like to state that I am currently obsessed with refrigerator pies," she says. "These pies often have a graham cracker or other cookie crust, which I think is at the basis of my current obsession."

She's right, of course: Our no-bake version has a light filling made with the juice of key limes. As Ree said, no key lime pie is complete without a graham cracker crust. This cool and creamy dessert is a refreshing bite on hot summer days, and it's the perfect make-ahead dish to pull out of the fridge at a moment's notice among other 4th of July desserts.

Should key lime pie be green or yellow?

True key lime pie has a muted yellow hue to it from all the delicious key lime juice. But this dessert is never naturally green. Any green key lime pies probably have a bit of food coloring added to the filling.

Can I use regular limes in place of key limes?

Key limes are the less common cousin to Persian limes. They're small and tart with a distinct floral flavor, but since key limes can be hard to come by, you can certainly swap in regular limes or bottled lime juice instead.

Can I use bottled lime juice for key lime pie?

While whole key limes can be hard to find, bottled key lime juice is more readily available in grocery stores and online.

Why does key lime pie get runny?

The biggest culprit of a runny key lime pie is not letting it chill for long enough. Since this is one of those summer pie recipes that's not baked, chilling the pie helps it set and prevents it from being runny. Be sure to chill it for at least 12 hours!

Can no-bake key lime pie be made ahead?

Yep, in fact, it has to be! Since the pie isn't baked, it needs to set up in the fridge. Chilling it for 12 hours allows the filling to firm up a bit. It's the perfect dessert to make the day ahead. All you have to do is pull it out of the fridge, top with whipped cream and zest (only if you want), and serve!

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Ingredients

For the Crust:

12
graham cracker sheets
1/3 cup
brown sugar
6 Tbsp.
melted butter

For the Filling:

3/4 cup
heavy cream
1
14-oz. can sweetened condensed milk
12 oz.
cream cheese
2 tsp.
freshly grated lime zest (from 1 lime)
1/2 cup
key lime juice
Whipped cream and lime zest, for serving

Directions

1. Step 1For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. Slowly pour in the melted butter with the processor running. Process the crumbs until they are the texture of coarse sand. Transfer to a deep 9-inch pie plate. Using the bottom of a measuring cup, press the crust into the bottom and up the sides of the pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
2. Step 2For the filling: Whisk the heavy cream to stiff peaks in the bowl of a stand mixer using a whisk attachment (or using a hand mixer with beater attachments). Transfer to another bowl and set aside.
3. Step 3Place the sweetened condensed milk, cream cheese, and lime zest in the same stand mixer bowl. Using the paddle attachment, beat on medium-high speed until smooth and well mixed, about 2 minutes, scraping down the sides and bottom of the bowl as needed. Turn the mixer to low speed and slowly add the key lime juice. Increase the speed to medium and mix until well combined. Remove from the stand mixer and gently fold in the whipped cream.
4. Step 4Transfer the filling to the pie crust and smooth into an even layer. Refrigerate for 12 hours.
5. Step 5Serve topped with additional whipped cream and lime zest.

Recipe byErin Merhar

Erin Merhar is the Food Director at ThePioneerWoman.com. She oversees the site's test kitchen, recipes, photography and video programs. She is a professional chef and food stylist, with a deep passion for pizza.

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