No Bake Key Lime Pie Recipe (Eagle Brand)

 This no-bake key lime pie recipe is the perfect dessert for hot summer days! It is perfectly refreshing with a crunchy crust, cool creamy filling, and a dollop of whipped cream.

Unlike traditional key lime pie, this simple pie doesn’t call for egg yolks, so you don’t need to bake it. Just whisk together a few simple ingredients and pour them into your crust.

The hardest part about this easy pie is waiting for it to chill!

A PERFECT PIE FOR LIME LOVERS!

I’m a fan of all things citrus, but my family’s favorite is key lime pie. I wanted to find a no-bake version that we could enjoy during the summer when it’s too hot to turn on the oven.

I first tried a couple of recipes that called for cream cheese. But they tasted more like cheesecake than key lime pie. They were good, but not what I was looking for.

I stumbled across a recipe on the Eagle Brand website and tweaked it to make it even tastier. To boost the lime flavor, I added lime zest to the filling.

And I added fresh whipped cream topping because that makes just about any pie more special!

Do I have to use key limes for pie?

For this pie, it is a matter of preference. I actually prefer to use regular limes because not only are they available at my local grocery store, they are larger so it takes less time to get enough juice.

HOW TO MAKE NO-BAKE LIME PIE

1. PREP – Wash, zest, and juice your limes. Place a deep medium bowl and beaters in the freezer.
2. CRUST – Finely crush graham crackers in a food processor or place them in a ziplock and crush them with a rolling pin. Mix the melted butter into the graham cracker crumbs. Press into a 9-inch pie pan. Chill while you prepare the filling.
3. FILLING – Using the cold bowl and beaters, whip the cream until stiff peaks form. In another mixing bowl, whisk together the sweetened condensed milk and lime juice. Fold in the whipped cream and the lime zest.
4. CHILL – Spread the filling evenly into the pie crust. Cover with plastic wrap and chill for several hours or overnight.
5. TOPPING – When ready to serve, beat the cream in a cold bowl until soft peaks form. Add the powdered sugar and vanilla and beat until stiff peaks form.
6. SERVE – Cut the pie into slices. Top each slice with whipped cream, and garnish with lime slices if desired.

Store any leftover pie in the refrigerator for up to 5 days. You can either cover the pie pan tightly with plastic wrap, or transfer the slices to an airtight container.

PRO TIPS:

• To get the best key lime pie, use fresh lime juice! It has a much brighter, fresher taste. For this recipe, you need the zest as well. 🙂
• Making the crust from scratch is a little bit of extra work, but the flavor can’t be beat!
• Before whipping your cream, freeze your bowl and beaters for about 10 minutes. The cream will whip up faster and fluffier.
• For clean slices, dip your knife in hot water and wipe it dry with a paper towel between slices.

VARIATIONS:

• Instead of making the homemade graham cracker crust, you can use a store-bought crust.
• For a sweeter pie, you can use 8 ounces of thawed Cool Whip in place of the cup of whipped cream.
• If you like your pie to have a more vibrant green color, add a few drops of food colouring.
• Cookie crust is also a tasty option. You can use lemon sandwich cookies, gingersnaps, biscoff cookies, or even Oreos.

Love citrus? Try these:

• Lemon Pie with Graham Cracker Crust
• Easy Key Lime Pie Recipe
• Lemon Cookies
• Key Lime Pie Bars
• Lemon Sugar Cookies

MORE NO-BAKE DESSERTS

• No Bake Chocolate Mousse Cake
• Strawberry Cream Pie
• No Bake Peanut Butter Bars
• Cherry Yum Yum Recipe

No Bake Key Lime Pie Recipe

Kara Cook

With a homemade crust, tart filling, and fresh whipped cream, this no-bake key lime pie is the perfect dessert any time of year!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Additional Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Dessert: Pies and Crisps

Cuisine American

Servings 8 servings

Calories 480 kcal

Equipment

• Microplane Zester/Grater
• Dash Citrus Juicer w/Easy Pour Spout + 20 oz Pitcher

Ingredients

  

1x2x3x

Crust:

• 1 ½ cups graham cracker crumbs about 10 crackers
• 6 Tbsp salted butter melted

Filling:

• 1 cup heavy cream whipped
• 1 14 oz can sweetened condensed milk
• ½ cup fresh lime juice I use Persian limes, but you can use key limes.
• 1 tsp fresh lime zest

Topping:

• ½ cup heavy cream
• 3 Tbsp powdered sugar
• ¼ tsp vanilla extract

Instructions

 

• For the crust, pulverize the graham crackers in a food processor until they are finely ground. Stir in the melted butter.
• Press the crumbs up the sides and on the bottom of a 9-inch pie plate. Chill while you prepare the filling.
• For the filling, beat the cream in a large bowl until stiff peaks form. Set aside. Whisk together the sweetened condensed milk and lime juice. Fold in the whipped cream and lime zest.
• Spread the filling into the crust. Chill for 3-4 hours, or until set. It can also be made a day or two ahead.
• For the topping, beat the cream until soft peaks form. Add the powdered sugar and vanilla and beat again until stiff peaks form.
• To serve, cut the pie into slices and top each slice with whipped cream. I like to garnish with a tiny slice of fresh lime.

Notes

• The cream will whip up faster if you first chill the bowl and beaters in the freezer for about 10 minutes.
• Store any leftover pie in the refrigerator for up to 5 days. You can also freeze the pie and serve it frozen.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 47gProtein: 7gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 91mgSodium: 251mgPotassium: 288mgFiber: 1gSugar: 37gVitamin A: 1068IUVitamin C: 6mgCalcium: 198mgIron: 1mg

Keyword no bake key lime pie

Tried this recipe?Let us know how it was!

I hope you’ll try this no bake version of key lime pie. It’s a great recipe for a summer potluck, BBQ, or family reunion because it can be made ahead, and it’s always a crowd pleaser!