Easy key lime pie is a refreshing, no-bake summer dessert that is perfect for summer cookouts and pot lucks.
My easy key lime pie recipe is a summer treasure, internet friends. Minimal effort, maximum deliciousness and all the refreshing vibes make this one a hit, y’all.😎
Side note: This particular recipe reminds me of the days after I first gave birth to Canon almost 6 years ago! My mom came and stayed with us, and she made this a bunch of times. Sweet memories!
Mom has made this for us for many years prior to that too, and it is so easy and delicious!
And I love that it is sticking to me no-cook theme that I have been running with lately. 😆👌🏻This recipe is perfect to make on vacation at the lake or the beach.
And if you prefer lemons, you make want to make my no bake lemon cheesecake instead.
Tips for making easy key lime pie
Tip 1
You can make a homemade crust if you insist, but in the spirit of chill and easy I used a store-bough graham cracker crust. 💁🏼♀️
Tip 2
Also, I do not use true key limes, but just regular limes.🤷🏼♀️ To me, the difference in taste is minimal and doesn’t justify all the extra work of juicing all those key limes.
But feel free to use actual key limes if you prefer. You’ll need to zest 3 or 4 of them, instead of just 1.
Tip 3
You will want to let your cream cheese come to room temperature. Mine sat out for about 2 hours in a 75 degree house, and it was perfect.
This step is key for creamy consistency. If it is still chilled, your filling will be a little lumpy. It’ll still taste good, though, speaking from experience. 😉
How to make easy key lime pie
The filling is super simple to make, and it only has three ingredients: cream cheese, sweetened condensed milk and lime juice + zest. I just add the softened cream cheese to a mixing bowl and pour everything over top.
You want to use about 1/3 cup of lime juice. This was the juice of two large-ish limes for me. (👈🏻A citrus juicer is very helpful for this.)
Plus, you will want the zest of one of them. I added about 2/3 of that zest to the mixing bowl (eye-balling it), and I reserved a little to sprinkle on top later.
Once you have everything in there, you are going to beat it with a mixer.
It’ll look lumpy at first. 😬Like this.
No worries, though! A few minutes with the mixer will make it creamy like this. This is where softened cream cheese is key!
Then you pour your creamy filling into the shell, and spread it around to even things out.
And sprinkle the remaining lime zest on top.
Then you refrigerate for a few hours to let everything firm back up. Mine took about 3 to 4 hours.
And you are left with the yummiest dessert. Nobody will suspect how little time and effort you put into it either. This is summer recipe jackpot, my friends. 😎🙌🏻
Garnish with lime slices if you want to fancy things up a bit. Honestly, I did this for the photos. We don’t have patience for that in real life.😜😆👌🏻
Enjoy the best easy key lime pie you will ever make!
Easy Key Lime Pie Recipe
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Easy Key Lime Pie (no bake)
Easy key lime pie is a refreshing, no-bake summer dessert that is perfect for summer cookouts and pot lucks.
Ingredients
- 16 ounces cream cheese (I used 2 8 ounce blocks, softened at room temperature)
- 14 ounces sweetened condensed milk (1 can)
- 1/3 cup lime juice (2 large limes was enough for me, but get some extras just in case)
- zest of 1 lime divided (leave 1/3 for garnish)
- graham cracker crust (10-inch, store bought)
Instructions
-
Add softened cream cheese, sweetened condensed milk, lime juice and 2/3 of the lime zest to a large mixing bowl, and beat on high until smooth and creamy (about 4 minutes).
-
Transfer to a graham cracker crust.
-
Sprinkle reserved lime zest in top, and refrigerate until filling is set, about 3 to 4 hours.
-
Serve chilled, and garnish with extra lime slices, if desired.
Recipe Notes
I used a store-bought crust, but if you want to use homemade, that works too!
It may set quicker than what I recommend here, but this is how long until I checked mine.
You could use light (1/3 less fat) cream cheese, but for best taste use regular. I would not recommend fat free cream cheese.
I do not use true key limes, but just regular limes.🤷🏼♀️ To me, the difference in taste is minimal and doesn't justify all the extra work of juicing all those key limes. But feel free to use actual key limes if you prefer. You'll need to zest 3 or 4 of them, instead of just 1.
Donna Lord says
I made your recipe exactly as written. EXCELLENT EXCELLENT EXCELLENT. My brother is a key lime connoisseur. I will mention that room temperature cream cheese if beaten first then add the sweetened condensed milk will not get that lumpy texture.
Marjorie @APinchOfHealthy says
I am so glad that you enjoyed it!💚
Shelby says
We’ve been making this in our family for generations with either lemon or lime juice (though only 1-2 TB, as 2 TB is about juice of one.) ProTip: blend cream cheese and condensed milk first THEN add the citrus juice. It will prevent the clumps, and once you add the citrus, it reacts with the cream cheese to start thickening.
Sandy says
I made this for the 4th of July but I used the Keebler mini graham cracker crusts so they could be individual servings. All 12 went SUPER fast! I didn’t even get one myself.
Marjorie @APinchOfHealthy says
That is amazing to hear, Sandy! I am so glad y’all enjoyed it. And great to know about those mini crusts.👍🏻
Rhonda says
Will it get thicker in the fridge mine went in runny thanks
Marjorie @APinchOfHealthy says
Yes! Refrigeration is what thickens it. Enjoy!
Jocelyne schaber says
Why do some recipes ask for 16 ounces of cream cheese and some with 8 ounces with the same size can of condensed milk.
Karen Edwards says
Can it be made before then refrigerated?
Marjorie @APinchOfHealthy says
Hi Karen. Yes! Hope you enjoy it.
Caroline says
This is one 9f my favorite pies. So easy, so yummy. I’m actually making 2 today. One for a friend who helped me get rid of an old TV and of course one for me!
Marjorie @APinchOfHealthy says
I am so glad you are enjoying it, Caroline!💚
Linda says
This is really easy and quick to make. My friends are picky eaters but they loved this pie it’s a keeper!
Marjorie @APinchOfHealthy says
I am so glad to hear it, Linda💚
Gail Naftzger says
Have you ever tried using sugar free sweetened condensed milk?
Marjorie @APinchOfHealthy says
I have not tried that. Do you know what sweetener was used? Let me know if you do end up trying it, as I’d be curious to know how it turns out.
Lonna says
Yes. It worked fine!!
BARBARA MARCELLI says
HI DO YOU KNOW IF THIS FEELING CAN BE FROZEN ?
Marjorie @APinchOfHealthy says
Hi Barbara! I am not sure, since I have not tried that myself. My gut tells me it could separate and turn into a mess. That being said, if you do end up trying it, let me know.👌🏻
Katherine Burton says
I freeze it all the time , never had an issue
Mary Jungquist says
My mixer is broken. Can I microwave the cream cheese before I mix everything in?
Marjorie @APinchOfHealthy says
I have not done this myself, but it should still work. It should still set when chilled.
Olivia Staats says
I microwaved my for 45 seconds. It was perfectly fine.
julie.cooper@internode.on.net says
Thank you for a great recipe! I made it last night and it was a great hit! So delicious and creamy.
Marjorie @APinchOfHealthy says
Yay, Julie! Glad to hear it.
Paulette Hackett says
I plan to make this in honor of Tampa Bay superbowl tomorrow. even if it is 10 below zero here in Wyoming! I am making a home made crust & adding a bit of coconut to it..but we are cheering for the Kansas city Chiefs!!
Marjorie @APinchOfHealthy says
I hope you enjoyed it, Paulette!💚