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.
Ethan says
I had almost all of the ingredients for this except for sweetened condensed milk, can I just replace it it with more milk and sugar or something else?
Marjorie @APinchOfHealthy says
Hi Ethan! I would wait until you can get the canned sweetened condensed milk. I know there are ways to make your own. I am just not sure the consistency would be the same, and it could make the filling too runny.
Beth says
Ive made this pie several times, my family say’s it’s wonderfull. I just read the first comment. I say that is your opinion. i love this reciepe. Thank you for sharing.
Marjorie @APinchOfHealthy says
Thank you for that feedback Beth! I am so glad y’all are enjoying it❤️
G. Whatley says
Can I use bottled lime or lemon juice instead of fresh squeezed?
Marjorie @APinchOfHealthy says
I recommend fresh for best taste, and you need the fruit for the zest anyway. That being said, bottled will definitely work in a pinch. It won’t have as much lime flavor without the zest though. Enjoy!
Tommy says
Quick and easy for sure. I made my own crust which really takes about 15 minutes in a preheated oven. Took me about 10 key limes to get to the desired 1/3 cup. They were pretty small😄. Set nicely in three hours as well. I also whipped up some cream for a pretty finish and light topping with zest on top! Thanks
Marjorie @APinchOfHealthy says
I am so glad you enjoyed it Tommy!
Erin Lisa Butler Simmons says
This is so good and easy to make. Now all my relatives have been bugging me to make it again since I made it two weeks ago when I first found this post . Of course I didn’t tell them how easy it is and let them think I slaved over it!!!
Marjorie @APinchOfHealthy says
Yay Erin!🙌🏻
Suzy K says
This is how I make cherry cheese pie. I use lemon juice and put cherries (or any other canned pie filling) on after it’s been refrigerated a while. I was so excited to run across this with limes instead when Aldi’s had them for 19c each! The kids loved it!
Marjorie @APinchOfHealthy says
Yay Suzy!!🙌🏻
Amber says
Fantastic! So simple. Crowd pleaser that everyone loves. I like to add a spoonful of sour cream if I have it!
Marjorie @APinchOfHealthy says
I am so happy to hear this Amber!🙌🏻
Laura says
Thanks!!
Add me
Alex says
Just used this for my class party my classmates loved this recipe
Suzie Wirth says
Sorry, this pie didn’t work for me. It tasted like cream cheese with a hint of lime. And I used 2/3 c juice. It just wasn’t the key lime pie I remember.
Marjorie @APinchOfHealthy says
Hi Suzie! Only one suggestions comes to mind if you decide to try it again: add more lime zest.
Kay says
I made it as directed but made some whipped topping and added my remaining zest to that. I also candied some lime slices and topped the whole pie with them. It was delicious!
Marjorie @APinchOfHealthy says
I love your additions…yum!🙌🏻
Gina says
The pie tasted good but unfortunately it was like a very runny pudding. I followed the hints and recipe exactly and left it in the ridge for an extra day.
Marjorie @APinchOfHealthy says
Hi Gina! Thanks for the feedback. The things I know of that cause this are usually (1) using some other kind of cream cheese other than the blocks, such as the whipped tubs, cream cheese alternatives, and (2) too much liquid (extra lime juice, for example). Whatever the reason, I am sorry it didn’t work out well!
Lavera White says
I made this too and used the exact ingredients and it was runny.
Deb says
You didn’t use evaporated milk instead of condensed by chance ? This should be a no fail if correct ingredients.