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.
Bill says
Wow, real easy. A little messy, but that’s we roll in
Marjorie @APinchOfHealthy says
Yay Bill! Glad you enjoyed it.🙌🏻
Kathi says
Unless you use key limes, it is just lime pie.
Marjorie @APinchOfHealthy says
Feel free to juice the key limes if you wish.😉👌🏻 It will taste great.
Jen Bracey says
Hey!
I made this recipe tonight, however I doubled it and used a very large pie 🥧 dish. I also used key lime juice and 1 regular lime for the zest. I made my own graham crust.
I have to say, this is by far the best key lime pie I’ve ever had! Ans it was so easy to make! Bon appetite!
Marjorie @APinchOfHealthy says
Yay Jen! 💚
tammy says
hello can i use this same recipe to make a lemon pie
Marjorie @APinchOfHealthy says
Hi Tammy! Yep, the same recipe works, and I do have a post for that one too: https://www.apinchofhealthy.com/no-bake-lemon-cheesecake/
It os exactly the same recipe, though – minus limes, plus lemon. Enjoy!
Bren says
Tea party!!
Bren says
Thank you so much for this recipe. I brought it to a yea party. Delicious and very big hit. I would also suggest maybe using a little more zest.
Ava Dockerson says
I love this recipe. I recommend that you add a little more lime to your recipe, but that is just my opinion! Thanks!
Marjorie @APinchOfHealthy says
I am glad you enjoyed it Ava! Yep, for more flavor, I recommend more zest (as opposed to juice) so that it doesn’t thin out the filling too much. A little more juice wouldn’t hurt. But at some point it would thin the filling.
Tammy says
If I don’t have limes can I use lime juice in a bottle
Marjorie @APinchOfHealthy says
Hi Tammy! Yes, bottled lime juice should do in a pinch👌🏻
Alison Fagan says
I always use lime juice from a bottle. Much easier and just as good!
Hollis Ramsey says
I add about 1/4-1/2 tsp cardamom powder to the pie, then folded-in broken chunks of Graham Cracker pie shell, served in individual ceramic ramekins. Before serving, I top with Whipped Cream and drizzle some Brown Sugar Cardamom Syrup over. Yes, I’m a cardamom junkie.
Marjorie @APinchOfHealthy says
Sounds delicious!💚
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!💚