No-Bake Key Lime Pie
No-bake key lime pie is the perfect summer dessert. A buttery sweet graham cracker crust with a refreshing creamy filling that comes together with just a few simple ingredients.
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A cool refreshing dessert is always a big hit during those warm summer days. This dessert is loved by all like my Butterfinger Pie, No-Bake Cherry Cheesecake, or my Lemon Icebox Cake.
Ingredients Notes
- Graham crackers-You can also buy a premade graham cracker crust for a shortcut instead of a homemade crust.
- Butter-Use real unsalted butter, not the fake stuff.
- Cream cheese-You need regular cream cheese and it needs to be room temperature cream cheese to ensure no lumps.
- Powdered sugar- is also known as confectioner's sugar.
- Lime concentrate-Is located in the juice section of your grocery store. Or you can use fresh key lime juice.
- Lime zest- If you use the lime concentrate you can get the zest and garnish from a regular lime.
- Cool whip- You can always make your own whipped topping if you prefer.
How to make this recipe
- Step 1-Add graham cracker sheets to a food processor and pulse until crumbs, then add in butter and sugar and pulse until combined.
- Step 2-Press graham cracker crumbs into a 9-inch pie dish and press using your fingers or a glass.
- Step 3-In a large bowl using an electric mixer beat the softened cream cheese, and powdered whipped cream until smooth and creamy.
- Step 4-Add in the lime juice and lime zest.
- Step 5-Add the creamy lime mixture into the pie crust and chill.
- Step 6-Add on extra whipped cream, and sliced lemons for garnish.
Recipe tips
- If you forget to set your cream cheese out to soften, just remove it from the foil package and pop it into the microwave for 30 seconds.
- If you don't want to make your own graham cracker crust you can grab a pre-made one from the store.
Recipe Faq's
Sure can, you can freeze this easy dessert for up to 3 months and thaw it in the refrigerator overnight.
Sure can, you can freeze this easy dessert for up to 3 months and thaw it in the refrigerator overnight.
Covered with plastic wrap and placed in the refrigerator this classic key lime pie will last up to 4 days.
You can serve it as is or add some whipped cream on top. I recommend using a handheld mixer and beating together 2 ounces of softened cream cheese with 2 cups of cool whip. The cream cheese helps the cool whip hold up and not melt off the top of the pie during those hot days in the summer when you might serve this for family gatherings.
No-Bake key Lime Pie
Ingredients
For the crust
- 1 1/2 sleeves of graham crackers 2 cups crackers crumbs
- 6 tablespoons unsalted butter melted
- 3 tablespoons granulated sugar
For the filling
- 1 1/2 pkgs 12 ounces cream cheese, softened
- 1 container of cool whip store bought or homemade
- 1 cup powdered sugar
- ¼ cup concentrated key lime juice such as Nellie & Joe's Key West Lime Juice
- 1 teaspoon lime zest you can use regular limes
- Limes for garnish optional
Instructions
- 1. Prepare crust by adding graham crackers to a food processor. Blend until fine crumbs have formed. Add in the melted butter and sugar and blend. (You can also place graham crackers in a large ziplock bag and smash them using a rolling pin)
- 2. If you're using the premade crumbs add them to a bowl with the melted butter and sugar and mix until combined.
- 3. Press crumbs firmly and evenly into a 9-inch pie plate. Set aside.
- 4. In a large mixing bowl, using a hand mixer beat together cream cheese, Cool Whip, and powdered sugar with a hand mixer on medium speed until smooth and creamy. Add in the lime juice and zest. Continue to beat another minute until well blended.
- 5. Pour into prepared crust. Refrigerate at least 4 hours before serving. Garnish with whipped topping and lime slices.
I highly suggest you make this a day ahead of time. It took more than 5 hours to set up. The next day it was perfect 👍