No Bake Key Lime Pie
A creamy, tangy key lime pie with a buttery graham cracker crust that sets in the fridge — no oven required.
Ingredients
Graham Cracker Crust
- 2 1/4 cups graham cracker crumbs — about 16 full sheet crackers crushed finely for a firm buttery crust.
- 1/4 cup granulated sugar — adds sweetness and helps balance the tangy filling.
- 1/2 cup unsalted butter melted — binds the crumbs together and helps the crust hold its shape.
Key Lime Filling
- 8 oz cream cheese room temperature — creates a smooth and creamy filling without lumps.
- 1 14 oz can sweetened condensed milk — gives the pie its rich sweetness and thick, sliceable texture.
- 1/2 cup key lime juice — adds the signature bright and tangy citrus flavor.
- Zest of 2–3 key limes — enhances the fresh lime flavor.
- 1 envelope unflavored gelatin — helps the filling set properly without baking.
- 2/3 cup heavy whipping cream cold — whipped and folded in for a light, mousse-like texture.
Instructions
- Combine graham cracker crumbs, sugar, and melted butter until evenly mixed. Press the mixture firmly into a 9-inch pie pan and chill while preparing the filling.
- Beat softened cream cheese until smooth. Add sweetened condensed milk, key lime juice, and lime zest, then mix until creamy and combined.
- Bloom gelatin according to package instructions, then gently warm until dissolved. Mix it into the filling until fully incorporated.
- Beat cold heavy whipping cream until soft peaks form. Gently fold the whipped cream into the key lime mixture to create a light and fluffy texture.
- Pour the filling into the prepared crust and refrigerate for at least 6 hours, preferably overnight, until fully set.
- Slice the chilled pie and serve with whipped cream, lime zest, or extra lime slices if desired.
Notes
For the best texture, make sure the cream cheese is fully softened and the pie has enough time to chill before slicing. Key lime juice gives the most authentic flavor, but regular lime juice can be used if needed. Store leftovers covered in the refrigerator for up to 5 days or freeze for longer storage.