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A creamy and tangy no-bake key lime pie with a buttery graham cracker crust and a light, airy cream cheese and whipped topping filling. Chilled to set firm for clean slices with a bright lime flavor.

Ingredients

Scale
  • Crust:
  • 1 3/4 cups graham cracker crumbs (from about 2 sleeves of crackers)
  • 1/2 cup unsalted butter, melted
  • 2 teaspoons sugar
  • 1/4 teaspoon salt (optional)
  • Filling:
  • 24 ounces full-fat cream cheese, softened to room temperature
  • 14 ounces sweetened condensed milk
  • 3/4 cup fresh lime juice (key lime or regular Persian lime)
  • 1 teaspoon lime zest (green outer layer only)
  • 8 ounces Cool Whip, thawed (or homemade whipped topping)
  • Topping:
  • Whipped cream, as needed for garnish
  • Lime zest, as needed for garnish
  • Lime slices, optional for garnish

Instructions

  1. Lightly coat a 10-inch pie plate with cooking spray and set aside.
  2. Pulse graham crackers in a food processor until fine and even crumbs form; measure 1 3/4 cups.
  3. In a mixing bowl, combine graham cracker crumbs, sugar, and optional salt. Add melted butter and mix until the mixture resembles wet sand and holds together when pressed; add a small drizzle more butter if too dry.
  4. Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared pie plate. Place the crust in the freezer for at least 10 minutes to firm up.
  5. In a large mixing bowl, beat the fully softened cream cheese on medium-high speed until smooth and creamy, about 2 minutes. Scrape the bowl as needed and ensure no lumps remain.
  6. Add the sweetened condensed milk, fresh lime juice, and lime zest to the cream cheese. Beat on medium speed until fully combined and smooth; mixture will be thick but pourable.
  7. Gently fold in the thawed Cool Whip or homemade whipped topping using a rubber spatula, turning from bottom to top until no streaks remain. Avoid stirring vigorously to keep the filling light.
  8. Remove the crust from the freezer. Pour the filling into the crust, spreading gently from center to edges with an offset spatula or spoon to smooth surface; press lightly to remove air pockets without disturbing the crust.
  9. Cover the pie loosely and refrigerate for at least 4 hours or preferably overnight to allow filling to firm and flavor to develop.
  10. Before serving, garnish the pie with piped or dolloped whipped cream, lime zest, and optional lime slices.
  11. Slice the pie using a clean, sharp knife, wiping the blade between cuts for clean slices.

Notes

Use full-fat cream cheese for the best firm texture; reduced-fat cream cheese yields a softer filling., For a firmer crust, you can optionally bake the pressed crust at 350°F (177°C) for 7 to 10 minutes, then cool completely before filling., If the crust mixture is too loose, add a small additional drizzle of melted butter and mix until pressable., Homemade whipped topping can replace Cool Whip by whipping 1 cup heavy cream with 2 tablespoons powdered sugar to stiff peaks; chill overnight for best slicing., The pie can be refrigerated assembled (without topping) up to 48 hours before serving; add garnish just before serving., Leftovers keep 3 to 4 days refrigerated in an airtight container., The whole pie or individual slices can be frozen wrapped in plastic and foil for up to 1 month; thaw overnight in the refrigerator before serving., A short freeze (1-2 hours) before serving makes cleaner slices; let slices sit 10 minutes at room temperature after slicing., Alternative cookie crusts (Golden Oreos, Nilla wafers, gingersnaps, shortbread) can be used, pressed firmly and chilled before filling., Plant-based variations set less firmly and benefit from freezing; texture will be softer than classic dairy version.

Nutrition

Find it online: https://cookingcrumbs.com/no-bake-key-lime-pie/