Description
A refreshing and tangy no-bake key lime pie made with a creamy lime filling and a buttery graham cracker crust — the perfect summer dessert.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup key lime juice (fresh or bottled)
- 1 teaspoon lime zest
- 1 (8-ounce) package cream cheese, softened
- 1 cup whipped topping or whipped cream (plus more for garnish)
Instructions
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form a crust. Chill in the refrigerator for 15–20 minutes.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sweetened condensed milk, key lime juice, and lime zest. Mix until fully combined and smooth.
- Fold in the whipped topping gently until evenly incorporated.
- Pour the filling into the chilled crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours or until set.
- Garnish with additional whipped cream and lime slices or zest before serving.
Notes
- Use bottled key lime juice if fresh key limes are unavailable.
- For a firmer texture, chill overnight.
- Graham crust can be store-bought to save time.
- Keep pie refrigerated until ready to serve.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 45mg