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Best Ever No Bake Key Lime Pie

The most flavorful no-bake Key Lime pie you'll enjoy. Made with real Key limes and a flavorful and crunch crust. Easy to make and crowd please.

Course Dessert
Cuisine American
Keyword Apple Pie, Classic Dessert, Key Limes, No Bake
Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 slices
Author The Tiny Fairy

Ingredients

CRUST

  • 1 sleeve original Grahams crackers you can also opt for a store bought graham cracker pie shell
  • 3 Tablespoons light brown sugar, packed
  • ½ cup pecans
  • 4 Tablespoons unsalted butter, melted

WHIPPED CREAM

  • 1 ½ cups heavy whipping cream, cold
  • 2 Tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cream of tartar, optional used to stabilize the cream

PIE FILLING

  • 1 can sweetened condensed milk
  • ½ cup Key lime juice prefer Nellie & Joe's Famous Key Lime Juice
  • ¼ cup cream cheese
  • zest of 1 ½ regular lime

GARNISH

  • thin slices of limes
  • zest of ½ regular lime
  • 1 lime to slice and decorate

Instructions

  1. For NO BAKE - buy a store bought, pre-made graham cracker crust, or you can also combine the crust ingredients, press into a pie dish and refrigerate while you make the filling. I prefer the texture of the toasted graham crackers so I've listed the baked crust below.

MAKING THE CRUST

  1. Preheat oven 350°F, place oven rack in the center and butter a 9-inch pie dish.

  2. In a food processor, blitz graham crackers, brown sugar and pecans. Drizzle melted butter.

  3. Dump into prepared pie dish and use your hands to press the crust into the bottom and up the sides of the dish. Bake for 8-10 minutes until golden. Set aside to cool at room temperature.

MAKING THE WHIPPED CREAM

  1. In a cold bowl, whip the heaving whipping cream, powdered sugar, cream of tartar and vanilla until stiff peaks form, about 1-2 minutes. Don't over beat or you'll get butter. Refrigerate until ready to use.

    Note: Cream of tartar is added to stabilize the cream. If you don't have any you can omit the ingredient.

MAKING THE KEY LIME FILLING

  1. in a separate bowl, whip together the condensed milk, Key lime juice, cream cheese and zest of 1½ limes.

    Note: I buy 3 limes - zest two and use one for garnish slices.

  2. Fold in half of the whipped cream and pour into the cooled crust. Refrigerate a couple hours until set.

  3. Pipe remaining whipped cream, garnish with lime slices and zest of ½ a lime.

Recipe Notes

Adapted from Betty Crocker's recipe.