No Bake Key Lime Pie

5 from 4 votes

A creamy, tangy no bake key lime pie with a fluffy filling and buttery graham cracker crust. Perfect for summer entertaining and easy enough for any day.

Prep Time15

Cook Time4 30

chilling time4 30

Total Time4 45

Course: Dessert

Cuisine: American

Servings: slices

Equipment

Ingredients

1 graham cracker crust *instructions to make a homemade crust can be found in the notes below.
1 cup heavy whipping cream
1 (14 ounce) can sweetened condensed milk
8 ounces cream cheese (full fat), room temperature
½ cup key lime juice or lime juice
1 lime sliced
1 teaspoon lime zest
whipped cream

Instructions

Beat the heavy whipping cream in a stand mixer fitted with a whisk attachment until stiff peaks form. Remove the whipped cream from the bowl into another bowl.
In the stand mixer (no need to clean it out), beat the cream cheese for 2 minutes until creamy. Slowly pour in the sweetened condensed milk and cream until smooth. Add the juice and mix until combined. Scrape the bowl as needed.
Add the whipped cream back to the bowl and use a rubber scraper to fold it in. Pour the filling into the prepared graham cracker crust and smooth out the top. Cover with plastic wrap and chill in the fridge for 4 hours or overnight.
When ready to serve, garnish with whipped cream, lime zest, and lime slices. Slice and serve.

Notes

*Homemade Graham Cracker Crust:

1½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tablespoons butter, melted

Mix graham cracker crumbs and sugar together in a 9 inch pie plate. Mix in the butter until everything is moist and then press into the bottom and up the sides of pan. Chill in the fridge for 30 minutes.

Nutrition calculated without garnish.

Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.

Nutrition