No Bake Key Lime Pie

If you’ve ever taken a trip to the Key West then you’re familiar with this tangy delicious creamy mouth-watering flavor.

Pie bakers in the Key West pride themselves on their creamy citrusy flavored homemade pies, which are delicious and off-the-charts the best.

Our version of this creamy no-bake key lime dessert is rich and decadent with all those flavors that will bring you to a tropical Island delight to keep you satisfied until you visit.

We use crushed delicious coconut cookies to make our flavored crust (or graham crackers) some Key West lime juice, and the filling turns into this creamy fluffy mouth-watering experience of citrus smooth as silk filling.

For those who love Key Lime Pie in a baked version, that is also included in the recipe card below.

Scroll down to the recipe card to print off this easy recipe and to skip all the ads just hit print and they go away for a quick glance.

Key West Filling and Crust Tips

• If you’re not a big lime fan use lemon juice. This can be substituted also with zest for lime,  or orange juice, and orange zest also
• Graham crackers (1 box) can be substituted for cookies  or crushed vanilla wafers (any kind of cookie crust you prefer
• Pack the crust bottom layer down tightly and the top just loose crumbs
• Use only full-fat heavy cream not whipping cream
• You can use sugar substitutes for powdered sugar to sweeten
• Be sure to refrigerate at least 3 hours before serving 
• Add a pinch of cinnamon to the crust if you like a little spice (cinnamon-flavored graham crackers are delicious with lime pie)

Shopping List for Making Key Lime Pie Dessert

• cream cheese full-fat
• powdered sugar
• key lime juice
• heavy cream
• butter
• coconut cookies, vanilla wafers crushed, or any regular or flavored graham cracker

Other Pie Flavor Alternatives

• orange juice and orange zest
• lemon juice and lemon zest
• pineapple juice and top with chopped fresh pineapple and coconut
• mango juice and topped with diced mango
• sprinkle the top with toasted coconut
• add mini chocolate chips to the filling for a chocolate chip no-bake dessert
• try any flavored juice you like and adapt and create your own pie flavors

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Key Lime Pie No Bake or Baked Version

You can choose from two recipes below: a no-bake easy recipe or a classic baked Key West Lime Pie that we all enjoy.

Both are a lusciously decadent dessert and quite different and if you’re a Key Lime Pie lover, you’ll love them both.

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American

Yield: 18

Author: Claudia Lamascolo

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No Bake Key Lime Pie

A delicious creamy tangy flavor of a popular Florida-style Key Lime dessert. Try a slice of the tropics, No Bake or Baked versions.

Prep time: 10 MinCook time: 25 MinInactive time: 3 HourTotal time: 3 H & 35 M

Ingredients

• Key Lime Filling:
• 2- 8 ounce packages of softened cream cheese full-fat
• 3/4 cup of powdered sugar
• 1/2 cup of key lime juice
• Note: The mixture above will be mixed with whipped heavy cream in the below filling, follow the steps in the instructions:
• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 1 teaspoon lime zest
• Cookie layer:
• 3 cups of crushed coconut cookies (crushed with a rolling pin or pulsed in a food processor keeping them slightly chunky)
• Note: substitute graham crackers with any flavor, another cookie flavor of choice for coconut cookies if preferred
• 12 tablespoons of melted butter
• add a pinch of cinnamon to the crust if you like or use cinnamon-flavored graham crackers
• Optional Topping :
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Garnish Suggestions: lime zested. lime slices, shredded coconut, stemmed cherries

Instructions

1. The first recipe is a no-bake version the second version at the bottom is a Baked Key Lime Pie version.
2. No Bake Key Lime Pie:
3. Prepare a casserole-style deep dish around 12 x 9 very lightly sprayed with butter-flavored cooking oil or line it with parchment paper, and set aside.
4. Place the crushed cookies in a bowl, add the melted butter, then blend evenly.
5. Press the cookie mixture into the casserole dish and set this aside.
6. No Bake Key Lime Pie Filling:
7. Beat the key lime juice, with the cream cheese and powdered sugar (3 ingredients for filling) until smooth with an electric beater.
8. Place in the refrigerator in a covered bowl until the next step.
9. Whipped Cream:
10. Note: this gets folded into the cream cheese filling:
11. In a clean mixing bowl add the 2 cups of heavy cream and beat with an electric beater until it reaches soft peaks.
12. Gradually add the 1/2 cup powdered sugar little by little with 1 teaspoon of vanilla and 1 teaspoon of lime zest.
13. Once this has reached stiff peaks, fold this into the cream cheese mixture (that you put in the refrigerator).
14. Add the filling to the prepared crust.
15. Sprinkle with saved graham crust mixture randomly on top of the filling.
16. Refrigerator until firm around 3 hours.
17. Optional Topping and Garnish for Serving:
18. In a mixing bowl using electric beaters, beat the 1 cup of heavy cream with powdered sugar and vanilla until stiff peaks.
19. Serve dessert with a dollop of whipped cream, a slice of lime, and a sprinkle of lime zest.
20. Note: you can serve this with just the cookie crust topping not with the addition of whipped cream if preferred.
21. Baked Key Lime Pie Optional Recipe:
22. Crust Ingredients:
23. 1 1/2 cups graham cracker crumbs (put through a food processor)
24. 1/4 cup granulated sugar
25. 6 tablespoons unsalted butter, melted
26. Optional: pinch of cinnamon in the crust or use cinnamon-flavored graham crackers
27. Preheat oven to 350 degrees/ Mix, press into a 9-inch pie plate, and bake at 350 degrees for 7 minutes
28. Key Lime Pie Filling Ingredients:
29. 3 cups sweetened condensed milk (two cans 14-ounce each)
30. 1 cup Key West lime juice ( or freshly squeezed, Key Limes if possible)
31. 4 large egg yolks 1 tablespoon of grated key limes (this is optional)
32. Directions for Pie Assembly:
33. Beat the filling ingredients until the mixture is thickened slightly.
34. Pour the mixture into the slightly baked pie crust.
35. Bake at 375 degrees for 25 to 28 minutes or until set ( middle will still be a little loose).
36. Note: the middle will be a little shaky.
37. Cool completely and refrigerator for at least 3 hours before adding the whipped cream.
38. Garnish with Whipped Cream Freshly Made:
39. 1 cup heavy cream
40. 2 tablespoons powdered sugar
41. 1/2 teaspoon vanilla extract
42. Beat until medium soft peaks.
43. Serving: Garnish pie with whipped cream, and sprinkle graham cracker crumbs on top. Add lime slices to each piece of pie if desired.

Notes

Filling and Crust Tips

• lemon juice can be substituted with zest for lime, orange juice, and orange zest also
• graham cracker (1 box) can be substituted for cookies along with vanilla wafers or any kind of cookie crust you prefer
• be sure to press the bottom layer of crust packed down tightly
• use only full-fat heavy cream not whipping cream
• you can use sugar substitutes for powdered sugar to sweeten
• be sure to refrigerate at least 3 hours before serving 

Other Pie Flavor Alternatives

• orange juice and orange zest
• lemon juice and lemon zest
• pineapple juice and top with chopped fresh pineapple and coconut
• mango juice and topped with diced mango
• sprinkle the top with coconut
• add mini chocolate chips to the filling for a chocolate chip no-bake dessert
• try any flavored juice you like and adapt and create your own pie flavors

Nutrition Facts

Sodium (milligrams)

110.13 mg

Cholesterol (grams)

66.33 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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