This No Bake Key Lime Pie only has 4 ingredients and is so creamy and sweet, yet tart from the key lime juice. It’s perfect for sharing with guests or for an easy weeknight dessert!
The only “trick” to making this pie is using real key lime juice. My grocery store rarely carries key limes (and I’m in FL!!) so I usually use Nellie & Joes juice. You can usually find it in the juice aisle and it’s the perfect substitute for when you can’t find fresh key limes. I also use a store-bought pie crust for this recipe but if you want to make your own, knock yourself out!
How to make a no-bake key lime pie:
The first step is to mix together the sweetened condensed milk, and softened cream cheese. The cream cheese is what actually gives this pie enough thickness to be a no-bake and gives it a wonderfully smooth texture. As the pie cools in the fridge, it ends up with the perfect key lime pie consistency!
How to soften cream cheese:
If you forgot to leave the cream cheese out at room temp, just open the package, cut the block in half on a plate, and pop it in the microwave for about 45 seconds and you’ll be good to go!
Next you’ll add in the key lime juice and beat that together until everything is nice and smooth. I honestly could just eat this in a bowl with some graham crackers crumbled on top!
Once everything is combined, you can add it to your pie crust. Just smooth out the top with a spatula as best you can but it doesn’t need to be perfect.
The pie then needs to be stored in the fridge for at least 5 hours. It’s really the best left over night for the right texture but we never make it that long!
When you’re ready to serve, you can add some lime wedges and whipped topping but those are totally optional!
No Bake Key Lime Pie
- 1 store-bought graham cracker crust (9 inch)
- 1 (8 ounce) package of cream cheese (softened)
- 1 can sweetened condensed milk
- 1/2 cup Key lime juice (I use Nellie & Joe's bottled juice when I can't find key limes)
- Whipped topping to serve (optional)
- Add the softened cream cheese and condensed milk to a large bowl and beat with a hand mixer to combine.
- Add in the lime juice and beat for about 1 more minute until smooth.
- Pour the pie mixture into the pie crust. Cover and refrigerate for at least 5 hours or preferably over night.