This creamy, tangy no-bake key lime pie is an ideal easy dessert for warm weather. You get all the classic flavor without turning on the oven — impossible to resist. 
Key lime pie is a classic summer dessert: bright, citrusy, silky-smooth filling paired with a crunchy graham cracker crust. This is a refined no-bake version that keeps the beloved tang and texture while simplifying the process. You’ll get a sturdier, creamier filling that sets reliably, plus a crisp, buttery crust — no oven required.
No Bake Key Lime Pie Recipe
After testing the original version, I updated the recipe to emphasize three things:
- Brighter, tangier key lime flavor
- A firmer, reliably set filling
- A richer, creamier mouthfeel
For the Graham Cracker Crust
The crust uses just three ingredients: graham cracker crumbs, sugar, and melted butter. Mix them, press into a 9-inch pie plate, and chill while you prepare the filling.
Can I use a store-bought graham crust? Yes — that’s a great time-saver.
No graham crackers available? Digestive biscuits make an excellent substitute if graham crackers are hard to find.
No Bake Key Lime Pie Filling
The filling is simple and uses a few quality ingredients:
- Cream cheese
- Sweetened condensed milk
- Key lime juice
- Gelatin
Gelatin helps the pie set consistently so it’s thick and velvety. While some no-bake versions skip gelatin, adding it results in a reliably firm yet creamy texture and more consistent slices.
Tips for Making No Bake Key Lime Pie
- If you prefer, use an 8- or 9-inch springform pan instead of a pie plate; run a thin knife around the edges before releasing the ring.
- Regular limes work fine if key limes aren’t available; bottled key lime juice is acceptable, but avoid bottled regular lime juice for best flavor.
- Use full-fat, block-style cream cheese for richness and stability.
- Omitting gelatin may cause the pie to be less stable. Vegetarian gelatin alternatives are available if needed.
The result is a luxuriously smooth, tangy pie with the perfect balance of creaminess and citrus brightness. Serve chilled with dollops of whipped cream and thin lime slices for garnish — it’s sure to be a crowd-pleaser.
No Bake Key Lime Pie
Ingredients
Graham Cracker Crust
- 2 1/4 cups graham crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Key Lime Pie Filling
- 2/3 cup heavy whipping cream
- 1/2 cup key lime juice
- one envelope gelatin powder*
- 8 oz cream cheese, room temperature
- one 14 oz can sweetened condensed milk
Instructions
Graham Cracker Crust
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Combine graham crumbs and sugar in a medium bowl. Stir in the melted butter until the mixture is evenly moistened.
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Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Chill while you prepare the filling.
Key Lime Pie Filling
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Whip the heavy cream in a large bowl with an electric mixer until stiff peaks form. Set aside.
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Combine the lime juice and gelatin in a small bowl. Heat (microwave or stovetop) until very warm and the gelatin dissolves, stirring to ensure it’s fully incorporated.
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Beat the room-temperature cream cheese in a large bowl until smooth.
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Add the sweetened condensed milk and the lime- gelatin mixture to the cream cheese and beat until combined and smooth.
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Gently fold the whipped cream into the lime mixture until evenly incorporated and smooth.
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Pour the filling into the chilled crust, smooth the top, and refrigerate for at least 6 hours until set.
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Decorate with whipped cream and lime slices before serving.
Notes
Store the pie covered in the refrigerator for up to 4 days.
If you enjoy citrus desserts, try these other recipes from the same collection:
- No Bake Lemon Cheesecake
- Lemon Lime Cupcakes
- Coconut Cupcakes with Lime Buttercream Frosting