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a spatula removing a piece of pie from a plate with limes on top.

No Bake Key Lime Pie

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This No Bake Key Lime Pie is creamy, tart, and full of fresh key lime flavor. A homemade graham cracker crust is filled with the sweet and delicious filling, then topped with whipped cream. It's always a hit!
Course Dessert
Cuisine American
Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings 8
Calories 615

Ingredients

For the crust

  • 2 cups graham cracker crumbs
  • 3 Tablespoons brown sugar
  • 1/2 cup macadamia nuts finely chopped
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (1 stick) melted

For the filling

  • 8 ounces cream cheese room temperature
  • 14 ounce can sweetened condensed milk
  • 1/2 cup sour cream
  • 1/2 cup key lime juice
  • 1/2 cup heavy whipping cream
  • 1 1/2 Tablespoons powdered sugar
  • 1 teaspoon lime zest optional

Instructions

  • In a 9.25 inch deep dish pie plate, combine the graham cracker crumbs, brown sugar, ground macadamia nuts, salt, and melted butter. Stir with a fork until evenly mixed. Firmly press the crumbs into the pie plate and up the sides using a measuring cup. Place in the refrigerator for 30 minutes to set. 
  • In a large bowl, blend the sweetened condensed milk, softened cream cheese, and sour cream with an electric mixer on medium speed until smooth. Mix in the key lime juice. Place the bowl in the refrigerator while you make the whipped cream filling. 
  • In a medium sized bowl, combine the heavy whipping cream, powdered sugar, and lime zest and whip on high speed until stiff peaks form. Remove the filling mixture from the refrigerator and fold in the whipped cream using a spatula. 
  • Pour the filling into the set pie crust and place back in refrigerator for at least 6 hours. Decorate as desired with additional whipped topping, lime slices, and lime zest.

Notes

  • I used Nellie & Joe’s Famous Key West Lime Juice for this recipe. If you can't find it at your local grocery store, you can order it online here.
  • Use a food processor. If you have a food processor, you can use it to make your crust by first finely chopping up the nuts, then adding the other ingredients. Process until coarse crumbs are formed.
  • Crust shortcut: you can make this recipe even easier by using a pre-made graham cracker crust if you're in a time crunch. Homemade crust is always best, though, and the macadamia nuts give this crust so much flavor, so I only recommend store bought if you're in a pinch!
  • For a lighter pie, feel free to use light cream cheese and sour cream in the filling.
  • To decorate, add a few dollops of whipped cream (homemade or store bought is fine), some lime slices, and sprinkle a bit of lime zest over the top of the pie right before serving.
  • Storing: Any leftover No Bake Key Lime Pie can be covered and stored in the refrigerator for up to four days.

Nutrition

Calories: 615kcal | Carbohydrates: 54g | Protein: 9g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 375mg | Potassium: 349mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1184IU | Vitamin C: 6mg | Calcium: 226mg | Iron: 1mg