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A creamy, tangy no-bake key lime pie with a buttery graham cracker crust and smooth lime-infused filling, chilled for a mousse-like texture that slices neatly.

  • Total Time: 4 hours 15 minutes (including chilling time)
  • Yield: 10 slices 1x

Ingredients

Scale
  • 2 sleeves graham cracker crumbs (about 1 ¾ cups)
  • ½ cup unsalted butter, melted
  • 2 teaspoons sugar
  • ¼ teaspoon salt (optional)
  • 24 ounces full-fat cream cheese, softened to room temperature
  • 14 ounces sweetened condensed milk
  • ¾ cup fresh lime juice
  • 1 teaspoon fresh lime zest
  • 8 ounces Cool Whip, thawed (or homemade whipped topping)
  • Whipped cream (for topping)
  • Fresh lime zest (for garnish)
  • Lime slices (optional for garnish)

Instructions

  1. Lightly coat a 10-inch pie plate with cooking spray and set aside.
  2. Pulse graham crackers in a food processor until fine and even crumbs form.
  3. Transfer crumbs to a mixing bowl and stir in sugar and optional salt.
  4. Add melted butter and mix until crumbs resemble damp sand and hold together when pressed; add small amounts more butter if mixture is too loose.
  5. Press crumb mixture firmly and evenly over bottom and up sides of pie plate using the flat bottom of a measuring cup.
  6. Freeze crust for at least 10 minutes while preparing filling.
  7. Beat softened cream cheese with a hand mixer on medium-high speed for about 2 minutes until completely smooth.
  8. Add sweetened condensed milk, fresh lime juice, and lime zest; beat on medium speed until fully combined and smooth but pourable.
  9. Gently fold in thawed Cool Whip using a rubber spatula until no streaks remain, avoiding stirring.
  10. Remove crust from freezer and pour in filling; spread evenly with an offset spatula or back of a spoon, pressing lightly to remove air pockets without compacting filling.
  11. Cover pie loosely and refrigerate for at least 4 hours, preferably overnight for firmest texture and fullest lime flavor.
  12. Before serving, pipe or dollop whipped cream on top and garnish with fresh lime zest and slices if desired.
  13. Cut with clean, sharp knife wiping blade between slices for neat edges.

Notes

Use full-fat cream cheese for best set and sliceable texture; reduced-fat cream cheese results in softer filling., Chill time affects texture: 4 hours minimum for sliceable pie; overnight for firmer texture and deeper lime flavor., For cleanest slices, freeze pie for 1–2 hours before serving, then let slices sit 10 minutes to soften slightly., Gentle folding of whipped topping preserves airy texture; vigorous stirring deflates mixture., Crust can alternatively be baked at 350°F for 7–10 minutes and cooled before filling for firmer crust., Plant-based dairy alternatives can be used but may result in softer filling; treat as experimental variation., Leftovers keep 3–4 days refrigerated, covered. Pie freezes well up to 1 month., Make-ahead: assemble and chill up to 48 hours before adding topping and garnish.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 496 calories per slice
  • Fat: 37 g per slice
  • Carbohydrates: 35 g per slice
  • Protein: 8 g per slice