This no bake lime pie is so easy to make. It tastes just like traditional key lime pie but doesn’t require any baking or cooking. It also doesn’t require any eggs or butter. It can be made ahead of time and is a great dessert to bring to parties.
This key lime pie is perfect for summer. You only need about 15 minutes to prepare this pie and no baking is required. It’s best served chilled, making it the perfect summer dessert.
Ingredients
- Limes
- Condensed milk
- Pre-made Graham Cracker Pie Crust
Limes: Key lime pie is traditionally made with key limes, which are smaller than regular limes (the smaller limes you see in the photos are key limes) and more aromatic. But you can make this pie with regular limes (Persian limes). It’s actually much easier because you don’t have to juice as many limes if you use regular limes.
Condensed milk: Make sure to use full fat sweetened condensed milk. When the milk is mixed with the lime juice, it actually thickens the condensed milk to a custard-like consistency.
Graham cracker pie crust: To make this recipe even simpler, I used a pre-made graham cracker pie crust. You can always make your own crust as well.
No Bake Key Lime Pie Texture
This pie was inspired by the 2 Ingredient No Bake Lemon Pie I previously shared. It has a similar texture, but I actually prefer this lime version even more because it tastes so similar to regular key lime pie.
Key lime pie is usually made with condensed milk, limes and eggs. The eggs are used to create the custard. Because it’s a similar set of ingredients, it ends up tasting very much like a traditional key lime pie. When the lime juice is mixed with the condensed milk, it thickens the condensed milk to a custard-like consistency. It will not be as sturdy as a baked version with eggs, but it does have a texture like a creamy custard.
Similar to the lemon version, this pie is very sweet. However, I didn’t mind the sweetness because that is how key lime pie has always been for me. I do think the lime juice and the fragrant lime zest help cut into some of the sweetness from the condensed milk better than the lemon version.
Just like the lemon version, you can reduce the sweetness by cutting out half of the condensed milk and using cream cheese (more on this version in the recipe card notes). It won’t taste as much like a key lime pie but it will still taste something like a lime cheesecake pie.
How to Make No Bake Key Lime Pie
The condensed milk is mixed with the lime juice and lime zest. It’s then poured into the pre-made pie crust and placed into the fridge until set.
More Easy No Bake Recipes
- 2 Ingredient No Bake Chocolate Banana Cake
- 3 Ingredient No Bake Chocolate Oatmeal Cookies
- 2 Ingredient No Bake Berry Cloud Cake
- 2 Ingredient No Bake Cheesecake
3 Ingredient No Bake Key Lime Pie
Ingredients
- 3/4 cup (177 ml) lime juice + 1 tbsp lime zest
- 2 (14 oz) cans full fat sweetened condensed milk
- 1 pre-made graham cracker pie crust
Instructions
- Add lime juice and condensed milk to a large mixing bowl. Stir until evenly combined and lime juice is fully incorporated into the condensed milk. Stir in lime zest.
- Pour into pie crust. Level surface with a spatula. Place pie into fridge for several hours or overnight to set. Keep pie in the fridge until ready to serve. If you want to decorate the pie, wait for the filling to set and then decorate. Then put pie back into fridge until ready to serve. You can make the pie 2-3 days in advance.
Video
Notes
- You want to leave the pie in the fridge until right before serving because of its creamy filling. When you first take it out of the fridge, the custard will be just firm enough for you to cut through into slices. As the filling comes to room temperature, it will start to soften and won't be as stable for cutting, which is why you want to keep it chilled until right before serving. If you want a more stable filling, try the cream cheese version.
- I have only tested this recipe using fresh squeezed lime juice. You can use regular limes or key limes. Regular limes are easier and you will need approximately 6 regular limes to produce the amount of juice needed. If using key limes, you will need approximately 20 key limes.
- This recipe uses two 14 oz cans of condensed milk, for a total of 28 oz or 794 grams. 14 oz refers to weight, not volume.
- I piped dollops of whipped cream on top and sprinkled on some additional lime zest for decoration.
- I used a 9-inch graham cracker pie crust for this recipe. You can also use a 10-inch pie crust but your filling won't be as tall (though it will be a little more stable).
- This pie is very sweet but traditional key lime pie is very sweet. If you prefer a less sweet pie, you can make the cream cheese version which will taste more like a lime cheesecake.
- Cream Cheese Version: For the cream cheese version, you need 1 (14 oz) can of condensed milk, 1 (8 oz) block of cream cheese, 1/2 cup of lime juice and 1/2 tbsp lime zest. Bring the cream cheese to room temperature first to soften it, then beat it with a mixer until light and fluffy. Then mix in the condensed milk, juice and zest. Pour batter into pie crust. Place the pie into the fridge for several hours until set.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
What is supposed to thicken pie?? All that’s in it is watered down condenced milk.
When the lime juice is mixed with the condensed milk, the mixture will instantly thicken as a result of the chemical reaction of the acid from the lime juice with the milk protein in the condensed milk. I recommend you give it a try! It’s definitely not watered down condensed milk.
Yes I have made it this way for years….tastes great without eggs or yogurt. So easy and quick…just leave in refrig and it comes out great.
Thanks Tom! We’re so glad you enjoy this recipe!
Can you reduce the cream cheese and use more condensed milk?
We haven’t tried that but changing the ratios will change how the pie turns out. It may not set up right if you try this.
I find if you let the pie set for 1 to 1 and half hours on kitchen countertop then refrigerate the pie set more firmly. It gives the acid in the lime time to cook the condensed milk.
Thanks for sharing that!
I’ve heard about Key Lime Pie for years but never had it myself. Until today! I made the recipe with cream cheese. It took 3 hrs to set. I just tried it for my first time. Wow! A delicious blend of sweet & tart.
With today’s temperature being 94 °F? This Key Lime Pie is EXACTLY what the Doctor ordered! I appreciated the recipe being simple, which was a factor in my trying it. My Lime press used 8 key limes to make 1/2 cup juice.
I’ll most definitely be making it again. Have already sent pix & the recipe to numerous friends and family.
Thanx for sharing this with us.
Thanks so much for sharing the recipe! We’re happy you enjoyed it.
Quick and easy. Tasty but a little too sweet. Filling too soft and a little runny. Is there anything that can be swapped for the sweetened condensed milk?
Would like to try the recipe with the cream cheese next since it’s supposed to be less sweet with a firmer consistency. Love your recipes!
Yes, that is discussed in the post – it’s definitely a sweeter pie and adding cream cheese will make it less sweet. We included the instructions for this in the notes section of the recipe card. Let us know if you try that version!
Recipe was easy and a success
That’s great!
I find the custard has a stronger lime flavor without sour cream or cream cheese or whatever to dilute the flavour. I deconstructed it by browning the crust and breaking it into crumbs, then putting the crumbs one tablespoon at a time in the bottom of water glassefollowed by a layer of filling, and did this three times, then coveredin plastic wrap and refrigerated overnight. Ezcellent and not as filling as a whole pie.
We’re glad you enjoyed it!
That sounds so amazing for on the go desserts! Thank you for sharing that idea!
I’ve tried today your lemon pie it was delicious
We’re happy you loved it!
Did anyone try with just 1 can of sweetener condensed milk? What will it be with just 1 can or 1.5 can? 2 sound like a lot n very sweet to me. My husband like key lime pie, I want to try to make for his birthday next weekend..
Thanks
Hi Sharon, I halved the recipe and served it with the graham crumbs, toasted, in water glasses. Not as filling as the whole pie. It served four.
Thanks for sharing that!
Hi Kirbie!
My husband loves Key Lime Pie and for no bake, this is a snap and he loves it!!!! I like it too!!! This will be the 4th time I have made it, so wanted to let you know. Thanks for a great, easy recipe : )
We’re so glad you are loving the recipe!
Looks like these are going to be some great Recipes
I made the cream cheese version. I didn’t have a grater to add lime zest. I used the juice from an extra lime and added some pulp. It was delicious!!
Thanks for letting us know!
Great snacks Sweets)
Thanks!
This looks and sounds absolutely delicious.
Will try this when I go back to work.
Thank you
hope you enjoy!
I have made this pie with a can of limeade ,1can of sweetened condensed milk,it has always been a big hit
sounds good!
Hi. Am excited to try this recipe. Is it okay to bake it (just to add more stability) and on what temp & for how long? Many thanks and God bless!
Baking it will not make it more stable, you would just end up with a gooey mess. If you want a baked version you would need to add eggs or something else to the pie. The pie recipe as written only works if it is chilled.
Tried this but it didn’t set. Just had keylime soup in a pie crust….even after freezing it would melt into liquid not even 30 seconds later Trying the cream cheese version tomorrow.
We’re sorry you had issues! Did you use full fat sweetened condensed milk? If you tried using another milk, like evaporated milk or coconut milk, then it won’t work.
Excellent recipe! Thanks for this recipe! I am using Sweetened condensed Coconut milk , it is sweetened w/Organic Cane sugar , for a Dairy Free version! I hadn’t thought about trying it this way , so thanks so much for sharing this method! I have tried your version with Cream cheese & it is delicious! (I want to try Myokos Vegan cream cheese next time) I want to see how it tastes & if it passes the test ,. Lol Thanks again!???
We’re so glad you love the recipe!
Is it possible to make this sugar free?
Sorry, but we haven’t tried making it sugar-free.
Have you tried 1 can sweetened condensed milk and 1 can condensed milk?
No I haven’t. I’m also not aware of just condensed milk being sold in the US that isn’t sweetened. Not sure if you are asking about something else
Milnot Condensed Milk, that is all evaporated milk is
https://www.amazon.com/Milnot-Condensed-Milk-12-Ounce-Pack/dp/B0047YYTUM
Hi, thanks for sharing. I haven’t worked with Milnot condensed milk before but from the ingredient list, I don’t think it will work the same. This evaporated filled milk has added oils mixed with milk instead of just milk condensed down.
I have made this also using frozen lime juice.
Thanks for that tip!
These recipes look delicious. I have not yet tried..but I certainly will.
They all look so good thank you
We hope you try it soon!
Looks good will make it.
Enjoy!
Awesome recipes. Brenda
Easy love it
I’m glad you love it!
I like the recipe very simple and easy
Back home from work for long you something won’t take much time to do make your day
We’re so glad you enjoyed it!
I did try. Loved it
I’m so glad you loved it!
Delicious, thank you.
So glad you enjoyed!
Sounds easy to make.will try it soon.
hope you enjoy!
How do I get a pre-made Graham cracker pie crust when I live in the UK
I’m not sure what premade crusts are available in the UK. If you aren’t able to find a graham cracker pie crust you can make your own. It is usually made with crushed graham crackers, butter and a little sugar. I made it for this recipe: https://kirbiecravings.com/no-bake-avocado-cheesecake/
Hi Sarah, I am also in the UK and I used crushed ginger biscuits that you add to melted butter, you can also use digestive biscuits but I like the ginger. Hope this helps.. Karen