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.
- 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
- 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
- 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.
- 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.
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.