Easy No-Bake Key Lime Pie

This key lime icebox pie hits the spot when I want something cool, refreshing, and almost effortless to make. I mix a bright, tangy key lime filling and chill it in a buttery crust until it’s delicately firm and creamy. It’s a simple summer dessert that delivers big citrus flavor with barely any work.

I love to bake desserts, from cakes and cookies, to crumbles and pies, which are my all-time favorite sweet. I’m a sucker for a delicious, firm yet tender pie crust like the one in this cinnamon pie. But when the hot summer months roll around, I don’t really like to turn on the oven. So, that’s when I lean on my handy-dandy rota of no-bake pie recipes, like this frozen and refreshing key lime icebox pie. Not only is every bite seriously tangy-sweet and delicious, but it also couldn’t be easier to prepare! Simply make a quick no-bake graham cracker crust, blend the filling ingredients (no cooking needed), pour the filling into the crust, and freeze. That’s it! Before you know it, you have a cool, bright, and tart dessert that everyone will love to enjoy on a hot day!

Anna – ⭐⭐⭐⭐⭐ I had two slices of this pie already! No joke! It’s incredible! Creamy, smooth and so tasty!

Sommer’s Recipe Highlights

Tropical and Refreshing – Every bite of this key lime icebox pie is an explosion of tropical and refreshing flavors. At first, you’re hit with a serious sweetness, and then a bold tanginess from the key lime juice and softened cream cheese follows.

Light and Fluffy – While some versions of key lime pie are multi-layered or dense, for this recipe, I decided to simply mix all of the whipped topping into the key lime mixture to create a super light and fluffy single layer. This lime icebox pie has more of a “Chantilly” texture, like the pie I had on Marathon Key last year. I swear it tastes just like being at the beach.

Make-Ahead Friendly – Like my banana cream pie recipe, I love that I can make this no-fuss dessert a day or two ahead of time and keep it fresh in the freezer until I’m ready to serve. It’s such a huge time saver!

Key Ingredients and Tips

Graham cracker crumbs – For the base of the no-bake pie crust, my go-to is graham crackers that I’ve crushed into tiny crumbs. You certainly can use a store-bought crust if you prefer, but you might be surprised by how easy it is to prepare this version from scratch.

Butter – I use unsalted butter to help bind all the ingredients together.

Granulated sugar – For just a touch of sweetness, I add a little bit of sugar to the crust.

Cream cheese – Regular full-fat cream cheese makes the base of the filling ultra creamy. Plus, it adds that signature subtle tang to every bite.

Sweetened condensed milk – To smooth out and sweeten up the filling, thick condensed milk is a must!

Key lime juice – I find that key limes can be hard to find in some regions, but you can usually find bottled key lime juice in the baking or cocktail/beverage section of the market.

If you can’t find lime-green food coloring, mix 1 drop of standard green food coloring with 2 drops of yellow until the desired color is reached. Or skip the food coloring altogether.

Cool Whip – I always fold in Cool Whip to make the filling extra fluffy and light. You can use an equal amount of fresh firm whipped cream if you prefer.

How to Make

printable form at the bottom of the post.

Make the crust – To start, I toss the graham crackers into a food processor, and I blend them up until they’re turned into really tiny crumbs. Then, I pour in the melted butter, sugar, and a pinch of salt, and then I mix it again.

Shape and firm – Then, I pour the pie mixture into a classic pie pan, and I press down until the bottom of the pan and the sides are covered. Once I’m happy with the shape of the crust, I pop it in the fridge so that it firms up.

Start the filling – I grab my clean food processor once again, and I blend the cream cheese, condensed milk, and lime juice together. Once that’s smooth, I add in the food coloring, and I blend it in.

Whip it up – Before moving on to the next step, I carefully remove the blade. Then, I gently fold in the Cool Whip with a spatula, so it stays nice and fluffy. Using the blade here could cause it to deflate.

Fill it up – Once I’m happy with the consistency of the filling, I pour it into the chilled pie crust and spread it out into an even layer. Then, I pop it into the freezer for a couple of hours.

Serve – When I’m ready to serve myself a slice, I top off each piece with some fresh lime zest for extra visual appeal!

Recipe Variations

Limes – If you can’t find key limes or bottled key lime juice, you can use regular limes for an equally delicious no-bake pie!

Cookies – Instead of graham crackers, use your favorite shortbread cookies, plain sugar cookies, or Biscoff cookies as the sweet crust!

Coconut flakes – Mix some sweetened or toasted coconut flakes into the pie crust for added texture and tropical flavor.