Whip up the ultimate summer dessert with this incredibly easy, no-bake Key Lime Pie made from just four simple ingredients. The sweet, creamy, and perfectly tart filling comes together in minutes inside a premade graham cracker crust for a truly effortless treat!
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Ingredients
1pre-made graham cracker crust
1tablespoonlime zest
¼cuplime juicefreshly squeezed; you'll need about 8-12 key limes or 2-3 Persian limes
8ozreduced fat high quality cream cheesesoftened
14ozcan sweetened condensed milk
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Instructions
Zest the limes. Then juice them.
To a food processor, blender, or bowl, add the zest, lime juice, softened cream cheese, and sweetened condensed milk. Blend until smooth (usually 1 minute or less with a food processor).
Pour pie filling into pie shell. Cover and refrigerate for a minimum of 3 hours (but best overnight) before slicing and serving.
Notes
You'll want to soften the cream cheese before using it in the recipe to avoid clumps in your filling. Allow it to sit out on the counter for about 30 minutes for reduced fat, and 1 hour for full fat.
The true secret to making this key lime pie recipe easy to serve is giving it plenty of chill time. Don't rush that fridge process, because those few cold hours are exactly what thickens up our filling perfectly!
Cover leftovers with foil or the washed, inverted plastic cover that came with your crust. The pie needs to be refrigerated. It'll easily stay fresh for about four days, but you can always freeze it for up to a month!