No-Bake Key Lime Pie


No-Bake Key Lime Pie

Submitted by Norma Morris, Menard Electric Cooperative
Servings 8
Calories 726kcal



  • 1-1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 6 tablespoons butter melted


  • 8 ounces cream cheese softened
  • 1 cup heavy whipping cream
  • 1 can sweetened condensed milk
  • 1/2 cup key lime juice
  • Zest from 2 key limes


  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • Lime zest optional


  • Mix the crust ingredients and press into a 9-inch pie pan. Use the bottom of a flat glass or measuring cup to evenly press along the bottom and sides. Place in refrigerator until the filling is ready.
  • In a large bowl, whip cream to stiff peaks and set aside. In another bowl, use the paddle attachment on mixer to beat the cream cheese until smooth. Add sweetened condensed milk, lime juice and lime zest and mix using the whisk attachment. Fold in the whipped cream. Pour into the chilled crust and refrigerate for at least 3 hours or overnight.
  • Whip the cream and powdered sugar together until medium-stiff peaks form. Top the pie with the whipped topping. Add fresh lime zest, if desired.


Note: To cut down on the sugar, substitute with artificial sweetener and replace homemade whipped topping with sugar-free Cool Whip.
Nutrition information: 726 calories; 45g fat; 303mg sodium; 77.9g carbohydrates; 8.2g protein.