No-Bake Recipes/ Pies, Tarts & Crumbles/ Summer

No-Bake Key Lime Pie

No-Bake Key Lime Pie – A deliciously creamy key lime pie with a crunchy ginger crust is a match made in heaven. Top with fresh whipped cream and lime slices for the ultimate refreshing Summer dessert!

Half of a no-bake key lime pie in a glass pie dish topped with lime slices.

Today’s recipe is about as zesty, and summery as you can get. Oh, and it’s no-bake! I bring you my recipe for No-Bake Key Lime Pie. A creamy, delicious lime-infused pie with a crunchy gingernut/gingersnap crust.

This key lime pie recipe with its ginger crust is truly a match made in heaven, they pair so perfectly well together!

Ginger biscuit crust in a glass pie dish for no-bake key lime pie.

Overhead shot of ginger biscuit crust in a glass pie dish for no-bake key lime pie.

Ingredients for my No-Bake Key Lime Pie recipe:

  • gingernut/gingersnap biscuit crumbs
  • unsalted butter
  • sweetened condensed milk
  • heavy cream
  • limes
  • icing/powdered sugar
  • vanilla extract

To make the crust, you’ll need 3 cups (300g) of gingernut/gingersnap crumbs, and 1/2 cup (115g) of melted butter. That’s a lot of crumbs, but I like a nice, thick crust!

To make this quick and simple filling, you only need 3 ingredients – sweetened condensed milk, heavy cream, and 6 large limes. Zest and juice the limes, whip the heavy cream to stiff peaks, and combine everything together. Easy, yet so delicious!

Overhead shot of half of a no-bake key lime pie in a glass pie dish.

This No-Bake Key Lime Pie is:

  • deliciously thick and creamy
  • refreshing and bursting with flavour
  • paired with a crunchy ginger base – a perfect combination!
  • topped with fresh whipped cream and lime slices

This is the perfect no-bake dessert to serve up in the summer-time. It’s super indulgent and refreshing, everyone will be going back for a second slice!

Better make two pies, just in case. 🙂

A slice of no-bake key lime pie served on a small white plate with a fork.

A Pinterest image of No-Bake Key Lime Pie with text overlay.

Be sure to check out these no-bake desserts next!

Enjoy! 🙂

Half of a no-bake key lime pie in a glass pie dish topped with lime slices.
5 from 3 votes
No-Bake Key Lime Pie
Prep Time: 25 mins
Total Time: 25 mins
Yields: 8 - 10 servings
Calories: 603 kcal
A deliciously creamy key lime pie with a crunchy ginger crust is a match made in heaven. Top with fresh whipped cream and lime slices for the ultimate refreshing Summer dessert!
Print
Ingredients
For the Crust
  • 3 cups gingernut biscuits/gingersnaps crumbs 300g
  • 1/2 cup unsalted butter 115g, melted
For the Filling
  • 1 can sweetened condensed milk 14oz/397g
  • 1 and 1/4 cups heavy cream 300ml
  • Zest and juice of 6 large limes
For the Topping
  • 3/4 cup heavy cream 180ml
  • 1/3 cup icing/powdered sugar 40g
  • 1/2 teaspoon vanilla extract
Instructions
For the Crust
  1. Stir together the biscuit crumbs and melted butter. Press the mixture into the bottom and up the sides of an ungreased 9-inch pie dish*, and freeze whilst preparing the filling.

For the Filling
  1. Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks.

  2. In a separate bowl, whisk together the condensed milk, lime juice, and zest. Gently fold in the whipped cream.

  3. Pour the filling over the crust, and smooth out the top. Refrigerate until set - at least 3 hours or overnight.

For the Topping
  1. Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla, and whip until stiff peeks form. Transfer the whipped cream to a piping bag and pipe swirls on top of the pie, or simply spoon the cream on top.

  2. Garnish with lime slices and zest!

Notes

Leftovers keep fresh refrigerated for up to 2 - 3 days. This pie also freezes well for up to 2 - 3 months. Thaw overnight in the fridge before topping and serving.

*You can use a pie dish as pictured, but if you want super neat slices, I highly recommend using a loose-bottomed pan, such as a springform pan, as the pie is very creamy and delicate.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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10 Comments

  • Reply
    Mick Morris
    7th August 2017 at 8:52 pm

    Hi Marsha, not to be negative – you really should have considered calling your pie either a “No-Bake Persian or Tahitian Lime Pie” based on the recipe calling for LARGE limes. I may have misunderstood – did you mean 6 large KEY LIMES?

    • Reply
      Marsha
      7th August 2017 at 11:48 pm

      Thanks for stating about the limes. I only know that Key Limes are more tart than your more common limes, but you should use what you can get. Either way, you’re gonna get a delicious, refreshing dessert 🙂

  • Reply
    ray
    9th August 2017 at 3:37 pm

    What is ‘heavy cream’ ?

    • Reply
      Marsha
      9th August 2017 at 7:19 pm

      Heavy cream is double cream, or whipping cream.

  • Reply
    Demeter | Beaming Baker
    9th August 2017 at 5:10 pm

    Love that this summer-perfection dessert is no bake! Key lime is one of my sister’s absolute favorites, so I’ve got to pass this recipe along to her! Your photography has me stunned as always. Pinned! Wishing you a great rest of the week, Marsha! xoxo

    • Reply
      Marsha
      9th August 2017 at 7:20 pm

      Thanks, Demeter! xoxo

  • Reply
    Kathy Kahlstorf
    9th August 2017 at 9:32 pm

    Loved this! I used a coconut flour pie crust though in a square dish. My family loved it and the pieces came out beautifully!

    • Reply
      Marsha
      9th August 2017 at 10:11 pm

      I’m so glad everyone enjoyed it! 🙂

  • Reply
    Regina Gould
    10th August 2017 at 1:55 pm

    Can I use lemons instead of limes??

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