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!
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.
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 seconds!
How to make No-Bake Key Lime Pie
Ingredients you’ll need:
- gingernut/gingersnap biscuit crumbs
- unsalted butter
- sweetened condensed milk
- heavy/double cream
- limes
- icing/powdered sugar
- vanilla extract
To make this no-bake pie, start by stirring together the biscuit crumbs and melted butter. Press the crumb mixture into the bottom and up the sides of an ungreased 9-inch pie dish/springform pan, and keep in the freezer whilst preparing the filling.
For the filling, whip the heavy cream to stiff peaks. In a separate bowl, whisk together the condensed milk, lime juice, and zest, then gently fold in the whipped cream.
Pour the filling over the crust, and smooth out the top. Refrigerate until set – at least 3 – 4 hours, preferably overnight.
For the topping, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla and whip until stiff peeks form. Spoon the cream on top of the pie, and garnish with lime slices.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
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
How long will this Key Lime Pie last? This pie can be covered and kept in the fridge for up to 2 – 3 days.
Can I freeze this no-bake Key Lime Pie? Yep! This pie also freezes well for up to 2 – 3 months. Thaw overnight in the fridge before topping with whipped cream and serving.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
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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!
Ingredients
For the Crust
- 3 cups (300g) gingernut biscuits/gingersnaps crumbs
- 1/2 cup (115g) unsalted butter, melted
For the Filling
- 1 can (14/397g) sweetened condensed milk
- 1 and 1/4 cups (300ml) heavy cream
- Zest and juice of 6 large limes
For the Topping
- 3/4 cup (180ml) heavy cream
- 1/3 cup (40g) icing/powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
For the Crust
- 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
- Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks.
- In a separate bowl, whisk together the condensed milk, lime juice, and zest. Gently fold in the whipped cream.
- Pour the filling over the crust, and smooth out the top. Refrigerate until set - at least 3 hours or overnight.
For the Topping
- 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.
- 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.
Nutrition Information:
Yield: 10 slices Serving Size: 1 sliceAmount Per Serving: Calories: 226Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 53mgSodium: 28mgCarbohydrates: 17gFiber: 1gSugar: 13gProtein: 1g
Nutrition information isn’t always accurate.
16 comments
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?
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 🙂
What is ‘heavy cream’ ?
Heavy cream is double cream, or whipping cream.
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
Thanks, Demeter! xoxo
Loved this! I used a coconut flour pie crust though in a square dish. My family loved it and the pieces came out beautifully!
I’m so glad everyone enjoyed it! 🙂
Can I use lemons instead of limes??
Sure!
I loved it BUT it was frustrating because the measurements were different when I was making sure I had all the ingredients on the first page then going to the directions the heavy cream measurements were quite different. Did anyone else find that to be true?
Hi Jeanne, can you please clarify what you mean by first page, and the heavy cream measurements being different? If there is an issue or error, I’d like to fix it, thank you!
This looks delicious! Do you know about how much juice we should be getting from the limes (eg, 1 cup)? I have some key lime juice from a bottle that I’d like to substitute, but I’m not sure how much I’d need.
On average, 1 lime has 2 tablespoons of juice in it. You would need to add 12 tablespoons of juice (or 177ml) 🙂
Hi Marsha, thanks for sharing your recipe! Can i use sour cream instead of heavy cream? 🙂
I’m afraid sour cream wouldn’t whip up like heavy cream, and the whipped cream is what keeps this no-bake pie together. I wouldn’t recommend it.