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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.

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!

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

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.

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

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!

A slice of no-bake key lime pie served on a small white plate with a fork.
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! #nobake #keylimepie #pierecipes

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

No-Bake Key Lime Pie

Yield: 8 - 10 servings
Prep Time: 25 minutes
Total Time: 25 minutes

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

  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.
  2. Transfer the whipped cream to a piping bag and pipe swirls on top of the pie, or simply spoon the cream on top.
  3. 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 slice
Amount Per Serving: Calories: 226Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 53mgSodium: 28mgCarbohydrates: 17gFiber: 1gSugar: 13gProtein: 1g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Yvonne Ramsay

Friday 11th of June 2021

Definitely going to make the key lime pie no bake, my eldest daughter made it for me yesterday at college and it was delicious.

adeline

Friday 26th of June 2020

Hi Marsha, thanks for sharing your recipe! Can i use sour cream instead of heavy cream? :)

Marsha

Saturday 27th of June 2020

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.

anolinde

Saturday 14th of December 2019

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.

Marsha

Saturday 14th of December 2019

On average, 1 lime has 2 tablespoons of juice in it. You would need to add 12 tablespoons of juice (or 177ml) :)

Jeanne

Saturday 31st of August 2019

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?

Marsha

Saturday 31st of August 2019

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!

Regina Gould

Thursday 10th of August 2017

Can I use lemons instead of limes??

Marsha

Thursday 10th of August 2017

Sure!

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