Eagle Brand No Bake Key Lime Pie Recipe

Have you ever made the original Eagle Brand No Bake Key Lime Pie Recipe? Eagle Brand calls it Lime Cream Pie. I wondered if it would live up to the reputation of being an easy, delicious dessert, so I made it. The good news? It’s a winner! 

Like my No Bake Cherry Pie and my No Bake Lemon Cheesecake Pie, this great recipe is a simple pie, set in a graham cracker pie crust with a creamy filling. It has just the right balance of sweet and tangy flavors.

No Bake dishes, like my Banana Pudding with Cream Cheese or Fruit Salad, are great for hot summer days, family reunions, and summer potlucks. This easy key lime pie recipe is no exception.

But with a few minor adjustments—like improving the crust, whipping the cream properly, and allowing more time to chill—you can take this pie from great to even better. Keep reading to see how my changes can help you get the best results.

What Works Well

• Quick & Easy. This easy pie requires less time than the traditional key lime pie bake version.
• Creamy & Tangy. The creamy filling has the right balance of sweetness and tang, thanks to the cup of lime juice.
• Simple Ingredients. The recipe sticks to basics—no need for egg yolks or complicated techniques. I have omitted the green food coloring from the original recipe. Now, you need just four ingredients to make this no bake dessert.
• Great for Make-Ahead. Storing it in an airtight container in the fridge keeps it fresh for 2-3 days.

For The Crust - The store-bought crust works and is very convenient. But a homemade graham cracker crust adds a more crunchy crust and richer flavor.

Here is my favorite Homemade Graham Cracker Crust Recipe:

• 2 ½ cups graham cracker crumbs (about 18 full size graham crackers)
• ⅔ cup melted butter
• ½ cup granulated sugar
• Pulse the graham crackers in a food processor until crumbs are formed. Add in granulated sugar and pulse a few times. Drizzle in the melted butter while pulsing until combined. Press into a 9-inch pie pan.
• Chill or Bake. Chill for at least 15 minutes before adding the filling. You can also bake the crust for about 10 minutes. Baking a graham cracker crust enhances its flavor, creating a deeper, toasted sweetness while also making it sturdier and less likely to crumble. The heat helps the butter and sugar set, forming a crispier texture that holds up better against a creamy filling. While an unbaked crust works fine for a no bake pie, a quick 8-10 minutes in the oven at 350°F adds extra structure and prevents fogginess. Make sure to allow the crust to cool completely before filling it.

For The Topping and Garnish - For a beautiful finish, top your pie with:

• Cool whip or Reddiwhip 
• Homemade Whipped cream piped around the edges. 
• Lime slices for a fresh look.
• A sprinkle of key lime zest for added color.

Other Tips for Success

The hardest part is giving the pie enough time to set up! The original recipe suggests chilling for 2-3 hours, but overnight chilling leads to clean slices and a better texture. When I tested this recipe, I had a piece 4 days after I made it; the crust was still crunchy and the filling was nice and firm.

Ingredients

• Key Lime Juice - In place of key limes, I used a bottled version you can find at your local grocery store. It cuts down on the prep of juicing actual key limes. If you want to use fresh limes for the ½ cup of key lime juice, you will need about 12 limes.

• Key Limes vs. Persian Limes vs. Regular Limes - All these limes differ in taste and availability. Key limes are small, more aromatic, and have a tart, floral flavor. Persian limes, the most common variety found in grocery stores, are larger, less tart, and have a milder citrus taste. 

• Sweetened Condensed Milk - This no bake key lime pie relies on sweetened condensed milk for its creamy texture and rich sweetness, rather than using cream cheese or sour cream like some baked versions. The sweetened condensed milk thickens beautifully when combined with key lime juice, creating a smooth, tangy filling without the need for baking.

*Please scroll down to the recipe card for specific ingredient amounts.

How To Make The Eagle Brand No Bake Key Lime Pie

The original bake key lime pie recipe from Eagle Brand keeps things simple:

Step 1. Make the Filling. In a large bowl, combine sweetened condensed milk and lime juice. Set aside.

Step 2. Make the Whipped Cream. Whip heavy cream to stiff peaks. Fold into the lime mixture.

Step 3. Fill the Crust. Pour the filling into the premade graham cracker crust. Smooth the top with a rubber spatula, cover and chill for 2-3 hours until set.

Storage & Freezing Tips

Store leftovers in an airtight container in the fridge for 2-3 days.

Freeze for 2-3 months by wrapping the pie in plastic wrap and placing it in a freezer-safe container.

Natalie's Pro Tip

I love making stabilized whipped cream to keep the top of my pie I fresh and pretty. You will need just four ingredients:

• ½  teaspoon plain gelatin
• 2 teaspoons cold water
• ½ cup heavy cream
• 3 Tablespoons powdered sugar

Combine the plain gelatin and water in a small dish and stir until the gelatin is dissolved, and set it aside. In a medium mixing bowl, beat the heavy cream with the powdered sugar until soft peaks form. Microwave the gelatine mixture for about 5 seconds, until just liquified. Slowly pour the liquid mixture into the whipped cream while beating on low. Increase the speed and continue to beat until stiff peaks form. Spoon the whipped cream into a piping bag and swirl it on top of the pie.