Eagle Brand No Bake Key Lime Pie Recipe

This no bake key lime pie recipe is smooth, creamy, and bursting with tangy citrus flavor. Made with sweetened condensed milk, key lime juice, and a buttery graham cracker crust, it’s an easy dessert that’s perfect for hot summer days. Chill, slice, and enjoy this refreshing treat!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Chilling time 3

Total Time 3 15

Course Dessert

Cuisine American

Servings slices

Ingredients

1 14 oz. can Eagle Brand® Sweetened Condensed Milk
½ cup lime juice or the juice of about 12 key limes
1 cup heavy whipping cream
1 6 oz. prepared graham cracker pie crust
Lime wheels and zest for garnish

Instructions

In a large bowl, combine sweetened condensed milk and lime juice. Set aside.
Whip the heavy cream to stiff peaks. Fold into the lime mixture.
Pour the filling into the pre-made graham cracker crust. Smooth the top with a rubber spatula, cover and chill for 2-3 hours until set.

Notes

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.

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 form. Add the 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.

Stabilized Whipped Cream

½ teaspoon plain gelatin
2 teaspoons cold water
½ cup heavy cream
3 tablespoon 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 into a piping bag and pipe on top of the pie.

Tried this recipe?Let us know how it was!