No Bake Key Lime Icebox Pie
A quick and easy Southern favorite, No Bake Key Lime Icebox Pie is the perfect Spring or Summer dessert ! No eggs. No baking. Light and tangy with just the right amount of lime.
This creamy lime pie has an easy graham cracker crust and can be made in a 9 x 13 pan for large groups.
In 2006 that Key Lime Pie was named Florida’s State Pie. You’ll find a version of this local celebrity on just about every restaurant menu.
The variations of key lime pie are across the board: pastry or graham cracker crust, whipped cream or meringue? Eggs or no eggs? One thing you will find is that the tart key lime juice is totally responsible for this tasty treat.
Why this recipe works
- This easy icebox pie requires no eggs and no baking!
- Great for crowds-double the recipe and make it in a 9 X 13 baking dish to serve up to 16 slices
- It’s not too sweet or tangy, but just right
This makes a delicious dessert after indulging in Southern fried catfish or Easter ham!
Here’s what you’ll need
Some of the best desserts are made with the simplest ingredients! This easy key lime icebox pie recipe calls for:
- Cream cheese– softened to room temperature
- Sweetened condensed milk
- Key lime juice – you can use fresh key limes or a high-quality bottled key lime juice
- Graham cracker pie crust -you can use either a pre-made graham cracker crust or make your own.
- If you make your own crust, you’ll need one package of graham crackers for an 8″ pie
- If you double the recipe and put it in a 9 x 13 pan, use 3 packages of graham crackers (about 18 crackers)
- Lemon zest – this is optional, but it adds a little more lime flavor to the pie and makes a lovely garnish
Instructions
Allow cream cheese to come to room temperature; add lime pie filling ingredients into food processor; pulse to combine (do not over process); pour the creamy lime mixture into the pie shell, smooth it out with the back of a spatula or spoon, cover and freeze 4 hours; when ready to serve, remove from freezer, allow to sit for a few minutes, slice and serve cold
Recipe tips
- You can use a high-quality jarred key lime juice like Nellie and Joe’s Key West Lime Juice, regular limes or small key limes
- Fresh Key Limes are much smaller than regular limes; if you use key limes, you’ll want to purchase several
- The recipe as written is a light lime flavor; if you want a strong lime flavor, add up the 1/2 cup of fresh lime juice
Notes for Baking in a 9 x 13 Dish
If you’re making this no bake pie for a large group, make a homemade graham cracker crust, double the pie filling recipe and use a 9 x 13 Pyrex dish. You can serve squares of pie and it will go a lot further than individual 8″ or 9″ pie slices.
Want a whipped cream topping?
Garnish finished pie with lemon zest and homemade whipped cream
Storage and serving
Place the key lime icebox pie in the freezer for about 4 hours; when ready to serve, either transfer it to the refrigerator or, let it sit at room temperature for a few minutes. For best results, slice with a serrated knife. Serve cold.
I think you’ll find this easy No Bake Key Lime Icebox Pie pie is just the right dessert to take to your next picnic or potluck! It’s quick, easy and delicious!
Related recipes
- No Bake Lemon Icebox Pie
- Restaurant Quality Fried Catfish
- Natchitoches Meat Pie
- Mom’s Meatloaf with Tomato Sauce
- Potato Cakes (Potato Patties)
- Classic Southern Pecan Pie
- Classic Buttermilk Pie
No Bake Key Lime Icebox Pie
Ingredients
Crust
- 1 8" inch prepared graham cracker pie crust or – make your own as follows:
- 8 whole graham crackers (broken; usually one pkg.)
- 2 tablespoons sugar , granulated
- 5 tablespoons butter (melted)
Filling
- ¼ cup lime juice , fresh or high-quality Key Lime Juice
- 8 ounces cream cheese softened
- 14 ounces sweetened condensed milk
- 1 tablespoon lime zest
Instructions
Prepare Crust (skip this part if you're using a Prepared Crust)
- Preheat oven to 350º F
- Melt butter in small saucepan5 tablespoons butter
- In food processor, combined broken pieces of graham crackers and sugar; drizzle in melted butter8 whole graham crackers, 2 tablespoons sugar
- Pour graham cracker mixture into 9 inch pie plate; press graham cracker mixture into the bottom and sides of the pan
- Bake on middle rack for 12-15 minutes; remove from oven and allow to cool before filling
Prepare Filling
- In the food processor, combine all ingredients and pulse until it reaches a smooth consistency¼ cup lime juice, 8 ounces cream cheese, 14 ounces sweetened condensed milk, 1 tablespoon lime zest
- Scoop filling into cooled graham cracker crust; cover with plastic and freeze for 4 hours
- Prior to serving, garnish with whipped cream and lime slices
Notes
- Lime juice – if you like a really strong lime flavor, add up to ½ cup of lime juice
- Freeze for at least 4 hours before serving
- Add whipped cream topping after pie is frozen
- Serve sliced pie while it’s still cold, but not frozen
Nutrition Estimate
This recipe was absolutely delish! I used a little bit more than 1/4 C of lime juice but not quite 1/2 C. The pie set perfectly in the freezer and the lime zest was a must for flavor.
Thank you. Nummy for your Tummy! Dee
I’m so glad you liked the Key Lime Icebox pie! Thank you for sharing your kind comment:)
This pie looks delicious. Will it set up in the refrigerator or does it have to be frozen?
Hi Lily,
It must be frozen. I’ve tried it in the fridge and it doesn’t set up.
Thank you. Do you think it would set up enough in the refrigerator for jar desserts? My freezer space is very limited.
I have never been successful with refrigerating this pie; it must be in the freezer. And I don’t know about freezing jars; they might crack.