Pioneer Woman No Bake Key Lime Pie

This creamy, tart Pioneer Woman No Bake Key Lime Pie is made with sweetened condensed milk, cream cheese, and fresh juice, ready in 4 hours and 45 minutes. The buttery graham cracker crust holds firm against the deeply chilled, citrus-packed filling when sliced. I love making this dessert because the oven stays completely off.

Why This Classic Works

Most key lime pies require baking to set the egg yolks, but this version relies on whipped heavy cream and cream cheese for structure. I was surprised by how firmly it holds up after a few hours in the fridge.

The secret is making sure the cream cheese is fully softened before blending. If you rush it with cold cream cheese, you will end up with stubborn lumps in your filling.

Pioneer Woman No Bake Key Lime Pie Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Filling:

• 1 (8-ounce) block cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup key lime juice
• 1 tablespoon lime zest
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract

How To Make Pioneer Woman No Bake Key Lime Pie

1. Mix the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
2. Press the crust: Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie dish, then chill for 30 minutes.
3. Whip the cream: In a separate bowl, beat the heavy whipping cream and vanilla extract until stiff peaks form.
4. Blend the filling: Beat the softened cream cheese until smooth, then mix in the sweetened condensed milk, key lime juice, and lime zest.
5. Fold and chill: Gently fold the whipped cream into the lime mixture until combined, pour into the crust, and refrigerate for at least 4 hours.

Recipe Tips

• Use room temperature cream cheese: This prevents lumps and ensures a perfectly smooth filling.
• Whip cream to stiff peaks: The structure of the pie relies entirely on the whipped cream, so beat it until firm.
• Pack the crust tightly: Use the bottom of a measuring cup to press the graham cracker mixture so it does not crumble when sliced.

What To Serve With No Bake Key Lime Pie

Serve this chilled pie with a generous dollop of extra whipped cream and thin slices of fresh lime. It also pairs incredibly well with fresh raspberries or a simple berry coulis to cut through the richness.

How To Store

Keep the pie covered lightly with plastic wrap in the refrigerator for up to 4 days. You can also freeze it for up to one month and serve it as a frozen dessert on hot days.

FAQs

Can I use regular limes instead of key limes?

Yes, regular Persian limes work fine if you cannot find key limes or bottled key lime juice.

Why is my pie runny?

This usually happens if the cream cheese was too cold and lumpy, or the heavy cream was not whipped to stiff peaks before folding.

Can I use a store-bought crust?

Absolutely, a pre-made graham cracker crust will save you prep time and works perfectly here.

Nutrition

• Calories: 420 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 85mg
• Sodium: 210mg
• Total Carbohydrate: 38g
• Protein: 6g

Try More Recipes:

• Pioneer Woman Burnt Cheesecake
• Pioneer Woman Blueberry Italian Cream Cake
• Pioneer Woman Coconut Custard Pie