Creamy Key Lime Pie is so easy your friends will think you spent all day in the kitchen making it. The pie crust is a simple graham cracker crust with a bake or no-bake option, an easy and creamy filling. The taste will send you on a mini-vacay to the Florida Keys where you can enjoy a Key West favorite. A creamy Key Lime Pie. Make mini Creamy Key Lime pies for appetizers.
This recipe was created before the website was Longevity Switch™ focused. However it can be easily adapted for a Keto friendly, sugar-free Key Lime Pie using the following swaps:
- Keto Condensed milk (recipe on this site)
- Allulose or a non-sugar sweetener in place of sugar.
- The crust is 1 cup almond flour and 2 tbsp. coconut flour with 1/4 cup of Allulose
Step by Step Instructions for Keto Key Lime Pie
Keto Sweetened Condensed Milk
- Pour 2 cups of heavy cream into a medium-sized saucepan and add 1/4 cup of unsalted butter.
- Bring the mixture to a gentle boil over medium heat, stirring constantly.
- Once boiling, stir in 1/2 cup powdered allulose sweetener and a pinch of salt if using.
- Reduce heat to low and simmer for 25-30 minutes, stirring occasionally, until the mixture thickens and reduces by about half. Watch that pot so it doesn’t boil over.
- The condensed milk is ready when it coats the back of a spoon.
- Remove from heat and stir in vanilla extract if using.
- Allow to cool completely – it will continue to thicken as it cools.
- Transfer to a glass jar and refrigerate.
Keto Graham Crust
- Preheat your oven to 325°F (165°C).
- In a dry skillet over medium heat, toast the almond flour for 3-5 minutes until lightly golden, stirring frequently. This enhances the flavor and makes it taste more like graham crackers. Allow to cool.
- In a mixing bowl, combine the toasted almond flour, salt, cinnamon, and powdered Monk Fruit with a Levulose sweetener.
- Add the melted butter and stir until the mixture resembles coarse crumbs.
- Line the bottom of a 9-inch deep dish pie dish or 10-inch tart pan with a removable bottom with parchment paper. Grease the sides with butter.
- Press the mixture firmly into the bottom and up the sides of the pie dish.
- Bake for 8-10 minutes until lightly golden around the edges.
- Remove from oven and cool completely.
Keto Key Lime Pie Filling
Make the Whipped Cream
- Add the unflavored geletin to 3 tbsp. of the key lime juice and let it set 3-5 minutes to bloom.
- Then Heat in the microwave for 20 seconds until warm.
- Put the bowl for beating the heavy cream in the freezer for 5 minutes. Then add the heavy cream to the bowl, beat the heavy cream until soft peaks form. Slowly add the dissolved gelatin lime juice mixture to the whipped cream, beating on medium as you add the gelatin mixture. Scrape the sides of the bowl and set aside.
- In a large bowl, beat the cream cheese until smooth using a hand mixer.
- Beat in the prepared keto condensed milk on medium and continue beating until combined.
- Fold in the whipped cream gelatin mixture and then beat on medium for 1-2 minutes until thick and creamy.
- Add the vanilla and key lime juice,, slowly beating on medium. Once the juice is all added, beat another 1-2 minutes on medium.
- Taste and adjust the sweetness if needed.
- Pour the filling onto the cooled crust and spread evenly to the edges.
- Refrigerate for at least 6 hours or overnight to set properly.
For the Topping:
- Just before serving, whip 1/2 cup of heavy cream with powdered sweetener until soft peaks form.
- Top the pie with whipped cream, piped decoratively. If you want enough whipped cream to spread across the top start with 1 cup of heavy cream. Add 1/4 cup of the powdered sweetener mixed with 2 tsp Instant Clear Jel (stabilizer) The stabilizer keeps the whipped cream from melting on a hot day and if you have left over pie it will hold it’s shape for a couple of days in the fridge.
- Garnish with lime slices and freshly grated lime zest.
Key Takeaways:
- Quick & Impressive Dessert: Creamy Key Lime Pie looks fancy but is super simple to make—your guests will think you spent hours in the kitchen!
- Easy No-Bake Filling: The pie filling is made with whipped cream, cream cheese, sweetened condensed milk, and bottled key lime juice—no baking required.
- Classic Graham Cracker Crust: A mix of crushed graham crackers, sugar, and melted butter forms the sweet and crunchy crust.
- Prep-Friendly: This pie sets in the fridge, making it a perfect make-ahead dessert for parties or weeknight treats.
- Storage Tip: To keep the top smooth, spray plastic wrap with non-stick spray before covering and refrigerating the pie.
- Versatile Serving Ideas: You can make one large pie or mini pies for bite-sized appetizers that look adorable and taste amazing.
Overview
Craving a slice of sunshine? This Creamy Key Lime Pie is the perfect no-fuss dessert that tastes like a mini vacation in every bite. With a buttery graham cracker crust and a cool, citrusy filling, it’s the kind of treat that looks fancy—but takes just minutes to whip up. Made with cream cheese, whipped cream, and a splash of tangy key lime juice, this pie is rich, refreshing, and surprisingly easy to make. Whether you’re serving it up for guests or treating yourself, this dessert delivers tropical flavor with minimal effort. Pro tip: make mini versions for bite-sized bliss!
This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you.
SIS Tip (Simple is Smart) tip
When you store the pie in the refrigerator cover the pie by lightly spraying some plastic wrap with non-stick cooking spray and cover the pie. The spray keeps the plastic wrap from sticking to the pie.
What Goes Into the Key Lime Pie?
This pie is amazingly simple.
For the Crust:
Crushed Graham crackers, sugar, and butter. You will also need a 9-inch pie plate.
For the Pie:
Key lime juice: Fresh Key Limes are hard to find. I purchase the Key Lime Juice in a bottle. Once the bottle is opened you want to use it up within a week.
Whipping cream, cream cheese, sugar, sweetened condensed milk, and key lime slices for decoration.
Make the Graham Cracker Crust:
Crush up enough Graham Cracker to make 1 1/2 cups of crumbs.
Add 6 tbsp melted butter and 1/3 cup white sugar.
Mix and press the moistened crumbs into the pie plate.
Bake for 10 minutes at 350 and set aside to cool completely.
Make the Key Lime Pie Filling:
Whip the heavy cream and the vanilla in a bowl until you have stiff peaks. Put the whipped cream in the fridge. Use a hand mixer to make the filling.
Whip the cream cheese until smooth. Then add the sweetened condensed milk while mixing on low.
Fold in the whipped cream that you set aside and mix in. Slowly add the key lime juice while mixing in on medium-low speed. The pie will thicken as you add the juice.
Pour the filling into the cooled pie crust and refrigerate for two hours or longer before serving.
Top with fresh whipped cream and garnish with a lime slice and some lime zest.
Refrigerate for 3-5 days or freeze in an airtight container for up to two months. Defrost overnight in the fridge. Top with the whipped cream and lime garnish just before serving.
FAQ:
Q: Can I use fresh limes instead of bottled key lime juice?
A: Yes, if you can find fresh key limes, go ahead! However, they can be hard to find, so bottled key lime juice is a convenient and reliable option.
Q: How long should I chill the pie before serving?
A: Let the pie chill for at least 2 hours in the fridge so it firms up properly. Overnight is even better for the best texture.
Q: How long does this pie last in the fridge?
A: It stays fresh for about 3–5 days when refrigerated. Keep it covered to maintain its flavor and texture.
Q: Can I freeze the pie?
A: Absolutely! Freeze it in an airtight container for up to 2 months. Defrost in the fridge overnight and garnish just before serving.
Q: Do I need to bake the pie filling?
A: Nope! The creamy filling is no-bake. Only the graham cracker crust needs a short bake before adding the filling.
Q: What’s the best way to serve this pie?
A: Top with whipped cream, a lime slice, and a bit of lime zest for that fresh, tangy finish. Serve chilled.
Pop on over to my social media sites, where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. After the recipe, the comment section is down at the end of the blog. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment, and I will reply by name.
Creamy Key Lime Pie
Equipment
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
Ingredients
Graham Cracker Crust
- 1½ cup graham cracker crumbs (170g)
- 6 tbsp melted butter
- ⅓ cup Granulated sugar.
Pie Filling
- 1 cup heavy whipping cream(160ml)
- 1 tsp vanilla
- 10 ounces softened cream cheese (227g)
- 14 ounces sweetened condensed milk
- ⅔ cup Key Lime Juice
- 1½ cups Fresh Whipped Cream for serving
- 1 lime slice for garnish.
- lime zest for garnish
Instructions
Graham Cracker Crust
- Preheat oven o 350°F (170°C)
- Crush enough graham crackers to make 1 ½ cups of graham cracker crumbs.
- In a medium bowl, add the sugar to the graham cracker crumbs and mix in.
- Melt the butter and add to the crumbs. Stir until all the crumbs are moistened.
- Add the crumbs to the bottom and sides of the pie plate. Flatten the crumbs with the bottom of a glass.
- Bake for 10 minutes at 350°F (170°C) let the pie crust cool completely before filling the pie.
Key Lime Pie Filling
- Whip the heavy cream and vanilla in a bowl with a hand mixer until stiff peaks form. Refrigerate.
- Whip the cream cheese with a hand mixer or stand mixer until smooth. Add the sweetened condensed milk and mix on medium-low until smooth and incorporated. Scrape the bowl.
- Fold in the whipping cream or mix it in at the lowest mixer speed.
- Slowly add the Key Lime Juice. Scrape the bowl and mix for 30 more seconds.
- Add the filling to the cooled graham cracker pie shell.
- Refrigerate for 2 hours. Top with the fresh whipped cream and garnish with a lime slice and some lime zest.
- Refrigerate covered for 3-5 days. Freeze for up to 2 months in an airtight container.
- SIS Tip (Simple is Smart) tip for covering the pie in the refrigerator. Lightly spray some plastic wrap with non-stick cooking spray and cover the pie. The spray keeps the plastic wrap from sticking to the pie.
Even easier – FROZEN Key Lime Pie:
1 prepared graham cracker pie crust (remove label & wash plastic cover)
1 can chilled Eagle Brand sweetened condensed milk
1/2 C. Key Lime juice (we use Nellie & Joe’s in a bottle – keeps in frig a very long time)
Mix well. We think a few drops of green food coloring make it taste more “limey” (a mental thing, right? LOL)
Whip 1/2 Pint dairy cream – remember those little 1/2 pint cartons of milk in school?
Fold whipped cream in gently. (Cool Whip does not work. Too sweet)
Pour into pie crust
Turn plastic pie pan cover upright so it’s a dome. Crimp edges.
Freeze. Pull out of freezer for unexpected company or take to a potluck & don’t worry about your pie dish
We LOVE it “Limey”
This recipe came from a magazine column where people wrote in for restaurant recipes
Thank you, your recipe looks yummy.