This 3-ingredientĀ Key Lime PieĀ delivers an irresistible taste that will have you craving more. With a tart and creamy filling tantalizing the taste buds and a pre-made graham cracker crust providing the perfect contrast, it's the ultimate dessert to impress your loved ones.
Get ready to indulge in the creamiest, tangiest, and sweetest key lime pie ever! This easy-to-make recipe uses only three ingredients for a dreamy filling that bakes in a buttery graham cracker crust. The result is a tangy pie bursting with key lime flavor. This easy pie recipe is made for experienced and novice bakers alike.
With minimal effort, you can make the perfect summer dessert. Thanks to the availability of bottled fresh lime juice, you can make this pie all year. If you like this recipe, you'll love this 3-ingredient no-bake cheesecake!
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Easy Key Lime Pie Recipe
Key lime pie originated in the Florida Keys in the early 20th century. This popular dessert has become a classic pie staple in the United States.Ā
This is a cream cheese version of the traditional key lime pie recipe with a cheesecake-like taste. It utilizes cream cheese for richness and structure, eliminating the need for eggs, making this an egg-free pie.
With a simple ingredient list that only requires three items (not including the crust) and a quick bake in the oven, this pie can be made in a bind or whenever the cravings for key lime pie hit.
Ingredients
- Sweetened Condensed Milk: The sweet canned milk keeps the filling creamy and is the only sweetener in this pie recipe.
- Cream Cheese (softened): Cream cheese gives the filling structure and support for a clean pie slice. While adding to the overall body of the pie, cream cheese offers a rich, tangy flavor to balance the sweetness from the condensed milk and the tart taste of the lime juice.
- Key Lime Juice: Key limes are smaller and more tart in flavor than regular limes. The tart taste offsets the sweetness of the condensed milk.Ā This recipe uses fresh or bottled lime juice. If using bottled, choose fresh juice rather than juice made from concentrate.
- Graham Cracker Crust: Use store-bought or homemade graham cracker crust.
See the recipe card for the ingredient quantities.
Step-By-Step Instructions
- Pre-Bake the Crust: Preheat the oven to 350Ā°F. Bake the {store-bought} graham cracker crust in the preheated oven for 5 minutes.
- Make the 3-Ingredient Filling: Whip the cream cheese until fluffy using an electric mixer. Mix in the sweetened condensed milk and then the lime juice until completely combined.
- Fill the Pie and Bake: Pour the filling into the cooled graham cracker crust and bake it for 15-20 minutes until set but still wobbly.
- Chill the Pie: Refrigerate the pie for 3-4 hours.
- Garnish and Serve: Top the cooled pie with fresh whipped topping, lime slices, and zest.
Make Your Own Graham Cracker Crust
To make a homemade graham cracker crust, pulse 11 graham crackers in a food processor until crumbs form. Combine the crumbs with 2 to 3 tablespoons of sugar (granulated or brown) and 6 to 7 tablespoons of melted unsalted butter. Press the graham cracker mixture into a 9-inch pie pan and bake at 350Ā°F for about 10 minutes, until set and lightly golden brown.Ā
Serving Suggestions
- Whipped Topping: Serve pie with homemade or store-bought whipped cream.
- Fresh Lime Slices and Zest: Top whipped topping with lime slices and zest.
- Graham Cracker Crumbs: Sprinkle graham cracker crumbs over whipped topping for additional crunch.
Suggested Equipment
- Large Mixing Bowl: A clear bowl lets you see that everything is properly combined.
- Stand Mixer: A stand mixer is a fantastic investment if you are an avid baker. My KitchenAid Mixer has stood the test of time.
- Electric Handheld Mixer: If you have limited space, an electric handheld mixer is a great option. This model is cordless, making mixing a breeze.
- Rubber Spatula: If there is one tool you will use in every baking recipe, it is a rubber spatula. This one is heat-safe, so it can also be used on the stovetop.Ā
Storage
Cover the cooled pie with a domed lid or wrap it in foil and store it in the refrigerator for up to 5 days.Ā
Delicious Pie Recipes
- Apple Pie with Graham Cracker Crust
- No-Bake Lemon Curd Pie
- Funfetti Cream Cheese Pie
- Cherry Pie with Graham Cracker Crust
Expert Tips
- Ensure the cream cheese is softened to prevent lumps of cheese in the filling. Let cream cheese sit at room temperature for 45 minutes to 1 hour to soften fully.
- Use store-bought graham cracker crust to save time.
- Bake the pie on a baking sheet.
Frequently Asked Questions
Key lime pie does need to be refrigerated.
You can freeze key lime pie. If freezing in a foil tin, place the pie in the freezer for about 1 hour or until frozen. Wrap the pie in plastic wrap and then foil. Freeze the pie for up to 6 months and thaw it in the refrigerator before consuming. For best results, freeze key lime pie without any whipped topping garnish.Ā It is important to note that the pie's texture may change after thawing.Ā
You can find bottled key lime juice next to regular lemon and lime juice in the juice aisle of your local grocery store. Fresh key limes are available from June to September, while some are available all year round. You can also make this pie with regular lime juice if you cannot find key lime(s).Ā
If you make the recipe, remember to rate it, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
š Recipe
3-Ingredient Key Lime Pie
Ingredients
- 2 14oz cans of sweetened condensed milk
- 8 oz cream cheese softened at room temperature
- Ā¾ cup key lime juice fresh or bottled
- 1 9-inch graham cracker crust store-bought or homemade
Instructions
- Preheat the oven to 350Ā°F. Bake the {store-bought} graham cracker crust in the preheated oven for 5 minutes. Let the crust cool before filling it.
- Using an electric mixer, whip the cream cheese until fluffy. Mix in the sweetened condensed milk and then the lime juice until completely combined, scraping the bowl after each addition. Pour the filling into the cooled graham cracker crust. *You may have a small amount of extra filling.
- Bake the pie for 15-20 minutes, until set and slightly wobbly when shaken. Let the pie cool at room temperature for 30 minutesā1 hour. Once cooled, chill the pie in the refrigerator for 3-4 hours. Garnish it with whipped cream (see recipe below) and enjoy.
Notes
- For Whipped Topping Garnish: Whip 1 cup of cold heavy whipping cream until soft peaks in a large bowl using an electric mixer. Add 3 tablespoons of sifted confectioners sugar and whip until stiff peaks form. Pile whipped cream over the top of the cooled pie. Garnish with fresh lime zest, if desired.
- Cover the cooled pie with a domed lid or wrap it in foil and store it in the refrigerator for up to 5 days.Ā
Nutrition
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