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Creamy Key Lime Pie Recipe with Crunchy Graham Cracker Crust

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A quick and easy no-bake key lime pie with a creamy, tangy filling and a crunchy graham cracker crust, perfect for warm weather and casual get-togethers.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, crushed finely)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • 8 ounces cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • ½ cup fresh key lime juice (about 10–12 key limes)
  • 1 tablespoon lime zest
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, chilled (optional topping)
  • 2 tablespoons powdered sugar (optional topping)
  • Thin lime slices or zest for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) to prepare for baking the crust.
  2. Crush the graham crackers finely using a food processor or rolling pin until they resemble coarse sand.
  3. In a large bowl, mix the graham cracker crumbs with melted butter and sugar until the texture resembles wet sand.
  4. Pour the crumb mixture into a 9-inch pie dish. Press the crumbs firmly and evenly across the bottom and up the sides of the dish.
  5. Bake the crust for 8-10 minutes, then remove and let cool completely.
  6. Beat the softened cream cheese in a medium bowl until smooth and creamy, about 2-3 minutes with a mixer.
  7. Gradually add the sweetened condensed milk, mixing well after each addition.
  8. Stir in fresh key lime juice, lime zest, and vanilla extract until fully combined.
  9. Pour the filling into the cooled crust, smoothing the top with a spatula.
  10. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set.
  11. For the topping (optional), beat chilled heavy cream with powdered sugar until stiff peaks form.
  12. Spread or pipe the whipped cream over the pie just before serving and garnish with thin lime slices or additional zest.

Notes

Keep cream cheese at room temperature for smoother mixing. Press crust firmly and bake just until golden for best crunch. Chill pie at least 4 hours or overnight for best texture. Use fresh key lime juice for brighter flavor. For dairy-free version, substitute dairy-free cream cheese and coconut cream.

Nutrition

Keywords: key lime pie, creamy key lime pie, graham cracker crust, no-bake pie, summer dessert, easy pie recipe, tangy pie, quick dessert

Find it online: https://elvafood.com/creamy-key-lime-pie-recipe-with-crunchy-graham-cracker-crust-easy-and-perfect/