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Key Lime Cream Pie

I am very proud of this luscious no-bake beauty. It's so cool and refreshing—perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, with everyone asking for the recipe. —Shirley Rickis, Lady Lake, Florida
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    12 servings


  • 1 package (11.3 ounces) pecan shortbread cookies, crushed (about 2 cups)
  • 1/3 cup butter, melted
  • 4 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon coconut extract
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup Key lime juice
  • 1/4 cup sweetened shredded coconut, toasted
  • Optional: Maraschino cherries with stems and sliced Key limes


  • In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. In another large bowl, beat cream cheese, condensed milk and lime juice until blended. Fold in 2 cups whipped cream. Spoon into prepared crust.
  • Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with cherries and limes.

Test Kitchen tips
  • Talk about a mile-high pie! If you're looking for a bakery-quality pie for a special occasion, this is the one.
  • Nutrition Facts
    1 piece: 646 calories, 52g fat (30g saturated fat), 143mg cholesterol, 252mg sodium, 41g carbohydrate (29g sugars, 0 fiber), 8g protein.


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    Average Rating:
    • Linda
      Jan 23, 2021

      Way too much whipped cream. I used all 4 cups and could not fit it onto the top of the pie. Recommend whipping only 2 cups, add 1 to pie ingredients and 1 to top. Also my filling had small lumps. I could not get the filling fully blended. I think I should have blended the cream cheese first, then added the sweetened condensed milk, then after these two were blended add the lime juice. The directions indicated all could be blended together at the same time.. I do not recommend the recipe as is. Read all the comments and adjust accordingly to your tastes.

    • louise
      Oct 29, 2020

      Absolutely superb! Perfect summer dessert - no bake.

    • UofAMizom
      Jul 20, 2020


    • Cargram
      Jul 19, 2020

      Wow-- over 600 cals per is a lot, but checking out the reviewers ideas it does look like there are several ways to cut that, so will be giving it a try. Thanks to you all as well as the originator.

    • Phyllis
      Jul 19, 2020

      I haven’t made this yet but I am going to. It looks so thick though. How do you cover it?

    • Brenda
      Jul 12, 2020

      I was excited to make this for my family since we all love Key Lime Pie. I loved the crust and the filling up to the point of adding the whipped cream. Four cups seemed like a bit much so I only whipped two and so glad I did. You fold in two cups of whipped cream to the already delicious filling. I will make this again only next time I will not fold in any whipped cream and only top it with it and some toasted coconut. It was just too much whipped cream to give the right texture for all of us. Good flavor though.

    • Keri
      Jul 7, 2020

      This was excellent!! I used fresh squeezed key limes as the store was out of the bottled juice. Next time i think i will use a bit more than a 1/2 cup to make it even more tart. I also recommend refrigerating overnight. It was sooooo good but even better the next day.

    • sgronholz
      Jul 6, 2020

      This stunning pie is cool, creamy, and absolutely delicious! I made the recipe as written and everyone who tried it thought it was great!

    • suehedtke
      Apr 22, 2020

      This basic recipe is as old as me....and that's old. The cream cheese, sweetened condensed milk, and lemon juice can be blended and then fancied up so many ways. You can add the whipped cream, or if you are lazy, whipped topping to make it more fluffy, then top it with any kind of pie filling. My family's favorite is Cherries for a "Cherry Cream Pie"....crust is up to you. I've used cookies, graham crackers, or pastry crust. I have added crushed pineapple that has been drained and then dried between paper towels to the base, and topped with a crushed pineapple cooked with brown sugar and a little water to make a delicious topping, or just no topping at all. What I'm saying is this is a recipe that you can turn into a dozen great desserts....just keep the three basic ingredients and you are ready for anything.

    • Bill
      Jan 12, 2020

      Oh, OUTSTANDING. I did have my reservations, and I did have my mistakes ;-) I wasn't sure about the pecam shortbread cookies, but the Keebler Pecan Sandies, chopped fine in the food processor and blended well with the softened (not melted) butter was fantastic. I ate two cookies ahead of time, thinking I surely didn't need the entire 11.3 oz. Well, yes, I did, so don't eat any cookies ahead of time... I accidentally added the coconut extract to the cream cheese/condensed milk/lime juice, and it was a GREAT erreur change-up, just a hint of coconut with the lime. I cut the extract to a 1/2 teaspoon for the whipped cream to compensate. And I accidentally added three cups of whip cream to the cream cheese blend, so the distinction between the pie filling and the topping was almost imperceptible. I may well blend it all together next time. See, back in the late 80's, there was a diner on US Hwy 52 and Indiana 28 that served a peanut butter pie made by a lady who lived down the road. The pie was easily 6 inches thick, and flavorful from top to bottom, and I now think I know how she did it... This key lime pie method has opened a door to other cream pies in the same fashion as that peanut butter pie from 30 years ago. The diner is closed but the memory lives forever :-) Thank you Shirley!