Fluffy No-Bake Lime Pie

This simple no-bake lime pie only requires lime juice, cream cheese, whipped cream, and sweetened condensed milk. Plus a graham crust. The lime zest and vanilla are optional.

This lime pie is rich, fluffy, and just tart enough to keep things interesting. And did I mention it’s no-bake? You simply mix the filling, spoon it into a buttery graham cracker crust, and let the refrigerator do the rest. No oven. No water bater. No fuss.

It’s a pie I make for summer picnics and Thanksgiving because it’s just as good after a plate of BBQ as it is after a serious holiday dinner. It’s bright, tart, and refreshing. Which is perfect when everything on the table is feeling a little heavy. 

From start to finish, the pie takes about 4 hours. (That includes chill time.) But I like to make it a day before I plan on serving. This is one of those recipes that taste even better the next day. 

Ingredients

At its heart, this pie only requires four ingredients: lime juice, cream cheese, condensed milk, and whipped heavy cream. For a little flavor boost, I like to add the zest of one lime and a little vanilla extract. 

• Pie Crust.  I like the flavor and texture of a graham crust for this pie but you can use any pie crust you love. If you’re using a homemade pastry or graham crust, let it cool before adding the filling.
• Lime Juice. Use regular fresh limes for this pie. If you don’t want to squeeze the limes, use can use bottled juice but I prefer the flavor of freshly squeezed limes.
• Lime Zest (optional) Lime zest adds a fresh burst of flavor to the filling. Remember to zest the lime before you squeeze it. And only use the bright green part of the peel. The white part, right under the zest, is bitter and you don’t want that in the pie. 
• Cream Cheese. It’s important to use block cream cheese, not whipped. Let the cream cheese come to room temperature before using. If it’s cold, the filling won’t be as light and there will be little lumps throughout the filling. 
• Sweetened Condensed Milk. The sweetness comes from a can of condensed milk. I prefer regular condensed milk to the fat-free version. It adds a nice richness to the pie that works well with the lime juice. By the way,  don’t confuse this with evaporated milk.
• Heavy Cream. The pie gets its fluff from a cup of cold whipped heavy cream. If you want to use store-bought whipped topping, go for it. You’ll need about two cups. 
• Vanilla Extract (optional). A teaspoon of vanilla extract enhances the creaminess. Totally optional but lovely. 

How to Make a No-Bake Lime Pie

1. Make the Whipped Cream. Whip cold heavy cream until it’s thick and fluffy. Set the whipped cream aside while you prepare the rest of the filling. If you’re using premade whipped topping, skip this step. The whipped topping is ready to use.
   
2. Prepare the Filling. Mix the room temperature cream cheese with the lime zest until it’s smooth and light. Stop your mixer once or twice to scrape the sides and bottom of the bowl with a rubber spatula. Add the condensed milk and lime juice. As soon as the lime juice mixes with the milk and cream cheese, it starts to thicken the filling. It’s pretty neat to see! Be sure to mix everything together until the filling is smooth.
   
   Add the whipped cream. Slowly blend until the filling is nice and fluffy. I like to do this with the mixer set to medium-low. If you’d rather fold in the whipped cream, use a sturdy spatula and gently fold until the whipped cream is combined.
   
3. Chill for Four Hours. This pie needs at least four hours to set up in the refrigerator. Most of the time, I make it before the night I plan on serving. This way, the filling has lots of time to set and the flavors get a chance to mingle. 

Serving and Storage Tips.

• Keep the pie in the refrigerator until you’re ready to serve. It softens quickly in warm temperatures. 
• If you’d like, top with a little extra whipped cream before serving. 
• The pie keeps for about three days in the refrigerator. Freezing is not recommended.

Print

Fluffy Lime No-Bake Pie (Icebox Pie)⁣

This simple no-bake lime pie only requires lime juice, cream cheese, whipped cream, and sweetened condensed milk. Plus a graham crust. The lime zest and vanilla are optional.

Prep Time 10 minutes

Chill Time 4 hours

Total Time 4 hours 10 minutes

Servings 8 servings

Ingredients

• 1 cup cold heavy cream⁣
• 8 ounces cream cheese, softened⁣
• zest of 1 lime, about two teaspoons⁣
• 1 (14-ounce) can sweetened condensed milk⁣
• ½ cup lime juice⁣
• 1 teaspoon vanilla extract ⁣
• 1 9-inch graham cracker crust⁣, see note

Instructions

1. Whip the heavy cream in a small bowl until thick and medium peaks form. Set aside. ⁣
2. In a separate bowl, combine the soft cream cheese and lime zest. Mix until fluffy. Add the sweetened condensed milk, lime juice, and vanilla extract. Mix until thick and creamy. Stop the mixer. Add the whipped heavy cream. Blend on low speed to combine.⁣
3. Spread filling into crust. Chill for 4 hours or overnight.⁣

Recipe Notes

Graham Cracker Crust

If using a homemade graham cracker crust, allow it to cool before filling.