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o-bake icebox key lime pie

Icebox Key Lime Pie

This icebox key lime pie is a cool, creamy no-bake dessert with a tangy lime filling, a buttery graham cracker crust, and a light whipped cream topping—perfect for summer.
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Prep Time 2 hours 38 minutes
Chilling time 4 hours
Total Time 6 hours 38 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Florida-style
Calories: 380
Ingredients Method Notes

Ingredients
  

For the crust:
  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter melted
For the filling:
  • 1 can 14 oz sweetened condensed milk
  • ½ cup fresh key lime juice or bottled
  • 1 tablespoon lime zest
  • 1 cup heavy whipping cream chilled
  • 3 tablespoons powdered sugar
For topping:
  • Extra whipped cream
  • Additional lime zest or thin lime slices

Method
 

  1. Make the crust: Mix graham cracker crumbs with sugar in a medium bowl. Stir in melted butter until crumbs are evenly moistened. Press firmly into the bottom and sides of a 9-inch pie dish. Chill in the fridge.
  2. Whip the cream: In a cold mixing bowl, beat heavy cream with powdered sugar until soft peaks form.
  3. Prepare the filling: In another bowl, whisk condensed milk, lime juice, and lime zest until smooth. Gently fold in whipped cream until blended.
  4. Assemble: Pour filling into the crust and smooth the top. Cover and refrigerate for at least 4 hours (overnight is best).
  5. Serve: Add whipped cream, sprinkle with zest, and garnish with lime slices before serving cold.

Notes

  • Fresh key limes give the best flavor, but bottled works fine.
  • Chill the pie fully for clean slices.
  • You can freeze leftovers for up to 1 month.