Key Lime Cookie Pie
Beat the summer heat with this delicious No Bake Key Lime Cookie Pie! Not only is it filled with zesty, tangy, and fresh key lime cream, but it’s stacked with layers of crisp and buttery vanilla cookies. As the pie chills overnight, the cookies soften to create incredible layers. Each bite is met with creamy sharp lime and tender buttery cookie, making it the best key lime pie you’ll ever have!
When summer rolls around, my favorite desserts, like Coconut Soaked Lime Cake and Coconut Mango Cheesecake Bars, are super popular around here. And let’s not forget the classic key lime pie! As much as I love it, sometimes it’s just a bit too tart for me. To help mellow out that tang while still staying true to the delicious summery bright lime flavor, this no bake key lime pie is made by layering crisp cookies in the center.
As the pie chills overnight, the cookies soften to create soft layers of sweet, buttery cookie and tart, creamy lime. This not only balances the tartness but also adds the perfect texture that contrasts well with the creamy lime filling, making this easy key lime pie a standout at any summer party. Plus, it’s a no-bake dessert, which means you won’t have to heat up your kitchen on those hot days!
Ingredient Notes
- Graham Crackers – Serve as the base for the crust, giving it a sweet and slightly crunchy foundation for the pie.
- Packed Light Brown Sugar – Adds a rich, caramel-like sweetness to the crust, enhancing its flavor while helping keep everything together.
- Kosher Salt – Balances the sweetness in the crust.
- Melted Unsalted Butter – Binds the graham cracker crumbs together, creating a cohesive and buttery crust.
- Cream Cheese – Adds a creamy, tangy base for the filling, adding richness and body to the pie.
- Sweetened Condensed Milk – Adds sweetness and a smooth, creamy texture to the filling.
- Key Lime Juice & Zest – Delivers the tart, citrusy flavor that defines classic key lime pie.
- Heavy Whipping Cream – Whipped to create a light and airy texture in the filling, adding volume and creaminess.
- Powdered Sugar – This fine sugar sweetens the whipped cream, making it smooth and light.
- Dry Milk Powder (optional) – Helps stabilize the whipped cream, keeping it firm and fluffy.
- Thin Crispy Cookies – Layered within the pie, they soften overnight to create layers of sweet, buttery cookie and tart, creamy lime.
Cookie Options
The most important tip you’ll need to know for making this recipe is that you MUST use thin, crispy cookies, as they are what will transform the texture into tender, buttery layers as the pie chills overnight. I chose Pepperidge Farm Buttercrisp cookies because they add the perfect balance of sweetness and crunch, but don’t feel limited to just one type! Any thin and crisp cookie will work. You could try using graham crackers or even thin golden Oreos. Pick a cookie that’s snappy and light so it softens well. And if you’re looking to make this pie gluten-free, there are plenty of great gluten-free cookie options out there that will work, too!
No Bake Key Lime Pie FAQs
Don’t worry if you can’t find them key limes as regular limes work just as well in this recipe as both bring that refreshing citrusy zing. You can usually spot key limes at specialty stores in the south or farmer’s markets, especially when they’re in season from June to September.
If using regular limes, fresh is best! But if you want that true key lime flavor, bottled works great. Especially because it takes A LOT of key limes to get 1/2 cup of juice. I find that key lime juice has a really good flavor as opposed to bottled lime juice.
Chill your mixing bowl and whisk attachment before whipping the cream to help it hold its shape. Adding a bit of dry milk powder can also stabilize the whipped cream, keeping it firm and fluffy.
Add a bit more melted butter to help bind the crumbs together. Pressing the crust into the pie dish with the bottom of a measuring cup can also help it stay intact, but try not to press TOO firm. Too much pressure can make it difficult to lift the slices out later on.
Yes, you can easily make this pie gluten-free by using gluten-free graham crackers and cookies. Make sure all other ingredients, like the sweetened condensed milk, are also gluten-free.
Place the pie in a rimmed baking sheet that you can wrap the top with plastic wrap or aluminum foil without it touching the top as it will stick to the top, removing part of the layer. Store in the fridge for up to 4 days.
To freeze, wrap the pie in the same way and freeze for up to two months. Thaw overnight in the fridge before serving. Keep in mind that the layers may change slightly with thawing as the air in the layers may deflate a bit.
For more summer desserts, check out my:
- Peaches and Cream No Churn Ice Cream
- Lemon Cupcakes
- Strawberry Pizza
- Chocolate Chip Zucchini Bread
- Brown Sugar Berry Crumble Bars
- Coconut Soaked Lime Cake
- Roasted Strawberry Cheesecake
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make this key lime cookie pie. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
Watch how to make this Key Lime Cookie Pie:
Key Lime Cookie Pie
- Total Time: 8 hours 30 minutes
- Yield: 10 Slices
Description
Beat the summer heat with this delicious no bake key lime pie! Not only is it filled with zesty, tangy, and fresh key lime cream, but it’s stacked with layers of crisp and buttery vanilla cookies. As the pie chills overnight, the cookies soften to create incredible layers. Each bite is met with creamy sharp lime and tender buttery cookie, making it the best key lime pie you’ll ever have!
Ingredients
Graham Cracker Crust
- 1 1/2 cups (165g) ground graham crackers (regular or gluten free)
- 1/4 cup (55g) light brown sugar, packed
- Pinch of kosher salt
- 6 tbsp unsalted butter, melted
Key Lime Pie Filling
- 8 oz cream cheese, room temp
- 14 oz can sweetened condensed milk
- Zest of 2 limes, plus more for topping
- 1/2 cup (115g) key lime juice
- 1 3/4 cups (430g) heavy whipping cream
- 3 tbsp powdered sugar
- 1 tbsp dry milk powder (optional)
- 1 package Pepperidge Farm buttercrisp cookies*
Instructions
Graham Cracker Crust
- Mix together the ground graham crackers, sugar, and salt.
- Once evenly mixed, stir in the melted butter.
- Press the crust into a 9″pie dish, covering the bottom and sides.
- Place the crust in the refrigerator while we make the filling.
Key Lime Pie Filling
- Using a hand or stand mixer with the whisk attachment, beat together the cream cheese and sweetened condensed milk until smooth.
- Then mix in the lime zest and juice.
- In a separate bowl using a hand or stand mixer with the whisk attachment (you can transfer the lime filling into a separate large bowl, clean the mixer bowl and whisk, and then use for this step), add the heavy whipping cream, powdered sugar, and milk powder if using.
- Mix on high speed until light, fluffy, and smooth with stiff peaks, careful not to over whip.
- Scoop half of the whipped cream into the lime mixture and use a rubber spatula to fold to combine.
- Spread a thin layer of the lime filling into the bottom of the chilled crust.
- Place a layer of cookies on top, breaking some of the cookies to cover as much of the surface as possible.
- Scoop another layer of the filling on top, spread smooth, and place another layer of cookies on top.
- Finish with a final layer of the lime filling and then top with the remaining whipped cream.
- Sprinkle the top with more lime zest and some cookie crumbs and chill uncovered overnight.
- The next day, serve chilled and enjoy!
Notes
COOKIES – I used these specific Pepperidge Farm cookies for this recipe because they’re thin and crisp. However, any thin and crisp cookie will work here! You could even layer this pie with graham crackers instead, or thin golden Oreos. Either way, just make sure to use a thin and snappy cookie. Also substitute gluten free cookies if you’d like to make this pie gluten free.
- Prep Time: 30 minutes
- Chill Time: 8 hours
- Category: Dessert
- Method: No Bake
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
I love when a contributor’s recipe works. My pie turned out just like yours following your simple directions. It was absolutely delicious! Thank goodness I read some of the comments before going to the store as I could not find the Pepperidge Farm cookie you used and did end up getting the Biscoff brand. They worked just as well. Thank you for a great summer pie that was easy to make and was scoffed up in no time!
This is THE best key lime pie I’ve ever made…possibly the best pie I’ve ever made. The layers of the thin butter cookies make it. Can’t wait to make it again!
Made this delicious dessert for Sunday dinner with my family. Instead of making in a pie dish, I made in a 9×13 so it would be easier for a larger group and easier to serve- it worked out great! I followed the recipe exactly, except instead of the Pepperidge farm cookies, I did one layer of golden Oreos and one layer of graham crackers. I’m serious when I say people were going back for thirds and fourths- it was that delicious!! Highly recommend. Even those that don’t love key lime were going back for more! Thank you for this recipe- it’s a keeper (and so easy to make!).
Soooooo good!
This pie was delicious! Only think I would do different is bake the crust. Thanks for a wonderful recipe.
Took this to book club last night. It was a HUGE hit. And my husband who usually doesn’t like that type of dessert, just got seconds. Will make this again and again.
Note: couldn’t find key limes so I used the juice of the two limes I zested and supplemented with Nellie & Joe’s key lime juice.
This recipe was delicious! I couldn’t find the Buttercrisp cookies but tate’s coconut crisp cookies worked well
I made this today! Substituted biscoff cookies for the cookie layers! Haven’t tried it yet, but I know it’s going to be delicious! I added extra lime juice because I wanted it to be pretty tart (for my Dad), so I added an additional 2 oz or cream cheese to allow it to set correctly. Thank you! Great recipe.
This recipe was AMAZING. I made it for a 4th of July family party and it was a huge hit. Everyone loved it. Pretty easy to make too. I couldn’t find key limes, so I just used regular limes and it came out amazing.
Such a great recipe! Perfect for the summer. Will definitely make again!