Beat the summer heat with this delicious no bake key lime pie! It's filled with zesty, tangy, and fresh key lime cream, AND stacked with layers of crisp and buttery vanilla cookies. As the pie chills overnight, the cookies soften to create incredible layers!

WHAT YOU NEED graham crackers light brown sugar cream cheese sweetened condensed milk heavy whipping cream limes key lime juice powdered sugar dry milk powder Pepperidge Farm buttercrisp cookies unsalted butter kosher salt

1. Mix together the ground graham crackers, sugar, and salt. 2. Once evenly mixed, stir in the melted butter. 3. Press the crust into a 9″ pie dish, covering the bottom and sides. 4. Place the crust in the refrigerator while we make the filling.

Graham Cracker Crust

1. Using a hand or stand mixer with the whisk attachment, beat together the cream cheese and sweetened condensed milk until smooth. 2. Then mix in the lime zest and juice.

Key Lime Pie Filling

3. 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. 4. Mix on high speed until light, fluffy, and smooth with stiff peaks, careful not to over whip.

5. Scoop half of the whipped cream into the lime mixture and use a rubber spatula to fold to combine. 6. Spread a thin layer of the lime filling into the bottom of the chilled crust. 7. Place a layer of cookies on top, breaking some of the cookies to cover as much of the surface as possible. 8. Scoop another layer of the filling on top, spread smooth, and place another layer of cookies on top.

9. Finish with a final layer of the lime filling and then top with the remaining whipped cream. 10. Sprinkle the top with more lime zest and some cookie crumbs and chill uncovered overnight. 11. The next day, serve chilled and enjoy!