Whipped Key Lime Pie
This no-bake Whipped Key Lime Pie is light, creamy, refreshing, and perfectly tart with that classic citrus flavor that’s so popular. Made with just four ingredients, it sets up in the freezer in just a few hours.
If you need an easy summer dessert, a make-ahead holiday pie, or a refreshing treat after a heavy meal, this whipped Key lime pie recipe delivers big flavor. This pie, along with these Key lime muffins, is a favorite in my house.
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Why You’ll Love This Recipe
- Whipped Key lime pie is a no-bake dessert that won’t heat the kitchen. No oven necessary!
- Just 4 ingredients.
- It’s cool and refreshing on a hot day.
- Easy to make ahead for parties and holidays.
- Frozen Key lime pie has a nice balance of sweet and tart.
- A light, fluffy texture.
Ingredients List
All of the whipped Key lime pie ingredients are readily available at your grocery store.
- Graham Cracker Crust – or make your own crust with graham cracker crumbs.
- Sweetened Condensed Milk – not evaporated milk
- Key Lime Juice – fresh is best, but if it’s not available, a quality bottled is fine.
- Heavy Whipping Cream
Tips for Whipping Heavy Cream
I have whipped a lot of cream in my food career, so I’ve learned a few things. I’m happy to share them here.
- Make sure everything is cold: the bowl, beater, and cream. This is imperative. Chill the bowl and the beater in the freezer for 15 to 20 minutes.
- If using a stand mixer to whip the cream, use the whisk beater.
- Use a steel bowl. It chills quickly and keeps the cream cold during the whipping process.
- Don’t overwhip the cream, or you will wind up making butter.
Key Limes or Persian Limes
Key limes are small and round and are sometimes called Mexican limes or West Indies limes. They are very different from the bright green Persian limes, which are oval and have thicker skin. Key limes have seeds, while the Persian variety does not.
Key limes are intensely tart and highly aromatic, whereas Persian limes are milder, less acidic, and have a more balanced citrus flavor.
Key limes should be yellow when ripe. Not green like you find in stores. When you pick them, they should easily twist off the branch. If they do not, they are not ready.
I had so much fruit from my tree that I couldn’t use it all, so I juiced the limes and froze the juice for later use. If you can’t get real Key limes, authentic Key lime juice is the next best thing.
It’s perfectly OK to use Persian lime juice, but please don’t call this pie Key lime if you do. They are very different.
With only four ingredients, this whipped Key lime pie recipe is perfect for any skill level. I have made others in the past, but this one is frozen and no-bake, making it perfect for summer. The texture is smooth and creamy. Very refreshing on a hot Florida day.
More Key Lime Recipes
Having a Key lime tree in my yard has been a treat over the years. Each year, I like to try new recipes. In addition to this whipped Key lime pie, some of my personal favorites include Key lime muffins, refreshing Key limeade, and Key lime fudge.
Can I make frozen Key lime pie in advance?
Yes! Because this pie needs to be frozen, you can make it up to 2 days in advance. Be sure you cover it so it doesn’t take on any adverse flavors.
Can I substitute Persian lime juice for Key lime juice?
Yes, but then it’s a whipped lime pie. Please don’t call it Key lime because it’s not.
I like to serve this pie to family and friends in the summertime on a hot day. Maybe after spending time by the pool or at the beach. It’s a refreshing end to the day.
Since this is a frozen pie, whipped Key lime pie does not travel well, so it’s not ideal for a potluck, unless you’re the hostess.
Did you make this recipe? If so, please leave a comment and 5-star review on the recipe card below. If you really love this recipe, please share it on your social media!
All recipes are tested in my Florida kitchen exclusively by me.
Whipped Key Lime Pie
Ingredients
- 1 prepared graham cracker crust 9-inch size
- 1 can 14 ounce sweetened condensed milk
- 1 /2 cup Key lime juice
- 1 cup whipping cream
Instructions
- In a medium bowl combine the sweetened condensed milk and Key lime juice. It will take a bit to combine them well. The juice should be well incorporated.
- In a separate bowl beat the whipping cream with an electric mixer until soft peaks form. The tips should curl. Fold whipped cream into lime mixture until thoroughly combined. Spoon filling into graham cracker crust, smoothing evenly. Cover and freeze up to 4 hours or until firm. Remove from freezer about 10 minutes before serving to make serving easier. Return leftovers to freezer, covered.
This post was originally published on July 11, 2015, and updated on March 1, 2026.
I lost my daughter’s recipe that was very similar to this. She added zest to hers but that is the only difference. It’s delicious and very popular with my family.
Great idea to add the zest! I’m glad you found the recipe, Rhonda!