No Bake Key Lime Pie

Want an easy no-oven, no bake dessert that you can prep ahead and not worry about? A dessert that’s a crowd amongst the ladies, men, and children alike? I have it for you.

This is one of those pies that everyone wants a second slice. My kid told me the only problem with this pie is it’s too good

Ingredients and substitutions

• Pecans: I use raw unsalted pecans. If you want to sub in another nut, I think hazelnuts would be amazing!
• Blanched almond flour: I always use blanched almond flour because it’s a lighter, pastry color and much finer than an almond meal.
• Unsalted butter: Cold butter works great. Cut it into cubes and you are set! If you don’t want to use butter, refined coconut oil or your favorite vegan butter would work great!
• Agave nectar: this is my preferred sticky sweetener, but if you want to use honey or maple syrup, that works too!
• Cream cheese: Just regular ol’ plain cream cheese. If you have a favorite dairy free cream cheese you can definitely sub that in.
• Heavy cream: This is is going to smooth out the filling and add a lot of creaminess to it!
• Limes: I love using fresh limes to get all that zest and fresh juice!

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What kind of pie pan should I use?

I use a 9 inch pie pan. The kind that has the removable bottom is my favorite for this recipe because it makes it easier to remove the pie and cut perfect slices.

If you have an 11 inch pie pan, that works too, it will just be a thinner pie so you may want to consider doubling the filling.

If you have smaller 4 inch tart pans, it could be really fun and adorable to make small, individual key lime pies for each person!

Don’t have a pie tin? No problem! This recipe works with a wide variety of pans. The most important thing is you have a removable bottom and you grease it beforehand.

How to make this no bake key lime pie

Make the crust. Place the pecans and almond flour in a food processor and process until the pecans are chopped up and combined with the almond flour. Add the butter cubes and agave nectar. Pulse until the butter is combined

Press the crust. Use your hands to press the crust into an even layer across the bottom and up the sides. Set aside. 

Make the filling. Add the room temperature cream cheese to a large bowl. You really want it to be room temperature so you don’t have any clumps in your filling. Use an electric handheld mixture to cream the cream cheese and smooth it out. Add the cream, juice, agave, and zest to the bowl and mix again until combined and smooth. 

Assemble the pie. Pour the filling into the crust and smooth it out in an even layer. 

Chill. Chill in the fridge for 2+ hours. This is a great dessert to make ahead!

Garnish. When ready to serve, top with little dollops of whipped cream and some lime zest. 

More no bake recipes to try

• Almond Butter Bars
• Peanut Butter Cheerio Bars
• Cookie Dough Bites
• Chocolate Peanut Butter Oatmeal Bars
• Tahini Cookie Dough Truffles