Easy No Bake Lime Pie

Easy to make, sweet and sour, this recipe brings together a creamy citrus filling for a refreshing vibrant no-bake dessert.
#Pie #Dessert


  • 2 cups (170g) graham cracker crumbs
  • ¾ cup (170g) butter, melted

  • 1 can (398g) sweetened condensed milk
  • 1/3 cup whipping cream
  • 1 cup (225g) cream cheese
  • ½ cup freshly squeezed lime juice
  • Zest of 3 limes
  • 1 ½ tsp vanilla extract
  • Whipped cream and lime slices for décor


  1. Mix graham cracker crust with butter until you’ve reached the texture of wet sand. Pour crust into pie dish, press down using a back of a spoon and spread out crust evenly.
  2. refrigerate pie crust for at least 30 minutes before pouring in the filling
  3. Use your Ventray Juicer to make fresh lime juice
  4. In Ventray Standmixer bowl, add in all the rest of the ingredients, blend using a whisk attachment over medium to high speed until mixture are thoroughly blended and begin to firm up
  5. pour filling into pie crust and return to fridge to allow it to set for at least 6 hours. Preferably refrigerate your lime pie overnight since there’s no setting agent in this ingredient
  6. Pipe whipped cream, decorate with lime slices and serve

Oven Directions

  1. Pre-heat oven at 325°F
  2. Drop the batter onto sheet pans lined with parchment paper using ice cream scoop to scoop out the batter
  3. Bake for 25-30 minutes or until golden brown
  4. Drizzle or dip in chocolate and let it cool


  1. key lime are slightly more tart than regular lime, you can use whatever lime you can find in your grocery store
  2. Fresh lime juice is the key to a great pie, do not substitute for store bought lime juice, you can taste the difference!
  3. Use the bottom of a measure cup to smooth and even out the crust into the pie dish


  1. 9-inch pie dish
  2. Mixer
  3. Juicer

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