When it’s hot outside, I want my desserts cold, creamy and easy, and ideally, no-bake. My husband’s favorite dessert has always been key lime pie, so when I stumbled on a no-bake version shared by baker and content creator Jenna Barnard of Butternut Bakery, I knew I had to add it to my to-make list. It looked like the perfect marriage of refreshing citrus, silky filling and just enough sweetness to balance the tartness of the limes.
This dessert includes a layer of cookies inside that soften overnight, creating the most delightful contrast of textures—and did I mention that it's no-bake? Here's what to know about this fan-favorite recipe.
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A post shared by Jenna Barnard (@butternutbakery)
Key lime pie is known for its bold, tangy flavor but sometimes, it can be a little too tart. Barnard's brilliant idea to layer thin, crispy cookies between the creamy filling helps mellow the lime's sharpness without losing that fresh, summery citrus kick.
As the pie chills overnight, the cookies absorb moisture from the filling and soften into buttery layers, like a lime-scented icebox cake. She used Pepperidge Farm Buttercrisp cookies because they’re the perfect balance of sweet and snappy, but you can use any thin, crispy cookie you love. Graham crackers work great too!
This cookie-layer trick not only tones down the tartness, but it also adds a bakery-style twist that makes every bite more interesting. And because the pie is no-bake, it’s ideal for those scorching summer days when turning on the oven is absolutely not happening.
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How to Make No-Bake Key Lime Cookie Pie
This pie comes together with simple ingredients, most of which you might already have in your kitchen. You can grab the full recipe on Barnard's site, but you will need graham crackers, brown sugar and butter for the crust.
The graham cracker crust is easy to mix and press into a pie dish. Crush the crackers and add a bit of brown sugar and melted butter to bind everything together for a classic, caramel-kissed crunch at the base. Once it's pressed onto the pie dish, put it in the fridge to chill while you make the filling.
The filling is where the magic really happens! Cream cheese and sweetened condensed milk create a smooth, creamy base. Add in key lime juice (you can use bottled key lime juice if you need to) and zest for brightness, and then gently fold in whipped cream for a light, airy texture. For extra stability, a bit of dry milk powder can be added to the whipped cream, but that's optional. If you plan to store the pie for a day or so in the fridge, though, it helps it to hold up beautifully.
Once you have the base ready and the filling mixed, you make the pie by layering the filling and the cookies. From here, the pie comes together like a dream. A bit of lime zest and cookie crumbs sprinkled on top add the perfect finishing touch. After a night in the fridge, the pie slices beautifully and holds its shape with no runny mess.
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What Fans Are Saying About This No-Bake Pie
Fans flocked to the comments to share their excitement about this easy recipe. Many of them had made it before and gotten rave reviews. "The pie is an absolute hit," said one commenter. "I made it last summer for family and it was requested several more times."
"This looks divine and so refreshing," added another person. I definitely agree with that.
Other commenters hopped in to mention that this recipe reminded them of a Carlota de Limón, a Mexican lime icebox cake that's made in a similar way and often uses Maria cookies for the layers. A few folks had some Carlota-making tips, so I'll be looking into those too before I give this recipe a try.
This dessert is going to be a hit at our house, and I can already tell I’ll be making it all summer long! It’s easy, impressive and doesn’t require an oven. What more could you want from a delicious summer dessert?
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