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I have to admit to being on the fence about what to name this delicious pie, my friends. It’s kind of a cross between a fluffy version of Key Lime Pie and a No Bake Lime Cheesecake. What can a person name a pie such as this! This is the very real and trying issue that has plagued my mind this morning while I have been writing this post for you all. I settled on Creamy Lime Pie (sometimes simple is best, also…I couldn’t think of anything else) and here is what you need to know about it…

This Creamy Lime Pie has a super silky texture, the perfect balance of sweet and tart, will only take you 20 minutes hands on (3 hours to chill), doesn’t require any weird ingredients, and was consumed by my family with haste and tremendous amounts of enjoyment. We loved it! I hope some of you get a chance to try it. It makes a fantastic spring/summer dessert and could be just the thing you need to finish off  your Easter Dinner with style and finesse.


Creamy Lime Pie

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 1 pie


12 sheets graham crackers
1/4 C sugar
7 Tb butter, melted
dash salt
3 (8 ounce) packages cream cheese, softened
2 (14 ounce) cans sweetened condensed milk
12 Tb lime juice (about 4-5 large limes)
1 tsp lime zest, loosely packed
1 (8 ounce) container cool whip, thawed
3 drops green food coloring


1. To make the crust, toss the graham crackers into a large ziploc bag. Make sure the bag is completely sealed and then roll the crackers into crumbs with a rolling pin.
2. Pour the melted butter, sugar and dash salt into the bag. Stir it well to combine, making sure all of the crumbs get coated with butter.
3. Pour the mixture into a 9 inch (deep dish) pie plate. Use a flat bottomed measuring cup to press the crumbs to the bottom and sides of the dish.
4. To make the filling place the softened cream cheese into your stand mixer or large mixing bowl. Beat until smooth.
5. Add the sweetened condensed milk, lime juice, lime zest and food coloring. Mix until smooth (should take about 1-2 minutes).
6. Add the cool whip and mix for an additional minute or two, or until the mixture is slightly fluffy.
7. Carefully pour the mixture into the pie shell. Please note, that you will have about 1 cup of filling left over. (This is your afternoon snack, friends!) Refrigerate for 3 hours and up to 2 days. The filling should set up nicely for you while it chills.

Recipe from Jamie Cooks It Up!


Hope some of you get a chance to try it!

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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  1. Making pie now …12 Tablespoons lime juice equals 3/4 cup right? My limes must be small on Number 5 and still not enough.
    Thanks looks delicious hope it keeps until Easter.

    1. Hi Ellie,
      Thanks for your question. So sorry your limes didn’t produce enough juice. Mine must have been on the larger side. I made an adjustment to the lime quantity in the recipe after reading your comment. I did end up using 12 Tb (3/4 C) of juice and it came out with a nice combination of sweet and sour. Hope yours turned out great!

  2. Looks delicous! But it seems like a lot of lime juice, and definitely more than 3 limes would produce. Is there an error?

    1. Hi Sheila,
      Thanks for your question. I think my limes must have been super large. I changed the lime quantity to 4-5 limes. 12 Tb of lime juice is what I ended up using.

  3. This was just what I was looking for! Came out perfect and delicious. Regular key lie pie is too sweet and tart for me, so this is a great option. Thank you!