Key Lime Icebox Pie
by Sommer Collier — last updated on Apr 21, 2026 
This key lime icebox pie hits the spot when I want something cool, refreshing, and almost effortless to make. I mix a bright, tangy key lime filling and chill it in a buttery crust until it’s delicately firm and creamy. It’s a simple summer dessert that delivers big citrus flavor with barely any work.
I love to bake desserts, from cakes and cookies, to crumbles and pies, which are my all-time favorite sweet. I’m a sucker for a delicious, firm yet tender pie crust like the one in this cinnamon pie. But when the hot summer months roll around, I don’t really like to turn on the oven. So, that’s when I lean on my handy-dandy rota of no-bake pie recipes, like this frozen and refreshing key lime icebox pie. Not only is every bite seriously tangy-sweet and delicious, but it also couldn’t be easier to prepare! Simply make a quick no-bake graham cracker crust, blend the filling ingredients (no cooking needed), pour the filling into the crust, and freeze. That’s it! Before you know it, you have a cool, bright, and tart dessert that everyone will love to enjoy on a hot day!
Anna – ⭐⭐⭐⭐⭐ I had two slices of this pie already! No joke! It’s incredible! Creamy, smooth and so tasty!
Table of Contents
Sommer’s Recipe Highlights
Tropical and Refreshing – Every bite of this key lime icebox pie is an explosion of tropical and refreshing flavors. At first, you’re hit with a serious sweetness, and then a bold tanginess from the key lime juice and softened cream cheese follows.
Light and Fluffy – While some versions of key lime pie are multi-layered or dense, for this recipe, I decided to simply mix all of the whipped topping into the key lime mixture to create a super light and fluffy single layer. This lime icebox pie has more of a “Chantilly” texture, like the pie I had on Marathon Key last year. I swear it tastes just like being at the beach.
Make-Ahead Friendly – Like my banana cream pie recipe, I love that I can make this no-fuss dessert a day or two ahead of time and keep it fresh in the freezer until I’m ready to serve. It’s such a huge time saver!
Key Ingredients and Tips
- Graham cracker crumbs – For the base of the no-bake pie crust, my go-to is graham crackers that I’ve crushed into tiny crumbs. You certainly can use a store-bought crust if you prefer, but you might be surprised by how easy it is to prepare this version from scratch.
- Butter – I use unsalted butter to help bind all the ingredients together.
- Granulated sugar – For just a touch of sweetness, I add a little bit of sugar to the crust.
- Cream cheese – Regular full-fat cream cheese makes the base of the filling ultra creamy. Plus, it adds that signature subtle tang to every bite.
- Sweetened condensed milk – To smooth out and sweeten up the filling, thick condensed milk is a must!
- Key lime juice – I find that key limes can be hard to find in some regions, but you can usually find bottled key lime juice in the baking or cocktail/beverage section of the market.
- Lime-green food coloring – This is totally optional, but it adds a fun and vibrant lime green color. If you can’t find lime-green food coloring, mix 1 drop of standard green food coloring with 2 drops of yellow until the desired color is reached. Or skip the food coloring altogether.
- Cool Whip – I always fold in Cool Whip to make the filling extra fluffy and light. You can use an equal amount of fresh firm whipped cream if you prefer.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Make the crust – To start, I toss the graham crackers into a food processor, and I blend them up until they’re turned into really tiny crumbs. Then, I pour in the melted butter, sugar, and a pinch of salt, and then I mix it again.
Shape and firm – Then, I pour the pie mixture into a classic pie pan, and I press down until the bottom of the pan and the sides are covered. Once I’m happy with the shape of the crust, I pop it in the fridge so that it firms up.
Start the filling – I grab my clean food processor once again, and I blend the cream cheese, condensed milk, and lime juice together. Once that’s smooth, I add in the food coloring, and I blend it in.
Whip it up – Before moving on to the next step, I carefully remove the blade. Then, I gently fold in the Cool Whip with a spatula, so it stays nice and fluffy. Using the blade here could cause it to deflate.
Fill it up – Once I’m happy with the consistency of the filling, I pour it into the chilled pie crust and spread it out into an even layer. Then, I pop it into the freezer for a couple of hours.
Serve – When I’m ready to serve myself a slice, I top off each piece with some fresh lime zest for extra visual appeal!
Recipe Variations
- Limes – If you can’t find key limes or bottled key lime juice, you can use regular limes for an equally delicious no-bake pie!
- Cookies – Instead of graham crackers, use your favorite shortbread cookies, plain sugar cookies, or Biscoff cookies as the sweet crust!
- Coconut flakes – Mix some sweetened or toasted coconut flakes into the pie crust for added texture and tropical flavor.
Serving Suggestions
I love to serve myself a big slice of this pie and enjoy it on the porch watching the sunset. Here are some of my favorite ways to dress it up, whether it’s just for myself or for feeding a crowd:
- Top it off with a dollop of extra whipped cream!
- Add some fresh berries on top, like strawberries or raspberries, for a pop of color.
- Turn this into mini pies if you’re entertaining, using muffin tins.
Storing
You can keep the pie covered with plastic wrap and refrigerated for up to 4-5 days. But it’s best to keep it in the freezer! You can also freeze this long-term. First wrap the pie in plastic wrap, then in a layer of aluminum foil. Keep in the freezer for up to 3 months. When ready to serve, cut the pie and let the slices sit for several minutes to soften before enjoying.
Frequently Asked Questions
Absolutely! To make this recipe even easier, you can definitely use a store-bought graham cracker crust.
Absolutely. This is actually a GREAT dessert to make ahead of time and keep fresh in the freezer!
Use a really sharp knife, and make sure to wipe it clean with a wet paper towel or under running water between slices.
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Key Lime Icebox Pie
Video
Ingredients
For the Graham Cracker Crust –
- 12 whole graham crackers crushed (about 1 ½ cups)
- 6 tablespoons melted butter
- ¼ cup granulated sugar
- ¼ teaspoon salt
For the Key Lime Pie Filling –
- 8 ounce cream cheese softened
- 14 ounce sweetened condensed milk
- ½ cup key lime juice
- 3-5 drops lime green food coloring if desired
- 8 ounce Cool Whip
- Lime zest for garnish
Instructions
- Set out a 9-inch pie pan and a food processor. Place the graham crackers in the food processor. Lock the lid into place and pulse into a fine crumb. Then add in the melted butter, sugar, and salt. Pulse to combine.
- Dump the graham cracker crumble into the pie pan. Use your hands to press it into an even layer over the bottom of the pan and up the sides. Refrigerate until ready to fill.
- Wipe out the food processor bowl. Then add in the cream cheese, sweetened condensed milk, and lime juice. Puree until smooth. (Add food coloring here if desired.)
- Remove the food processor blade. Scoop the Cool Whip into the lime mixture. Use a spatula to fold the Cool Whip into the mixture, until very smooth.
- Pour/scoop the filling into the pie crust. Then place in the freezer for at least 4 hours, undisturbed.
- When ready to serve, sprinkle fresh lime zest over the top, if desired. Cut into pieces while frozen. Let each piece sit out at room temperature for 10 minutes, then serve slightly softened.
Can not wait to make this :) however, is there an alternative to using cream cheese?
Not yet! Is there anything to replace the Cool Whip with?
Hi Neal,
You can use FIRM freshly whipped heavy cream. :)
my family used to buy store pies like this and I am looking for a home recipe. Im now gluten free, not by choice. We would pull it out of the freezer and slice and eat it mostly still frozen. it was much like a ice cream pie and welcome on hot days. im going to try your recipe. hopefully it is like my memory. thank you.
Totally loving it so rich and creamy!
What do you think about stablized whipped cream instead of Cool Whip? I try to stay with whole foods. Thanks 😊
Clearly, I didn’t write the recipe, but made a chocolate one like this (King Arthur) and for that one, the recipe asks for 1 cup of folded freshly made whipped cream and the pie turned out delicious. The one main difference was that I never kept it in the freezer, only refrigerator. I don’t know if that helps.
Hi Cecily!
Yes, you can absolutely use that instead of Cool Whip. :)
So rich and creamy! My hubby loved it.
I had two slices of this pie already! No joke! It’s incredible! Creamy, smooth and so tasty!
We made this a couple weeks ago for family & it was gone within minutes! Everyone wanted the recipe. Will be making again soon!
I am a key lime fanatic! I love this recipe so much! I also love that I can make two in one day and then freeze the second one for a later date when I need to bring a dessert to a dinner party, at the last minute!