No Bake Key Lime Pie with Ritz Crust!

No Bake Key Lime Pie with Ritz Crust // The Sugar Hit


First thang’s first – this pie is amazing. The crust is so far beyond delicious that a word hasn’t even been invented yet to describe how good it tastes. UH-MAZING. And the filling has three ingredients, stirs together in no time flat, and is also ridiculously tasty.


BUT I did call this a no-bake pie….which is a tiny bit of a white lie. The filling is definitely no-bake (and it’s the best key lime pie, in my opinion), but the crust does need baking.  The thing is, you could totally make a regular cookie-crumb crust and not-bake it and it would be fine. I just had to tell you about this crust. I JUST HAD TO.


No Bake Key Lime Pie with Ritz Crust // The Sugar Hit


This crust is Christina Tosi-inspired, and as with all Tosi recipes, it straddles the addictive line between salty and sweet like a hot cowboy on a bull at a rodeo. I apologise for that cheesy metaphor.


The texture of this crust is so crunchy and flaky, and the taste is so buttery and salty-sweet, it reminds me most of a deeply caramelised piece of puff pastry. But instead of laminating pastry, I literally just crunched up some Ritz’s with my hands. Ladies and gents, that is a win.


No Bake Key Lime Pie with Ritz Crust // The Sugar Hit


But, like I said, you do need to slam this crust into the oven for 20 minutes. It’s essential because without that baking-time, the crust is really really crumbly and doesn’t stay together at all. You’d have to pulverize the Ritz down to a powder to get it to stick, and then you lose all that great texture.


Like I said, this would be just as good with a cookies-and-butter crust, unbaked – and if you have no oven, or don’t want to use your oven I highly recommend that route. But I swear to candy, I will never not make this crust again.


No Bake Key Lime Pie with Ritz Crust // The Sugar Hit


The filling of this pie is another total joy. I love things with three ingredients that taste amazing. Butter, toast, jam – amazing. Cookie, chocolate, marshmallow – amazing. Lime juice, condensed milk, whipped cream? AMAZING!


The coolest thing with this filling is the chemical reaction that takes place when the lime juice hits the condensed milk. It thickens up instantly into a sort of soft, cheese-cakey texture. And then you fold through the whipped cream and get this luscious, light custard that firms up and slices beautifully.


No Bake Key Lime Pie with Ritz Crust // The Sugar Hit


I love how low-rent the ingredients in this pie are, but it totally turns heads in the eating! And there’s something about the look of this thing, with it’s ramshackle cracker-crust and zest-scattered filling that really floats my boat.


Whether it’s hot where you are, or you’re just trying to bring in the Spring, this is the thing to make this weekend. Have a great one!


xx Sarah.


No Bake Key Lime Pie with Ritz Crust // The Sugar Hit

No Bake Key Lime Pie with Ritz Crust!
The best Key Lime Pie of all time.
Serves: 1 x 9 inch pie
For the crust:
  • 100g (1 sleeve) Ritz crackers - plain
  • ⅓ cup (75g) caster sugar
  • 100g butter, melted
For the filling:
  • 14oz (395g) can condensed milk
  • ½ cup lime juice (that was 3 fat limes for me)
  • zest of 2 limes
  • 1 cup (250ml) double cream, whipped
  1. For the crust, place the ritz crackers into a large bowl, and use your hands to crush them down - you want some pieces about ¼ of a ritz, and lots of rubble.
  2. Add the sugar and the butter to the bowl, and stir to combine, and then pat into a 9 inch (23cm) pie pan.
  3. Bake the crust in a 300F/150C oven for 15-20 minutes or until deep golden brown. Set aside to cool completely.
  4. For the filling, place the condensed milk into a bowl and add the lime juice, and half the zest. Stir until combined, then fold through the whipped cream.
  5. Pour the filling into the crust, scatter over the remaining zest and then refrigerate for at least 2 hours, or until completely chilled and set.
  6. Slice and serve!


No Bake Key Lime Pie with Ritz Crust // The Sugar Hit


  1. Gosh darn, I have the biggest lady crush on Christina Tosi. Her recipes are so fun, and I love the way she uses unpretentious ingredients to make tasty treats. Can’t wait to give this pie a try! (hey that rhymed!)

  2. I love key lime pie and this version looks amazing!!!

    Katie xoxo

  3. Love the crust that you have used larger pieces :) and lime..lime is always great :D

  4. Ritz crust forever!! This pie has amazing flavours that I am sure Christina would be proud to have a slice of this.

  5. Loving that you left so much texture in that crust! And I’m kind of a nut for key lime, like I had a dream about it the other night. Now, I need it.

  6. First off that salty buttery crust is genius. I love the salty sweet combo. And I am all for science experiments in the kitchen, that is why i love making marshmallows!!! Key lime pie is my absolute favorite dessert, i have to try this.

  7. I’ve actually never tried key lime pie before but yours looks pretty damn amazing. condensed milk, cream and a ritz crackers? SOLD.

  8. Beautiful Sarah I’m salivating. Think I might have to ‘healthify’ and recreate! Looks incredible

  9. I have never known love like this. THAT CRUST!

  10. What a terrific idea, using ritz in the crust! Sounds like salty + sweet heaven to me :)

  11. This looks insane :) I never thought to pair a salty sweet crust with key lime pie. I love the idea of using ritz crackers. My husband would die. He’s a key lime pie addict.

  12. I just want to go after this baby with some stretchy pants and a giant spoon. And can I have that hot cowboy, too? ;) Spring here we coooome!

  13. Woah! I’d be interested in trying this fab crust with a chocolate pie. genius idea!!!

  14. That ramshackle cracker crust is like an art installation for pie. It’s so fun, creative and quirky. I also love that it is quick to make. . .I can see this being the perfect pie for a BBQ. . .once summer finally arrives. SigH!

  15. I love the idea of using Ritz crackers to make a salty crust to go wtih the pie. This seems like it has sweet, salty and tart all wrapped into one quick and easy dessert!

  16. I think that you have entered my dreams and made my most craved dessert. Because I think this would be it!

  17. this looks to DIE for! if i wasn’t siting in my office right now, i would for sure be making this… and then devour the entire thing for breakfast.. and lunch if there are leftovers.

    is double cream equivalent to heavy cream in the u.s.?

  18. I’m just totally unable to resist Key lime pie, so baked, no baked, frozen, whatever, i’m in and i love yours !

  19. I tried it and loved it. However, the recipe makes way too much topping so bear that in mind. Also make sure you whip the cream until it’s really thick because when I did it, the juice and condensed milk mix didn’t thicken up.

  20. I tried it and loved it. However, the recipe makes way too much topping so bear that in mind. Also, make sure you whip the cream until it’s really thick because when I mixed the juice and condensed milk it didn’t thicken up.

    • Hey Bonnie – I’m not sure what happened? Did you use the right size pie tin? This makes the exact right amount of filling for a 9-inch pie when i do it!
      But I’m so glad you liked the recipe.

  21. What can be substituted for double cream, if anything?

    • Hey Mary – I haven’t tested this with anything other than dairy cream. You could try using the thick part of a can of coconut cream? But I can’t guarantee results.

      • Do you mean like sour cream?

        • Nope – coconut cream. But you could use sour cream, that would work just fine.

          • Thanks. I’ll give it a try! I make a fantastic traditional key lime pie but this intrigues me!

  22. Looks good, but how does it slice? Does it firm up enough not to be a mess? Can you cut out a nice, neat slice?

    • Hey Sarah – It most certainly does. It just needs a couple hours in the fridge that’s all!

  23. Very yummy! However I might try it next time with less butter. Crust came out a little too hard (sort of cartelized the sugar and crackers). Noticed butter bubbling in the dish as the crust baked. But don’t get me wrong–it’s still as addictive as crack.

    • Thanks Shirley! On the crust; the butter is meant to bind all those guys together. If there was a little too much, it could pay to crush them crackers down further next time – that might help absorb the butter and help things cohere. Or if it works better for you, just go ahead and cut it down! Either way, thanks for trying the recipe out – glad you liked it!

  24. This looks amazing…Can’t wait to try this!! Question, do you need “sweetened” condensed milk?

    • Yes indeed, you do! I actually had no idea there were other kinds? Crazy!

  25. Thanks for sharing this lovely recipe :) i split my batch into three smaller trays and they all look/taste gorgeous, though there was a panicky moment where i also wondered if i had too much filling, but it all fitted!

    p.s. i put my own twist into it by swapping ritz crackers for a roll of big ‘mini cheddars’ that tastes just as glorious in a crust (they were half the price at my local tesco; bargain!)

  26. Hi Sarah,
    I’m showing my ignorence here, but I don’t know what castor sugar is. I also don’t know measurement by brams. How much is 100 grams of butter?
    I appreciate you help. I can’t wait to try this recipe! I looks wonderful!

    • Sorry, I meant “ignorance”.

    • Hi Linda, I’m going to assume you’re in the USA, in which case caster sugar is superfine sugar, and 100 grams is 1 stick minus 1 tablespoon.
      Hope that helps!

  27. Wow, this is just scrumptious! The crust is off the chain. Rave review. We do not have double Cream in the U.S., at least thT I can find. I ground my regular white sugar in my electric spice bringer it make it fine.
    Thank you for sharing this yummy recipe!

    • I’m thinking dbl. cream might be heavy cream here in the states

        • Can I make this with non dairy whipped topping?

          • I haven’t tried it, so I’m not 100% sure, but I can’t see why not? The only thing is that obviously the other main ingredient is condensed milk – which contains dairy. Good luck!

  28. I was really excited to try this recipe, but I found the Filling to be WAY too sweet for my taste. Do you think it will firm up if I sub in more whipping cream and reduce the condensed milk by half ?

    • Hey Kale, I’m sorry you found it so over the top! I always find that the balance of the salty crust, and the sharp lime tempers the sweetness for me, but there’s no denying it is sweet. I haven’t tested the recipe with a reduced amount of condensed milk, so I can’t say for sure, but my instinct is that it would work. And if it doesn’t set, I bet it would freeze beautifully – boom Frozen Key Lime Pie!

  29. Just made this. Thank you. So simple and so tasty.

    Good thing because my husband is now going to ask for it all.the.time.

  30. Hi, sarah! Ic have tried this a couple times and love it, but i was wondering, is this a pie i could make a couple days ahead and just leave it in the fridge or will the crust loose its crisp?

Leave a Comment

Your email address will not be published. Required fields are marked *

Popular Posts!

Chipotle Pulled Pork Tacos

Get the recipe for these spicy, zingy, crunchy, tasty tacos here!

The Sugar Hit BOOK!

The Sugar Hit! by Sarah Coates

Buy The Sugar Hit! book - out now! Full of fun, ridiculous, bonkers treats for everything from breakfast through to midnight snacks!



The Remarkables Group Member Sarah Coates