This no-bake favorite starts with a crisp, golden graham cracker base, pressed firm and baked just until set. The filling comes together into a luscious, tangy-sweet layer, brightened with fresh key lime juice and a generous hit of zest that gives every bite that signature pucker. Folding technique does the heavy lifting here — building a filling that's silky, airy, and holds a clean slice once fully chilled. A few hours in the fridge is all it takes for the whole pie to set into that perfect balance of tart and creamy. Finish with a few thin key lime slices on top for a bright, sunny presentation. It's a dessert that fits neatly into a lactose free spread without sacrificing that classic, tangy pie experience everyone's after.
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Preheat the oven to 350°F (175°C). In a food processor, pulse the graham crackers until they form fine, even crumbs — or seal them in a zip-top bag and crush with a rolling pin. Transfer to a bowl, add the sugar and melted butter, and stir until the crumbs are evenly moistened and hold together when pressed.
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using the flat bottom of a measuring cup to compact it. Bake for 8–10 minutes, until the crust is set and lightly golden at the edges. Transfer to a wire rack and cool completely before filling.
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