This is one of my most favorite desserts for spring and summer, key lime pie! The rich flavor and the tangy taste really go great together. There’s a reason why this is a beloved classic. Today, I’m going to share with you an amazing no-bake key lime recipe that will take you about 10 minutes to make and will satisfy your whole family with 4-6 generous slices.
Traditionally, it will take about over an hour to make a key lime pie. I want to share with you this no-fuss recipe that’ll cut down the cooking process while still holding on to all that punchy and sweet flavor.
I like to add some slices of fresh lime on top and grate over some lime zest just to give it that nice little touch and color. You can add your own twist to it too, maybe pour a little bit of honey on top, it will go great with the citrus flavor of the lime. Don’t be afraid to experiment, who knows, you’ll probably come across a unique blend of your own.
Ingredients for Key Lime Pie
FOR THE GRAHAM CRACKER CRUST:
2 cups (6oz) graham cracker crumbs or any plain biscuit that you have
3/4 cup (6oz) butter, melted
FOR THE FILLING:
1 can (14oz) sweetened condensed milk
1/3 cup (2 1/2floz) whipping cream
1 cup (8oz) cream cheese
1/2 cup (4floz) lime juice (freshly squeezed)
zest of 3 limes
1 1/2 teaspoons vanilla extract
whipped cream for decorating
How to Make Key Lime Pie
To prepare the graham cracker crust, mix the butter with the graham crumbs until you’ve reached the texture of wet sand. Transfer the crust mixture into your non-stick 9-inch pie pan and press using your fingertips. Press crumbs up the side of the tin, use a small bowl or cup, this will form an even crust. Put in the fridge to set for 30 minutes.
The key lime filling; juice 1/2 cup of fresh limes using a juicer. Beat the cream cheese, condensed milk, whipping cream, lime juice, lime zest, and vanilla in a large bowl for about 4-5 minutes until it firms up. Remove the crust from the fridge and fill it with the filling mixture. Put back to the fridge and allow to set for overnight or minimum for 5 hours.
Once set, fill the whipped cream into a piping bag. Put cover and store in the fridge for up to 4 days.
To see the original recipe that inspired this one, check out the recipe for Key Lime Pie found at Bigger Bolder Baking.
