No Bake Key Lime Pie

  

 

 

 

 

 

 

 

 

I never liked Key Lime pie until I made this recipe. I always found it too tangy or too sweet.  But this one is perfect and so easy to make! Throw it all together in the morning and have it for desert after dinner the same day. 

No Bake Key Lime Pie

2 cups honey graham cracker crumbs

6 tablespoons melted butter

Filling

1/2 cup whipping cream (heavy cream)

1–8oz block cream cheese, room temperature

3 tablespoons granulated sugar

1–10oz can sweetened condensed milk 

1/2 cup key lime juice

1 tablespoon lime zest (optional)

Mix together the cracker crumbs and melted butter. Press the mixture firmly into a 9″ pie plate. Chill in the freezer while preparing the filling.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Using an electric mixer, beat the whipping cream until stiff peaks form. Set aside.

Using the same mixer, beat together the cream cheese and sugar. Mix in the condensed milk, key lime juice, and lime zest. Add in the whipped cream and mix again until smooth.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour over prepared crust and smooth the surface. Chill uncovered in the refrigerator for a minimum of 6 hours or best to let it set overnight.

 

 

 

 

 

 

 

 

 

 

Garnish with some more whipped cream and key lime slices if desired.

Notes

Leftovers can be covered up and stored in the fridge for up to 3 days. You can make this recipe from 6 hours to 2 days in advance. You can also freeze this pie.

 

 

 

 

 

 

 

 

 

 

 

 

 

If you want a less tangy pie, leave out the lime zest or use less.

 

 

 

 

 

 

 

 

 

 

 

 

 

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