No Bake Key Lime Pie Recipe
With a homemade crust, tart filling, and fresh whipped cream, this no-bake key lime pie is the perfect dessert any time of year!
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs about 10 crackers
- 6 Tbsp salted butter melted
Filling:
- 1 cup heavy cream whipped
- 1 14 oz can sweetened condensed milk
- ½ cup fresh lime juice I use Persian limes, but you can use key limes.
- 1 tsp fresh lime zest
Topping:
- ½ cup heavy cream
- 3 Tbsp powdered sugar
- ¼ tsp vanilla extract
Instructions
- For the crust, pulverize the graham crackers in a food processor until they are finely ground. Stir in the melted butter.
- Press the crumbs up the sides and on the bottom of a 9-inch pie plate. Chill while you prepare the filling.
- For the filling, beat the cream in a large bowl until stiff peaks form. Set aside. Whisk together the sweetened condensed milk and lime juice. Fold in the whipped cream and lime zest.
- Spread the filling into the crust. Chill for 3-4 hours, or until set. It can also be made a day or two ahead.
- For the topping, beat the cream until soft peaks form. Add the powdered sugar and vanilla and beat again until stiff peaks form.
- To serve, cut the pie into slices and top each slice with whipped cream. I like to garnish with a tiny slice of fresh lime.
Notes
- The cream will whip up faster if you first chill the bowl and beaters in the freezer for about 10 minutes.
- Store any leftover pie in the refrigerator for up to 5 days. You can also freeze the pie and serve it frozen.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 47gProtein: 7gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 91mgSodium: 251mgPotassium: 288mgFiber: 1gSugar: 37gVitamin A: 1068IUVitamin C: 6mgCalcium: 198mgIron: 1mg
Tried this recipe?Let us know how it was!