No-Bake Key Lime Pie
Indulge in the vibrant flavors of a No-Bake Key Lime Pie, where refreshing citrus meets creamy smoothness in a dessert that promises to delight your taste buds with every bite.
Ingredients
For the Crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- ⅓ cup ⅓ cup granulated sugar
- ½ cup ½ cup unsalted butter, melted
For the Filling
- 1 cup 1 cup Key lime juice (freshly squeezed preferred)
- 1 can 1 (14-ounce) can sweetened condensed milk
- 1 cup 1 cup heavy whipping cream
- 1 teaspoon 1 teaspoon lime zest
- ½ teaspoon ½ teaspoon vanilla extract
- 1 pinch Pinch of salt
For Topping
- Whipped cream (optional)
- Lime slices or additional lime zest for garnish (optional)
Instructions
Prepare the Crust
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use a glass or measuring cup to ensure it’s compact. Set aside.
Make the Filling
- In a large mixing bowl, combine the sweetened condensed milk, Key lime juice, lime zest, vanilla extract, and a pinch of salt. Whisk until well combined and smooth.
- In another bowl, using a hand mixer or stand mixer, whip the heavy cream until soft peaks form. This should take about 2-3 minutes.
- Gently fold the whipped cream into the lime mixture. Take care not to deflate the whipped cream; you want the filling to remain light and airy.
Assemble the Pie
- Pour the lime filling into the prepared graham cracker crust. Smooth the top with a spatula.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours or until set.
Serve
- Once set, garnish with whipped cream and lime slices or additional lime zest if desired. Slice into wedges and serve chilled.
Notes
Use Fresh Lime Juice for the best flavor; chill your bowl and whisk before whipping cream; fold gently to keep the filling airy.