Key Lime Pie Recipe Easy No Bake
Nicole Dubois
A classic key lime pie is one of Ree Drummond's favorite summer desserts, and this no-bake version makes it even easier to enjoy! "I would like to state that I am currently obsessed with refrigerator pies," she says. "These pies often have a graham cracker or other cookie crust, which I think is at the basis of my current obsession." She's right, of course: Our no-bake version has a light, tart filling that's made with the juice of key limes (a small variety of citrus that's known for its zesty flavor), and like Ree said, no key lime pie is complete without a graham cracker crust.
Can I use regular limes in place of key limes?
Key limes are the less common cousin to Persian limes. They're small and tart with a distinct floral flavor, but since key limes can be hard to come by, you can certainly swap in regular limes or bottled lime juice instead.
Can I use bottled lime juice for key lime pie?
While whole key limes can be hard to find, bottled key lime juice is more readily available in grocery stores and online.
Why does key lime pie get runny?
The biggest culprit of a runny key lime pie is not letting it chill for long enough. Since this pie is not baked, chilling the pie helps it set and prevents it from being runny. Be sure to chill it for at least 12 hours!
Yields: 6 - 8 servings
Prep Time: 0 hours 20 mins
Total Time: 12 hours 20 mins
For the Crust:
12 graham crackers
1/3 c. brown sugar
6 tbsp. melted butter
For the Filling:
3/4 c. heavy cream
1 14-oz can sweetened condensed milk
12 oz. cream cheese
2 tsp. freshly grated lime zest (from 1 lime)
1/2 c. key lime juice
Whipped cream and lime zest, for serving
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- For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the crumbs until they are the texture of coarse sand. Transfer to a deep 9-inch pie plate. Using the bottom of a measuring cup, press the crust into the bottom and up the sides of the pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
- For the filling: In the bowl of a stand mixer using a whisk attachment (or using a hand mixer with beater attachments), whisk the heavy cream to stiff peaks. Transfer to another bowl and set aside.
- In the same stand mixer bowl, place the sweetened condensed milk, cream cheese and lime zest. Using the paddle attachment, beat on medium-high speed until smooth and well mixed, about 2 minutes, scraping down the sides and bottom of the bowl as needed. Turn the mixer to low speed and slowly add the key lime juice. Increase the speed to medium and mix until well combined. Remove from the stand mixer and gently fold in the whipped cream.
- Transfer the filling to the pie crust and smooth into an even layer. Refrigerate for 12 hours.
- Serve topped with additional whipped cream and lime zest.
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Source: https://www.thepioneerwoman.com/food-cooking/recipes/a36431426/no-bake-key-lime-pie-recipe/
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