thepioneerwoman5.0
No-Bake Key Lime Pie
You don't even need to turn on the oven in this recipe for easy, no-bake key lime pie. It's light, tart, and perfect for all your summer occasions.
👥 6 Servings⏱️ Prep & Cook: 12h 20m⏳ Prep: 20 min👤 Kara Zauberman📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●food processor
- ●measuring cup
- ●whisk
📝 Preparation Steps
1
For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about ⏱️ 1 minute. Slowly pour in the melted butter with the processor running. 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.
2
For the filling: Whisk the heavy cream to stiff peaks in the bowl of a stand mixer using a whisk attachment (or using a hand mixer with beater attachments). Transfer to another bowl and set aside.
3
Place the sweetened condensed milk, cream cheese, and lime zest in the same stand mixer bowl. 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.
4
Transfer the filling to the pie crust and smooth into an even layer. Refrigerate for ⏱️ 12 hours.
5
Serve topped with additional whipped cream and lime zest.
Whipped cream and lime zest, for serving
Nutrition Facts
calories
780 Calories
fat Content
51 g
fiber Content
1 g
sugar Content
54 g
sodium Content
419 mg
protein Content
12 g
trans Fat Content
1 g
cholesterol Content
147 mg
carbohydrate Content
71 g
saturated Fat Content
30 g
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