Is there anything better than a citrusy no-bake creamy dessert to beat the heat of the summer? This no bake quick and easy Key Lime, (or Lemon), Pie has been my hubbies VERY favorite dessert ever since we got married! (I feel like I say that a lot – he does love his desserts.) But this one is so much so his favorite, that he requested it again for Fathers Day today and when I pulled it up out of the deep archives of this blog, well let’s just say I definitely knew it needed and deserved a refresh with some new pictures.
This pie is perfectly cool and creamy with a nice tang from the citrus. It’s fantastic with lime OR lemon. (You can easily replace the lime juice and lime zest with lemon juice and lemon zest for a different flavor!) You can also use graham cracker instead of ginger snaps for the crust. We love the spice of the gingersnaps with the citrusy creamy filling, but again – pick your preference. You really can’t go wrong.
You will notice that I list key lime juice in the recipe- if you can’t find fresh key limes, you can usually get a bottle of key lime juice down the juice aisle right next to the regular lime juice that works perfectly, but if for some reason you can’t find it at all, regular lime juice will work too. For me, the fresh juice is always the yummiest, but fresh or bottled both work in this pie, no problem at all.
I have tried using reduced fat products in this pie and you will not get the same result – it will be much less firm – so just indulge on this one – it will be worth the calories as a treat.
Ingredients:
Crust:
- 1-1/2 cup ginger snap crumbs (can sub graham crackers.)
- 1/2 cup brown sugar
- 4 Tbsp butter, melted
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 (14oz) can condensed milk (NOT evaporated milk)
- 8oz cream cheese
- 1/3 cup key lime juice
- 1 Tbsp lime zest
- 1 tsp vanilla
Instructions:
- For the crust, in a small mixing bowl combine the ginger snap crumbs, brown sugar and melted butter and mix together with a fork until the consistency of wet sand.
- Pour the sandy mixture in to a 9-10 inch pie pan. Use a measuring cup to flatten it out and push the mixture up the sides of the pan. Throw it in the refrigerator to firm up while you make the rest of the pie.
- For the filling, combine the heavy cream with the powdered sugar and whip until peaks form when you pull the whisk out of the cream. Set aside. (You are going to reserve 1/2 to 2/3 cup of the whipped heavy cream to use for the top of the pie- the rest you are going to add to the filling mixture.)
- In your mixer, beat together the condensed milk and the cream cheese until nice and smooth. Add in the key lime juice, zest of the lime and vanilla and whisk together well.
- Spoon in the whipped heavy cream that is for the filling mixture and fold in gently by hand.
- Pour the filling mixture in to the prepared pie crust and smooth with an offset spatula.
- Decorate the top of the pie with the reserved whipped cream. (I put it in a bag with a tip and pipe it in little dots around the edges – but you do you!
- Refrigerate for at least two hours then serve when ready!
Note, I added a light sprinkle of lime zest over the whole thing once I was done for garnish! It gives it another pop of that fresh citrus flavor and makes it so pretty! To make the swirly lime in the middle, just cut a slice of lime, then make a small cut from the center to the outside, (halfway through the slice), twist and place on the pie!
No Bake Quick & Easy Key Lime Pie
EQUIPMENT (Amazon Associate Links)
Ingredients
Crust
- 1-1/2 cup ginger snap crumbs (can sub graham crackers)
- 1/2 cup brown sugar
- 4 Tbsp butter, melted
Filling
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 14oz can condensed milk (NOT evaporated milk)
- 8 oz cream cheese
- 1/3 cup key lime juice (can sub regular lime juice)
- 1 Tbsp lime zest
- 1 tsp vanilla
Instructions
For the crust:
- In a small mixing bowl combine the ginger snap crumbs, brown sugar and melted butter and mix together with a fork until the consistency of wet sand.
- Pour the sandy mixture in to a 9-10 inch pie pan. Use a measuring cup to flatten it out and push the mixture up the sides of the pan. Throw it in the refrigerator to firm up while you make the rest of the pie.
For the filling:
- Combine the heavy cream with the powdered sugar and whip until peaks form when you pull the whisk out of the cream. Set aside. (You are going to reserve 1/2 to 2/3 cup of the whipped heavy cream to use for the top of the pie- the rest you are going to add to the filling mixture.)
- In your mixer, beat together the condensed milk and the cream cheese until nice and smooth. Add in the key lime juice, zest of the lime and vanilla and whisk together well.
- Spoon in the whipped heavy cream that is for the filling mixture and fold in gently by hand.
- Pour the filling mixture in to the prepared pie crust and smooth with an offset spatula.
- Decorate the top of the pie with the reserved whipped cream. (I put it in a bag with a tip and pipe it in little dots around the edges – but you do you!
- Refrigerate for at least two hours then serve when ready!
Notes
- If you can't find key lime juice, you can substitute regular lime juice
- Don't use low fat or fat free ingredients for this recipe - it will not product the same result
- Note, I added a light sprinkle of lime zest over the whole thing once I was done for garnish! It gives it another pop of that fresh citrus flavor and makes it so pretty!
- To make the swirly lime in the middle, just cut a slice of lime, then make a small cut from the center to the outside, (halfway through the slice), twist and place on the pie!
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