No-Bake Key Lime Pie
Print RecipeA creamy, tangy no-bake key lime pie with a buttery graham cracker crust and stabilized whipped cream topping. Perfect for summer!
Servings: 8 slices
equipment (affiliate links
Ingredients
For the Crust:
- 1 ¾ c. (150 g) graham cracker crumbs
- ¼ c. (50 g) granulated sugar
- 6 tbsp (85 g) salted butter melted
For the Filling:
- 1¼ c. (284 g) full-fat cream cheese softened
- ¾ c. (90 g) powdered sugar
- 1 ½ tsp vanilla extract
- ¾ c. (180 g) Nellie & Joe’s Key Lime Juice
- 1 tbsp fresh lemon juice
- 1½ tbsp lime zest from 3-4 regular limes9g
- 1 c. (240 g) heavy whipping cream cold
For the Stabilized Whipped Cream Topping:
- 1 c. (240 g) heavy whipping cream cold
- 3 tbsp (24 g) powdered sugar
- 1 tsp vanilla extract
- ⅛ tsp cream of tartar
For Garnish:
- Quarter lime slices
- Lime zest
Instructions
Make the Crust:
- Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl until combined.
- Press into a 9-inch pie pan’s bottom and sides (¼-inch thick). Chill in the fridge.
Prepare the Filling:
- Beat cream cheese, powdered sugar, and vanilla extract until smooth (2 minutes).
- Add Nellie & Joe’s Key Lime Juice and lemon juice and lime zest; mix until creamy.
- Whip cold heavy cream to stiff peaks (3–4 minutes). Fold into the cream cheese mixture.
- Pour into the chilled crust, smooth the top, and refrigerate for at least 4 hours (or freeze for 1–2 hours for a faster set).
Make the Stabilized Whipped Cream Topping:
- In a chilled bowl, whip cold heavy cream, powdered sugar, vanilla extract, and cream of tartar to soft peaks (1–2 minutes).
- Continue whipping to medium-stiff peaks (20–30 seconds). Avoid over-whipping to prevent thickening (see stabilized whipped cream tips).
- Top with whipped cream or pipe on swirls for a pretty finish.
Garnish and Serve:
- Add a quarter lime slice to each piece and sprinkle with lime zest.
- Slice with a sharp knife, wiping it clean between cuts. Serve chilled.
Notes
- Quick Set: Freeze the pie (without topping) for 1–2 hours to speed up setting, then thaw in the fridge for 30 minutes before topping.
- Whipped Cream Tip: Whip to soft peaks before adding stabilizers to avoid a too-thick texture. Check my stabilized whipped cream post for details.
- Storage: Store (without topping) in the fridge for up to 3 days or freeze for 1 month. Add topping before serving.
- Tartness: For extra zing, increase lemon juice to 1.5 tbsp, tasting as you go.
Serving: 1slice | Calories: 671kcal | Carbohydrates: 79g | Protein: 11g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 685mg | Potassium: 292mg | Fiber: 2g | Sugar: 48g | Vitamin A: 1163IU | Vitamin C: 8mg | Calcium: 216mg | Iron: 2mg
