No Bake Key Lime Pie
Sweet and salty just got even better with this No Bake Key Lime Pie. A tart no bake lime filling is nestled inside a sweetened pretzel crust. The best of both worlds and your world needs it!
The smell of lime just might be my favorite smell in the entire world. Of course, the taste isn’t bad either. Today’s recipe for No Bake Key Lime Pie is totally awesome. I love a good no bake dessert!
The pretzel crust takes it over the top. You know that my love of sweet and salty is huge and so this crust is a dream come true. But, if you prefer something sweeter than I highly suggest this Nilla Wafer crust. Either way this pie is refreshing and super easy to make.
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Why is using jarred key lime juice is a great option?
I am going to admit right now that I used lime juice from a jar. First of all, have you ever tried juicing key limes? To get a 1/2 cup you would literally need about 50 of those babies. You know I am all about keeping things simple and thankfully you can buy Key Lime Juice at the grocery store in the juice aisle.
Secondly, I live in a town where you have to…go with what you have got. There was not even a key lime in Safeway, so I used a regular lime for the zest and garnish.
Pretzel Pie Crust
Begin by making the crust. Measure 4 cups of small pretzels into a food processor {or Ziploc bag} and pulse until you have crumbs. If you use a bag, roll with a rolling pin until you get the texture you desire.
This is how far I went with it but you could pulse them down even more. Add the sugar and butter, pulse until combined.
Pour the mixture into a greased 9″ pie plate and press down using your finger tips or the bottom of a measuring cup. Bake for 7-8 minutes at 350 degrees.
Here is the lime juice, measured and ready to go.
No Bake Key Lime Filling
Begin by whipping the heavy cream until stiff peaks form. I have tried using Cool Whip for this part and skip this step but it just doesn’t work as well.
The next step is to mix the softened cream cheese until smooth and then add the sweetened condensed milk, lime juice and lime zest. Mix until completely incorporated.
Now, take the whipped cream and fold it into the lime mixture. Be careful to not deflate the cream, as you mix it in.
Pour the mixture into the baked and cooled shell and spread into an even layer. Refrigerate for at least an hour.
Once refrigerated, add some sweetened whipped cream {see recipe} and sliced of lime to finish the pie.
Then cut a slice and enjoy. It is salty, sweet, tangy and now my favorite pie EVER! Now I just need to figure out how to add some tequila. A margarita in a pie sounds like a fabulous idea to me! Until then I will settle for a piece of this pie with a Perfect Margarita.
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No Bake Key Lime Pie
Ingredients
Graham Cracker Crust
- 2 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ cup butter {melted}
Homemade Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla bean paste {or vanilla extract}
No Bake Key Lime Pie Filling
- ⅔ cup key lime juice
- zest one lime
- 28 ounces sweetened condensed milk
- 1 cup whipped cream {or whipped topping}
Instructions
Graham Cracker Crust
- Add graham crackers crumbs and brown sugar to a large bowl and mix together. Pour the melted butter into the graham cracker and sugar mixture. Stir until all of the crumbs are damp from the butter and hold together when pressed between your fingers. Transfer the graham cracker mixture to a 9-inch pie dish or a springform pan. Using your fingers or the bottom of a glass or measuring cup, press the mixture firmly and evenly onto the bottom and up the sides of the pan.Transfer the pie pan to the fridge and chill for 30 minutes. Put the pie in the freezer for 15 minutes to shorten the chill time. This will help the crust set.
Homemade Whipped Cream
- Add whipped cream to a mixing bowl with powdered sugar and vanilla, beat with an electric mixer until stiff peaks form. Note: If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.
Key Lime Pie Filling
- Combine the key lime juice, lime zest and sweetened condensed milk in a large bowl and mix until combined. Add 1 cup of the homemade whipped cream to the filling mixture and gently fold into the filling. Pour into your prepared pie shell. Refrigerate for 2-4 hours or until set up. Top with remaining whipped cream and serve. Store leftovers in the refrigerator for up to 3 days.
Nutrition
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