No bake Key Lime Pie Recipe
This No bake Key Lime Pie Recipe is done in less than 25 minutes, and there's no oven involved! It has a delicious homemade graham cracker crust with coconut, a super creamy filling and to top the pie, whipped cream.
Servings: people
Equipment
- 1 Electric mixer
- 1 springform pan
- 1 food processor
Ingredients
Graham Cracker Crust
- 2 sleeves graham crackers 18 graham crackers or 2 Cups crushed graham crackers
- 1/4 Cup shredded coconut unsweetened
- 11 tablespoons unsalted butter melted
Key Lime Pie filling
- 2 Cans sweetened condensed milk
- 3/4 Cup key lime juice freshly squeezed
- 1 tablespoon key lime zest
- 2/3 Cup sour cream
Whipped topping
- 1 Cup heavy whipping cream chilled
- 2 tablespoons granulated sugar
- 1/4 teaspoon pure vanilla extract
Instructions
Graham Cracker Crust
- Using a food processor, mix the graham crackers, shredded coconut and melted butter, until the mixture resembles wet sand.2 sleeves graham crackers, 1/4 Cup (20 g) shredded coconut, 11 tablespoons unsalted butter
- Lightly grease with oil on the sides of an 8-inch spring form pan -with a removable rim. Place a piece of parchment paper in the bottom of the pan and secure the rim, leaving it hanging on the sides. Pour the graham cracker mixture into your prepared pan, and use the bottom of a measuring cup or glass to press it firmly on the bottom and sides of the pan. Use your fingers to pack it tightly if necessary. Place the homemade crust in the freezer while making the filling.
Key Lime Pie filling
- For the filling, mix with the paddle attachment over a large mixing bowl the condensed milk, key lime juice, key lime zest and sour cream, until fully combined. Pour into your prepared crust and refrigerate for at least 4 hours or overnight.2 Cans sweetened condensed milk, 3/4 Cup (177.4 ml) key lime juice, 1 tablespoon key lime zest, 2/3 Cup (153.3 g) sour cream
Whipped topping
- Whip the heavy cream with the whisk attachment, sugar and vanilla extract until stiff peaks form. Fill a piping bag with a 1M tip and set aside.1 Cup (236.6 ml) heavy whipping cream, 2 tablespoons granulated sugar, 1/4 teaspoon (0.3 teaspoon) pure vanilla extract
- Remove the pie from the fridge. Carefully, remove the rim, then place the pie in a serving plate and remove the parchment paper. Cut the pie in half horizontally, then cut again in half vertically. Cut the 4 slices in half so you have 8 equally sized slices of pie.
- Pipe a swirl of whipped cream on the thicker side of each slice, top with more key lime zest or lime slices if desired, and refrigerate until serving.
- *Alternatively, you can pour the filling of your pie into the crust, add the whipped cream on top in an even layer, top with lime zest, and refrigerate for at least 4 hours or overnight.
Notes
- If possible, use fresh key lime juice
- To avoid a crumbly cookie crust when cutting it, press it very tightly into the springform pan
- Refrigerate for at least 4 hours, preferably overnight, so the pie is properly set.
- When the fat in the heavy cream is cold while beating, it helps in making it light and airy, and it holds better its shape. For this reason and to accelerate the process, you can freeze the whisk and metal bowl for 15 minutes before making your whipped topping
