No-Bake Key Lime Pie – This deliciously creamy NO-BAKE key lime pie is infused with fresh limes, and has a crunchy gingernut biscuit base!
Today’s recipe is about as zesty, and summery as you can get. Oh, and it’s no-bake! 🙂
I bring you my recipe for No-Bake Key Lime Pie. A creamy, delicious lime-infused pie with a crunchy gingernut/gingersnap crust.
No-Bake Key Lime Pie
To make the crust, you’ll need 3 cups (300g) of gingernut/gingersnap crumbs, and 1/2 cup (115g) of melted butter. That’s a lot of crumbs, but I like a nice, thick crust!
To make this quick and simple filling, you only need 3 ingredients – sweetened condensed milk, heavy cream, and 6 large limes. Zest and juice the limes, whip the heavy cream to stiff peaks, and combine everything together. Easy, yet so delicious!
Be sure to check out these no-bake desserts next!
- 3 cups gingernut biscuits/gingersnaps crumbs 300g
- 1/2 cup unsalted butter 115g, melted
- 1 can sweetened condensed milk 14oz/397g
- 1 and 1/4 cups heavy cream 300ml
- Zest and juice of 6 large limes
- 3/4 cup heavy cream 180ml
- 1/3 cup icing/powdered sugar 40g
- 1/2 teaspoon vanilla extract
Stir together the biscuit crumbs and melted butter. Press the mixture into the bottom and up the sides of an ungreased 9-inch pie dish*, and freeze whilst preparing the filling.
Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks.
In a separate bowl, whisk together the condensed milk, lime juice, and zest. Gently fold in the whipped cream.
Pour the filling over the crust, and smooth out the top. Refrigerate until set - at least 3 hours or overnight.
Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla, and whip until stiff peeks form. Transfer the whipped cream to a piping bag and pipe swirls on top of the pie, or simply spoon the cream on top.
Garnish with lime slices and zest!
Leftovers keep fresh refrigerated for up to 2 - 3 days. This pie also freezes well for up to 2 - 3 months. Thaw overnight in the fridge before topping and serving.
*You can use a pie dish as pictured, but if you want super neat slices, I highly recommend using a loose-bottomed pan, such as a springform pan, as the pie is very creamy and delicate.
The calories are an estimate only.