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.
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!
Enjoy! 🙂
No-Bake Key Lime Pie
Ingredients
For the Crust
- 3 cups gingernut biscuits/gingersnaps crumbs 300g
- 1/2 cup unsalted butter 115g, melted
For the Filling
- 1 can sweetened condensed milk 14oz/397g
- 1 and 1/4 cups heavy cream 300ml
- Zest and juice of 6 large limes
For the Topping
- 3/4 cup heavy cream 180ml
- 1/3 cup icing/powdered sugar 40g
- 1/2 teaspoon vanilla extract
Instructions
For the Crust
-
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.
For the Filling
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Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks.
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In a separate bowl, whisk together the condensed milk, lime juice, and zest. Gently fold in the whipped cream.
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Pour the filling over the crust, and smooth out the top. Refrigerate until set - at least 3 hours or overnight.
For the Topping
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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.
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Garnish with lime slices and zest!
Notes
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.
Did you make this recipe? Take a photo and share it on Instagram with the hashtag #marshasbakingaddiction, and tag me at @marshasbakeblog. I would love to see!
NEVER MISS A RECIPE!
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10 Comments
Mick Morris
August 7, 2017 at 8:52 pmHi Marsha, not to be negative – you really should have considered calling your pie either a “No-Bake Persian or Tahitian Lime Pie” based on the recipe calling for LARGE limes. I may have misunderstood – did you mean 6 large KEY LIMES?
Marsha
August 7, 2017 at 11:48 pmThanks for stating about the limes. I only know that Key Limes are more tart than your more common limes, but you should use what you can get. Either way, you’re gonna get a delicious, refreshing dessert 🙂
ray
August 9, 2017 at 3:37 pmWhat is ‘heavy cream’ ?
Marsha
August 9, 2017 at 7:19 pmHeavy cream is double cream, or whipping cream.
Demeter | Beaming Baker
August 9, 2017 at 5:10 pmLove that this summer-perfection dessert is no bake! Key lime is one of my sister’s absolute favorites, so I’ve got to pass this recipe along to her! Your photography has me stunned as always. Pinned! Wishing you a great rest of the week, Marsha! xoxo
Marsha
August 9, 2017 at 7:20 pmThanks, Demeter! xoxo
Kathy Kahlstorf
August 9, 2017 at 9:32 pmLoved this! I used a coconut flour pie crust though in a square dish. My family loved it and the pieces came out beautifully!
Marsha
August 9, 2017 at 10:11 pmI’m so glad everyone enjoyed it! 🙂
Regina Gould
August 10, 2017 at 1:55 pmCan I use lemons instead of limes??
Marsha
August 10, 2017 at 2:14 pmSure!