No Bake Key Lime Pie
This no bake key lime pie is the perfect easy pie recipe for summer. It has a crunchy graham cracker crust, and a creamy filling with a delicious tanginess thanks to fresh lime juice and zest.
Servings: 8 slices
Ingredients
Graham Cracker Crust
- 2 1/4 cups graham crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter , melted
Key Lime Pie Filling
- 2/3 cup heavy whipping cream
- 1/2 cup key lime juice
- one envelope gelatin powder*
- 8 oz cream cheese , room temperature
- one 14 oz can sweetened condensed milk
Instructions
Graham Cracker Crust
- In a medium bowl stir together the graham crumbs and sugar. Stir in the melted butter.
- Press the mixture into the bottom and up the sides of a 9 inch pie pan.
- Place in the fridge as you make the filling.
Key Lime Pie Filling
- In a large bowl using an electric mixer, beat the heavy cream until stiff peaks form. Set aside.
- Add the lime juice and gelatin to a small bowl. Microwave for 1 minute, or until almost boiling. Stir to dissolve the gelatin.
- In a large bowl beat the cream cheese until soft.
- Beat in sweetened condensed milk and lime juice mixture.
- Then fold in the whipped cream until even.
- Pour the mixture over the prepared crust, spread the top smooth and place in the fridge to set for at least 6 hours.
- Decorate with whipped cream and lime slices.
Notes
*One envelope of powdered gelatin is equivalent to about 2 1/2 teaspoons. If using sheet gelatin, you’ll need 1 sheet. Soak the sheet in cold water for 5-10 minutes. Then add the sheet to the bowl of lime juice and heat the mixture to dissolve the sheet.
Store the pie in the fridge covered for up to 4 days.