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No Bake Key Lime Pie - Bright, Creamy, and Effortless

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Graham cracker crumbs: About 1 1/2 cups (from roughly 12 full sheets). Pre-crushed crumbs work too.
  • Unsalted butter: 6 tablespoons, melted, to bind the crust.
  • Granulated sugar: 2 tablespoons for the crust, for a touch of sweetness.
  • Cream cheese: 8 ounces, softened to room temperature, for body and tang. (See Alternatives if you prefer sour cream.)
  • Sweetened condensed milk: One 14-ounce can. This is the backbone of the filling.
  • Key lime juice: 1/2 cup, ideally fresh. Bottled key lime juice works in a pinch.
  • Lime zest: 1–2 teaspoons, finely grated. Adds aroma and extra zing.
  • Heavy whipping cream: 1 cup, whipped to soft peaks, for a lighter, airy finish.
  • Vanilla extract: 1 teaspoon, to round out the flavors.
  • Pinch of salt: Helps balance the sweetness.
  • Optional toppings: Fresh whipped cream, thin lime slices or zest curls, and a few graham crumbs for garnish.

Method
 

  1. Make the crust: In a bowl, combine graham crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand and holds together when pressed.
  2. Press into the pan: Pour the crust mixture into a 9-inch pie dish. Use the bottom of a measuring cup to press it firmly across the base and up the sides. Refrigerate while you prepare the filling.
  3. Whip the cream: In a cold bowl, beat the heavy cream to soft peaks. Set aside. This will lighten the filling’s texture.
  4. Blend the base: In a separate bowl, beat the softened cream cheese until smooth, with no lumps. Add the sweetened condensed milk, vanilla, and salt. Mix until silky.
  5. Add the lime: Gently mix in the key lime juice and zest. The mixture will thicken slightly as the lime reacts with the dairy.
  6. Fold in the whipped cream: Using a spatula, fold the whipped cream into the lime mixture in two or three additions. Keep it gentle so you don’t deflate the air.
  7. Fill the crust: Pour the filling into the chilled crust and smooth the top. A small offset spatula makes this easy.
  8. Chill to set: Cover the pie and refrigerate for at least 4 hours, preferably overnight, until firm and sliceable.
  9. Garnish and serve: Top with swirls of whipped cream, lime zest, or thin slices. Use a warm knife for clean slices.