Recipe courtesy of Dan Langan

No-Bake Key Lime Pie

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This silky-smooth custard pie is filled with bright and zesty lime flavor, all cradled in a buttery crumb crust. Barely sweetened honey whipped cream adds a unique flavor to the mix in this no-bake summertime dessert.
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  • Level: Easy
  • Total: 8 hr 25 min (includes chilling time)
  • Active: 25 min
  • Yield: 8 servings
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Ingredients

Crust:

Filling:

Honey Whipped Cream:

Finishing:

Directions

  1. For the crust: Lightly spray a 9-inch deep dish pie pan with nonstick spray.
  2. In a food processor or doubled gallon-sized resealable plastic bags, crush the graham crackers into crumbs. Add the sugar, lime zest and salt and mix to combine. Add the butter and process or toss to evenly coat the crumbs. Transfer to the prepared pan and press into an even layer on the bottom and up to the top edge of the pie pan. Freeze while making the filling. 
  3. For the filling: Add the water to a microwaveable cereal-size bowl. Sprinkle with the gelatin in an even layer and set aside to let it absorb the water. 
  4. In a stand mixer fitted with the paddle attachment, mix the cream cheese and lime zest on medium speed until smooth, 2 to 3 minutes. Stop the mixer and scrape the bowl and paddle and mix on high until completely smooth and free of lumps, about 30 seconds. Add the sweetened condensed milk, vanilla and salt and mix on low speed until combined. Scrape the bowl and paddle and mix on medium speed until completely smooth, at least 1 minute. With the mixer running on low speed, gradually add the lime juice and mix until smooth. Scrape the bowl and mix for another 30 seconds.
  5. Microwave the gelatin in 6-second increments, stirring after each, until clear and fully melted, 18 to 20 seconds. The gelatin will feel warm. Add 2 to 3 tablespoons of the cream cheese mixture and stir into the warm gelatin until smooth.
  6. With the mixer running on medium speed, immediately pour the gelatin into the remaining cream cheese mixture and mix until incorporated, 10 to 20 seconds, stopping to scrape the bowl as needed.
  7. Pour the filling into the chilled crust and smooth the top. Refrigerate uncovered to chill overnight.
  8. For the whipped cream: Combine the honey, salt and a splash of the cream in your stand mixer bowl. Use the whisk attachment to combine the honey and cream by hand, mixing until mostly smooth. Add the remaining cream, attach the whisk attachment to the stand mixer and whip on medium-high speed until medium soft peaks form.
  9. Dollop the whipped cream around the surface of the pie filling. 
  10. For finishing: Zest the lime evenly over the whipped cream. Serve immediately or refrigerate any leftovers for up to 2 days. 

Cook’s Note

To help the pie crust release easily from the pan when serving, fill a rimmed baking sheet or pan with about 1/2 inch of steaming hot water. Carefully place the chilled pie pan into the hot water and let it sit for 20 seconds. Transfer the pie pan to a towel and slice as usual.

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