EASY NO BAKE KEY LIME PIE RECIPES

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OUR EASIEST, NO-BAKE KEY LIME PIE RECIPE | MYRECIPES



Our Easiest, No-Bake Key Lime Pie Recipe | MyRecipes image

Dessert doesn’t get easier, or more delicious, than a no-bake key lime pie. Requiring just a handful of ingredients, this easy pie is a great recipe for less experienced bakers—especially considering what a crowd-pleaser it is. Perfect for the hot summer months when you’d rather reduce your oven use, the luscious key lime filling sets up to creamy perfection with the help of Cool Whip. Though we provide instructions for a homemade graham cracker crust, you can make this key lime pie recipe all the easier (and skip the oven altogether) by opting for a pre-made, store-bought pie crust instead. 

Provided by Sarah Epperson

Total Time 5 hours 0 minutes

Yield Serves 8 (serving size: 1 slice)

Number Of Ingredients 8

2 cups graham cracker crumbs
½ cup granulated sugar
½ cup (4 oz.) salted butter, melted, plus more for greasing dish
1 (14-oz.) can sweetened condensed milk
½ cup key lime juice
1 tablespoon lime zest (from 2 limes)
1 (8-oz.) container frozen whipped topping (such as Cool Whip), divided
1 lime, thinly sliced

Steps:

  • Preheat oven to 325°F. Stir together graham cracker crumbs, sugar, and butter in a medium bowl to combine. Press crumb mixture firmly into a lightly greased 9-inch pie. Bake in preheated oven until crust is golden brown, 18 to 20 minutes. Remove from oven, and let cool completely on a wire rack, about 30 minutes.
  • Stir together milk, lime juice, and lime zest in a large bowl until fully combined. Fold in 2 cups of the whipped topping. Transfer mixture to cooled pie crust, and chill at least 4 hours or overnight.
  • Fill a piping bag with remaining 1 cup whipped cream, and pipe a border along edge of pie. Top with lime slices. 

EASY NO-BAKE KEY LIME PIE RECIPE - HOW TO MAKE KEY LIM…



Easy No-Bake Key Lime Pie Recipe - How to Make Key Lim… image

You don't even need to turn on the oven in this recipe for easy, no-bake key lime pie. It's light, tart, and perfect for all your summer occasions.

Provided by THEPIONEERWOMAN.COM

Categories     dessert

Total Time 12 hours 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 9

12

graham crackers

1/3 c.

brown sugar

6 tbsp.

melted butter

3/4 c.

heavy cream

1

14-oz can sweetened condensed milk

12 oz.

cream cheese

2 tsp.

freshly grated lime zest (from 1 lime)

1/2 c.

key lime juice

Whipped cream and lime zest, for serving 

Steps:

  • For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the crumbs until they are the texture of coarse sand. Transfer to a deep 9-inch pie plate. Using the bottom of a measuring cup, press the crust into the bottom and up the sides of the pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes. For the filling: In the bowl of a stand mixer using a whisk attachment (or using a hand mixer with beater attachments), whisk the heavy cream to stiff peaks. Transfer to another bowl and set aside. In the same stand mixer bowl, place the sweetened condensed milk, cream cheese and lime zest. Using the paddle attachment, beat on medium-high speed until smooth and well mixed, about 2 minutes, scraping down the sides and bottom of the bowl as needed. Turn the mixer to low speed and slowly add the key lime juice. Increase the speed to medium and mix until well combined. Remove from the stand mixer and gently fold in the whipped cream.  Transfer the filling to the pie crust and smooth into an even layer. Refrigerate for 12 hours. Serve topped with additional whipped cream and lime zest. 

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  • For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the crumbs until they are the texture of coarse sand. Transfer to a deep 9-inch pie plate. Using the bottom of a measuring cup, press the crust into the bottom and up the sides of the pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes. For the filling: In the bowl of a stand mixer using a whisk attachment (or using a hand mixer with beater attachments), whisk the heavy cream to stiff peaks. Transfer to another bowl and set aside. In the same stand mixer bowl, place the sweetened condensed milk, cream cheese and lime zest. Using the paddle attachment, beat on medium-high speed until smooth and well mixed, about 2 minutes, scraping down the sides and bottom of the bowl as needed. Turn the mixer to low speed and slowly add the key lime juice. Increase the speed to medium and mix until well combined. Remove from the stand mixer and gently fold in the whipped cream.  Transfer the filling to the pie crust and smooth into an even layer. Refrigerate for 12 hours. Serve topped with additional whipped cream and lime zest. 
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