Description
This Easy Key Lime Pie is a refreshing no-bake dessert featuring a creamy, tangy key lime filling set in a crunchy graham cracker crust. Perfectly balanced with whipped cream and a hint of citrus zest, it’s a quick and delightful treat that requires minimal preparation and no oven time.
Ingredients
Scale
Crust
- 1 (9-inch) graham cracker crust
Filling
- 1 cup heavy whipping cream
- 8 ounces full-fat cream cheese
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup key lime juice
Garnish
- Whipped cream for garnish
- Key lime slices and zest for garnish
Instructions
- Chill the crust: Place the graham cracker crust in the refrigerator to chill while you prepare the filling, ensuring it stays firm and adds a crisp texture to the pie.
- Whip the cream: In a mixing bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form. This whipped cream will lighten the filling and add a fluffy texture. Set it aside.
- Make the filling base: In the same bowl, beat the cream cheese until smooth and creamy. Gradually add the sweetened condensed milk and key lime juice, continuing to beat until the mixture is smooth and well combined, creating a tangy and rich base.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture using a spatula. This should be done carefully to preserve the airiness of the whipped cream, resulting in a light and fluffy filling.
- Assemble and chill: Pour the filling into the chilled graham cracker crust, smoothing the top with a spatula. Cover and refrigerate the pie for at least 6 hours or overnight to allow it to set properly and develop flavors.
- Garnish and serve: Before serving, decorate the pie with additional whipped cream, key lime slices, and lime zest for an appealing presentation and enhanced citrus aroma.
Notes
- For the best flavor, use freshly squeezed key lime juice or high-quality bottled key lime juice.
- Make sure to chill the pie long enough to allow it to set firmly for easy slicing.
- To lighten up the dessert, you can substitute light cream cheese and reduced-fat sweetened condensed milk, though the texture may vary slightly.
- This pie is naturally gluten-free if you use a gluten-free graham cracker crust.
- Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.
