No-Bake Key Lime Pie

No-Bake Key Lime Pie | Big Girls Small Kitchen

Key lime pie is perfect for this in-between time of year. (Especially today–Pi Day 3.1415!) It’s green (extra points for St. Patrick’s Day), citrus is in season, and it tastes like summer when there is still snow on the ground. Depending on whom you ask, authentic key lime pie is either decidedly baked or not baked. This is a no-bake recipe. The pie comes together in a snap, and will transport you straight to the Florida Keys. In fact, it comes to you from Florida, and is a recipe my boyfriend has made since he was a little boy. He was born and raised in Florida.

Of course, fresh key lime juice will taste the best, but Nellie & Joe’s bottled key lime juice is the second best. You can find it in the juice aisle or perhaps by the cocktail mixers. The almond crust is a nice change of pace from graham crackers, and keeps the pie gluten-free. Feel free to use the filling in a standard graham-cracker crust if you don’t need to be gluten-free. I’ve also made this with a gluten-free gingersnap crust or chocolate crust. All delicious!

Natalie of Good Girl Style joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just lemons, lemons, and more lemons.  Want even more GF desserts? Check out Natalie’s Chocolate Cookies.

**Recipe**

No-Bake Key Lime Pie
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
 
Ingredients
For the almond crust:
  • 1⅔ cup almonds (blanched or un-blanched), ground to a fine powder in a blender or food processor (be careful not to over-process or you’ll end up with almond butter!)
  • 3 tablespoons butter, melted
  • 3 tablespoons sugar
For the filling:
  • One 14-ounce can sweetened condensed milk
  • One 8-ounce block cream cheese, room temperature (room temp is important so the filling isn’t lumpy)
  • ½ cup key lime juice, fresh or bottled
  • 2 teaspoons fresh lime zest
For the topping:
  • 1 cup heavy or whipping cream
  • 3 tablespoons powdered sugar
  • 1 lime, sliced and zested, optional
Instructions
Make the crust:
  1. Preheat oven to 350°F. Mix the ground almonds, melted butter, and sugar together in a small bowl until well mixed. Pour into an 8 or 9-inch round pie pan. Use the back of the spoon to spread and press the mixture together to cover the bottom and sides of the pan. Bake for 8 to 10 minutes, until just beginning to look golden and dry. Let cool.
Make the filling:
  1. In the bowl of an electric mixer fitted with the whisk attachment, blend the cream cheese, sweetened condensed milk, and lime juice until smooth. Mix in the lime zest. Pour into the cooled pie crust. Refrigerate at least 2 hours, preferably overnight.
To top:
  1. Pour the heavy cream into the bowl of an electric mixer fitted with the whisk attachment. Add the powdered sugar and mix on high speed until holds stiff peaks. Smooth over the pie, or use a piping bag to pipe designs if you wish. Top with lime slices and zest. Serve ice cold.

 

  • http://addalittlefood.com/ Millie l Add A Little

    I love the bright spring colour of this Cara – delish!

  • Serenity

    I can’t wait to try this version of key lime pie! You’re absolutely right, Nellie & Joe’s key lime juice is the only way to go. My grandma would refuse to make key lime pie when she couldn’t find it in the grocery store!

  • jalli bali

    It says no bake but then … “turn oven on at 350 …..” Love this but for the crust right now I don’t have an oven for that! I am craving a big key lime pie like yours

    • PretenderNx01

      Substitute a ready made graham cracker crust, that’s what I do. You can find them in the baking aisle at larger grocery stores. Then all you need to do is pour the filling in the crust and stick in fridge for a while.

  • littlesabine

    I just made this pie and it’s wonderful! I’ve had every kind of key lime everything, but this is my new favorite. It sets up perfectly and has just the right amount of tartness. Thank you for this recipe.

  • http://rahulyadavhacks.blogspot.com Rahul Yadav Hacks

    I made the pie last night & it tastes great.

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