No-Bake Key Lime Pie
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.
- 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
- 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
- 1 cup heavy or whipping cream
- 3 tablespoons powdered sugar
- 1 lime, sliced and zested, optional
- 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.
- 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.
- 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.