More Great Recipes: Pie

No-Bake Key Lime Pie


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

Lime Filling:
1 prepared graham cracker crust or make your own
2 pkg. cream cheese, softened to room temperature
2 14 oz. cans sweetened condensed milk
3/4 Cup fresh or bottled Key Lime juice
1 teaspoon grated lime rind
Topping:
1 Cup whipping cream, chilled
1 teaspoon vanilla extract or lemon extract
3 Tablespoons confectioners' sugar
1 Key Lime sliced, for topping


To make Lime Filling, in a large mixing bowl, whip cream cheese until fluffy. Add condensed milk, lime juice, and lime rind. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap (use the plastic from the crust) and chill thoroughly.


To make topping, in a medium bowl, whip cream until soft peaks form. Add vanilla or lemon extract and confectioners' sugar. Continue to whip until cream forms stiff peaks. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours. Before serving, discard liquid that has drained from topping. Spread topping over pie, top with Key Lime slices.



Note: Do not throw away the plastic from the crust. This can be inverted after the crust is filled and used as a cover. Much easier and neater than plastic wrap.


Pairs Well With


Notes

This is a fun pie that everyone always loves. Using a store-bought crust saves valuable time and the filling is sweet and creamy.

I make a pie just like this, but I use whipped topping instead of cream cheese, I am looking forward to trying it this way. It seems as though it would be alot richer than what I make.

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