Best 3 No Bake Key Lime Pie Recipes

Indulge in a symphony of tropical flavors with our delightful No-Bake Key Lime Pie! This luscious dessert is a harmonious blend of tangy key lime, creamy filling, and a crisp graham cracker crust. The pie is a true testament to the culinary artistry of key lime desserts, offering a vibrant balance of sweet and sour notes. With its effortless preparation and stunning presentation, this no-bake pie is perfect for any occasion, whether it's a casual gathering or a special celebration.

Discover a trove of delectable variations within this article, each offering a unique twist on the classic key lime pie. From the traditional version, featuring a smooth and zesty filling, to creative renditions like the No-Bake Key Lime Pie with Coconut Crust, the No-Bake Key Lime Pie with Avocado, and the No-Bake Key Lime Pie with Oreo Crust, there's a recipe to suit every palate. Dive into the world of key lime pies and embark on a culinary adventure that will leave your taste buds tantalized.

Let's cook with our recipes!

NO BAKE KEY LIME PIE

No Bake Key Lime Pie image

This is a quick and easy refreshing pie. It may be served either chilled or frozen! Graham cracker pie crust can be used instead of a baked pie crust.

Provided by Shirley

Categories Desserts Pies No-Bake Pie Recipes

Yield 8

Number Of Ingredients 6

Ingredients

1 (12 fluid ounce) can frozen lemonade concentrate
½ cup water
1 (3 ounce) package lime flavored Jell-O® mix
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) pie crust, baked

Steps:

Heat the lemonade and the water to boiling. Add the gelatin and the cream cheese and blend well.
Fold in the non-dairy whipped topping.
Pour mixture into the pie shell and chill or freeze. It's a breeze!

Nutrition Facts : Calories 405 calories, Carbohydrate 49.8 g, Cholesterol 30.8 mg, Fat 22.1 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 13.9 g, Sodium 241.7 mg, Sugar 40.9 g

NO-BAKE KEY LIME PIE

No-Bake Key Lime Pie 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.

Categories dessert

Time 12h20m

Yield 6-8 servings

Number Of Ingredients 9

Ingredients

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.

NO-BAKE KEY LIME PIE

No-Bake Key Lime Pie image

This silky-smooth custard pie is filled with bright and zesty lime flavor, all cradled in a buttery crumb crust. Barely sweetened honey whipped cream adds a unique flavor to the mix in this no-bake summertime dessert.

Provided by Dan Langan

Categories dessert

Time 8h25m

Yield 8 servings

Number Of Ingredients 18

Ingredients

Nonstick cooking spray
10 graham crackers
1 tablespoon sugar
Zest of 1 lime
Generous pinch fine salt
8 tablespoons unsalted butter, melted
2 tablespoons cold water
1 3/4 teaspoons unflavored gelatin powder
16 ounces full-fat cream cheese, at room temperature
Zest of 2 limes
One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
1/2 cup fresh lime juice (from the 3 limes that were zested)
1 tablespoon honey (or 1 tablespoon sugar)
Pinch fine salt
1 cup cold heavy cream
1 lime, for zesting right before serving

Steps:

For the crust: Lightly spray a 9-inch deep dish pie pan with nonstick spray.
In a food processor or doubled gallon-sized resealable plastic bags, crush the graham crackers into crumbs. Add the sugar, lime zest and salt and mix to combine. Add the butter and process or toss to evenly coat the crumbs. Transfer to the prepared pan and press into an even layer on the bottom and up to the top edge of the pie pan. Freeze while making the filling.
For the filling: Add the water to a microwaveable cereal-size bowl. Sprinkle with the gelatin in an even layer and set aside to let it absorb the water.
In a stand mixer fitted with the paddle attachment, mix the cream cheese and lime zest on medium speed until smooth, 2 to 3 minutes. Stop the mixer and scrape the bowl and paddle and mix on high until completely smooth and free of lumps, about 30 seconds. Add the sweetened condensed milk, vanilla and salt and mix on low speed until combined. Scrape the bowl and paddle and mix on medium speed until completely smooth, at least 1 minute. With the mixer running on low speed, gradually add the lime juice and mix until smooth. Scrape the bowl and mix for another 30 seconds.
Microwave the gelatin in 6-second increments, stirring after each, until clear and fully melted, 18 to 20 seconds. The gelatin will feel warm. Add 2 to 3 tablespoons of the cream cheese mixture and stir into the warm gelatin until smooth.
With the mixer running on medium speed, immediately pour the gelatin into the remaining cream cheese mixture and mix until incorporated, 10 to 20 seconds, stopping to scrape the bowl as needed.
Pour the filling into the chilled crust and smooth the top. Refrigerate uncovered to chill overnight.
For the whipped cream: Combine the honey, salt and a splash of the cream in your stand mixer bowl. Use the whisk attachment to combine the honey and cream by hand, mixing until mostly smooth. Add the remaining cream, attach the whisk attachment to the stand mixer and whip on medium-high speed until medium soft peaks form.
Dollop the whipped cream around the surface of the pie filling.
For finishing: Zest the lime evenly over the whipped cream. Serve immediately or refrigerate any leftovers for up to 2 days.

Tips:

For a smoother pie filling, use a high-powered blender or food processor.
If you don't have a springform pan, you can use a 9-inch pie plate. Just be sure to trim the excess graham cracker crust around the edges.
To make the whipped cream topping, be sure to use heavy cream that is at least 36% fat. This will help the whipped cream hold its shape.
If you don't have time to make the whipped cream topping, you can use store-bought whipped cream instead.
Garnish the pie with lime zest or lime slices before serving for a pop of color and flavor.

Conclusion:

This no-bake key lime pie is a delicious and refreshing dessert that is perfect for any occasion. It's easy to make and can be customized to your liking. Whether you like it tart or sweet, this pie is sure to please everyone. So next time you're looking for a no-bake dessert, give this key lime pie a try!