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key lime pie
Kepkescocina

How to Make No-Bake Key Lime Pie

With its bright citrus flavor, silky smooth filling, and buttery graham cracker crust, this classic American dessert has earned a permanent place at family gatherings, summer barbecues, and holiday tables alike. Every bite offers the perfect balance of sweet and tart, making it both refreshing and indulgent.
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Total Time 1 hour 30 minutes
Servings: 10 people
Ingredients Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 2 cups 240 g graham cracker crumbs (18 crackers)
  • 6 tbsp melted butter
  • 2 tbsp sugar
For the Filling
  • 21 oz 600 g cream cheese, softened at room temperature
  • 14 oz 414 ml can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 tbsp key lime zest
  • 1/3 cup 80 ml key lime juice
  • 1 1/4 cups 300 ml heavy cream, very cold
  • 1/2 cup 60 g powdered sugar
For the Lime Whipped Cream
  • 1/2 cup 120 ml heavy cream, very cold
  • 1/4 cup 30 g powdered sugar
  • 2 tsp key lime zest

Method
 

Prepare the Graham Cracker Crust
  1. The crust is the foundation of any great pie. A graham cracker crust complements the tart filling beautifully with its sweet, buttery flavor.
  2. Crush up Graham cracker in a zip lock bag with a rolling pin or use a food processor to make cookie crumbs. Mix the fine crumbs with melted butter and sugar. Press the mixture in a lined and greased spring form pan and freeze it for about 15 to 20 minutes.
Make the Key Lime Filling
  1. To make the cheesecake filling, start off with a large bowl or use a food processor. Add cream cheese and fresh lime zest. Mix it with a hand mixer on a low speed for about 4 minutes. Scrap it down after each mixing to ensure no lumps are left. Add sweetened condensed milk and vanilla and mix it in. Pour in key lime juice and mix until well combined. In a tall mixing bowl whip cold heavy cream with powdered sugar until stiff. Gently fold in whipped cream to the cheesecake batter.
  2. Fill the cheesecake batter on top of the cookie crust and smooth it out. Let it chill over night or for at least 4 hours in the fridge.
Decorate the Cake
  1. To decorate the cake make a lime whipped cream. For that whip heavy cream with powdered sugar and lime zest in a tall mixing bowl until stiff. It is the easiest if you are using a whisk attachment.
  2. Decorate the cake immediately before serving with fresh lime slices and lime whipped cream swirls. Serve cold!

Notes

• Bake the crust for a more stable base at 350 for 10 to 12 minutes. Let cool completely before adding the filling.
• If you want to stabilize the cheesecake, add gelatin in the whipped cream. I would use 1 teaspoon of powdered gelatin. Soak it in 2 tbsp of water and then microwave it for 8 seconds until it is melted. Mix it with 3 tablespoons of semi whipped heavy cream and then add it to the whipped cream mixture. Whip it until stiff. Work quickly because gelatin sets fast when it gets cold.
• No fresh key limes at hand? Use bottled key lime juice. It tastes almost the same!