Name: No-Bake Key Lime Pie
Ingredients: 1 ½ cups graham cracker crumbs; 3 tablespoons sugar; 6 tablespoons unsalted butter, melted; 8 ounces cream cheese, softened; 1 cup heavy whipping cream; 1 (14-ounce) can sweetened condensed milk; ½ cup key lime juice; Zest from 2 limes; 1 cup heavy whipping cream; 3 tablespoons powdered sugar; Lime zest (optional, for garnish)

Description

No Bake Key Lime Pie is the ultimate warm-weather treat—light, creamy, tangy, and incredibly easy to make without turning on the oven. This chilled dessert features a crunchy graham cracker crust and a zesty lime filling that’s as refreshing as it is satisfying.

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons unsalted butter, melted

For the Filling:

8 ounces cream cheese, softened
1 cup heavy whipping cream
1 (14-ounce) can sweetened condensed milk
½ cup key lime juice
Zest from 2 limes

For the Topping:

1 cup heavy whipping cream
3 tablespoons powdered sugar
Lime zest (optional, for garnish)

Instructions

Prepare the Crust:

In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan.
Use the bottom of a flat glass or measuring cup for an even press.
Place in the fridge while preparing the filling.

Make the Filling:

Whip the heavy cream to stiff peaks and set aside.
In a separate bowl, beat the cream cheese until smooth.
Add the sweetened condensed milk, key lime juice, and lime zest. Mix until well combined.
Gently fold in the whipped cream.
Pour the filling into the chilled crust.
Refrigerate for at least 3 hours or overnight to set.

Prepare the Topping:

Whip the heavy cream and powdered sugar together until medium stiff peaks form.
Spread or pipe the whipped cream over the set pie.
Garnish with lime zest if desired.

Notes

Chill Before Serving: Make sure the pie has been refrigerated for at least 3 hours (or overnight) so it sets properly and slices cleanly.
Serve Cold: This pie is best served cold, straight from the fridge. Its creamy, tangy texture is most refreshing when chilled.
Garnish Just Before Serving: For the freshest look, add whipped cream and lime zest garnish right before serving.
Use a Hot Knife for Clean Slices: Run a knife under hot water and wipe it clean between each slice for neat presentation.
Refrigeration: Store the pie covered in the refrigerator for up to 3 days. Use plastic wrap or an airtight container to keep it fresh.
Freezing Option: You can freeze the pie for longer storage. Wrap it tightly with plastic wrap and foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
Avoid Leaving Out: Don’t leave the pie at room temperature for more than 1 hour, especially in warm weather, to maintain its structure and prevent spoilage.
Transporting Tip: If bringing to a picnic or party, use a cooler or insulated bag with ice packs to keep it cold and stable.
No Need to Reheat: Since this is a no-bake dessert, there’s no need to warm it up. It’s meant to be enjoyed chilled.

Portion and Store: If you have leftovers, portion them into individual slices before storing. This makes serving easier later on.