No-Bake Key Lime Pie
Searching for a dessert that’s perfect, right? With a creamy lime cheesecake filling made with cream cheese, condensed milk, fresh lime, and whipped cream try this adorable no-bake Key Lime Pie.
INGREDIENTS
Crust
250 grams (2 and 1/2 cups) of store-bought cookies*, broken into pieces
115 grams (1/2 cup / 1 stick) of unsalted butter, melted
Pie filling
250 grams (1 and 1/4 cup) of full-fat cream cheese, room temperature
240 ml (1 cup) of sweetened condensed milk
120 ml (1/2 cup) of lime juice, freshly squeezed
240 ml (1 cup) of thickened or heavy cream
Topping
240 ml (1 cup) of thickened or heavy cream
Lime zest, to decorate
INSTRUCTIONS
1. Till finely crushed, add cookies to a food processor or blender and whiz. Add melted butter and mix thoroughly. Into a 9-inch pie plate, pour the crumbs. To form a crust, press down firmly and put it in the fridge.
2. To a big, mixing bowl add the cream cheese. To beat till smooth, use an electric mixer. Add condensed milk and lime juice, then beat until mixed briefly. Eventually, add cream and beat till the mixture is thick and creamy, for 2 min
3. Pour the mixture of lime over the crust and top smoothly. Put in the fridge for a minimum of 6 hours, or better yet, overnight.
4. Put the cream in a big mixing bowl and stir until the cream is whipped with an electric mixer. Use cream to cover the key lime pie.
5. Scatter over the lime zest. Sliced and start serving.
NOTES
*I’m using Digestive Cookies, and yet you might as well use graham crackers or Arnott’s Granitas.
Diana
it’s amazing! 😍❤️
Holly Henry
THANK YOU ♥