No-Bake Key Lime Pie

5 from 1 vote

A deliciously creamy key lime pie with a crunchy ginger crust is a match made in heaven. Top with fresh whipped cream and lime slices for the ultimate refreshing Summer dessert!

Prep Time25

Total Time25

Course: Pies, Tarts & Crumbles

Keyword: lime, no-bake, pie

Servings: - 10 servings

Calories: 226kcal

Author: Marsha

Ingredients

For the Crust

3 cups (300g) gingernut biscuits/gingersnaps crumbs
½ cup (115g) unsalted butter melted

For the Filling

1 can (14oz/397g) sweetened condensed milk
1 ¼ cups (300ml) double/heavy cream
Zest and juice of 6 large limes

For the Topping

¾ cup (180ml) double/heavy cream
⅓ cup (40g) icing/powdered sugar
½ teaspoon vanilla extract

Instructions

For the Crust

Stir together the biscuit crumbs and melted butter. Press the mixture into the bottom and up the sides of an ungreased 9-inch pie dish*, and freeze whilst preparing the filling.

For the Filling

Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks.
In a separate bowl, whisk together the condensed milk, lime juice, and zest. Gently fold in the whipped cream.
Pour the filling over the crust, and smooth out the top. Refrigerate until set - at least 3 hours or overnight.

For the Topping

Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla, and whip until stiff peeks form.
Transfer the whipped cream to a piping bag and pipe swirls on top of the pie, or simply spoon the cream on top.
Garnish with lime slices and zest!

Notes

Leftovers keep fresh refrigerated for up to 2 - 3 days. This pie also freezes well for up to 2 - 3 months. Thaw overnight in the fridge before topping and serving.

*You can use a pie dish as pictured, but if you want super neat slices, I highly recommend using a loose-bottomed pan, such as a springform pan, as the pie is very creamy and delicate.

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