Cooking and Serving: 8 slices
Ingredients
Tips for making no bake key lime pie | How to store your no bake key lime pie | No bake key lime pie: substitutions and variations
Description
Prep Time: 15 minutes | Cook Time: 0 minutes | Servings: 8 slices
Ingredients
Tips for making no bake key lime pie
How to store your no bake key lime pie
No bake key lime pie: substitutions and variations
Powdered gelatin – I buy unflavored powdered gelatin measure it exclusively the contents of 1 packet weigh 8 grams, which is the amount you need for this
Sweetened condensed milk – Sweetened condensed milk has a beautiful, rich
Freshly squeezed lemon-lime juice OR key lime juice – This recipe uses less
Freshly grated lime zest – Be sure to remove only the part of the citrus that
Salt – To balance the sweetness of the sweetened condensed milk and brighten
Heavy whipping cream – Be sure your whipping cream is very cold before you
Gluten free crunchy cookie crumbs – I like to use our crispy gluten free
Unsalted butter – Melted butter mixed with the cookie crumbs moistens the
The no bake gf graham cracker crust recipe below;
Our baked gf graham cracker crust
A blind-baked extra flaky gluten free pie crust
A store-bought gluten free pie crust (Mi-Del makes a premade gf graham
No crust at all! This filling can stand on its own, but you might want to
Pile on fresh whipped cream
Add a dollop of marshmallow fluff
Fresh lime slices or extra finely ground lemon or lime zest
Handheld mixer or stand mixer for making whipped cream
Blender for blending the juice mixture
1 ½ cups (225 g) gluten free graham crackers
6 tablespoons (84 g) unsalted butter, melted
1 ¼ cups (10 fluid ounces) heavy whipping cream, chilled
⅝ cup (5 fluid ounces) freshly squeezed key lime juice, (or combination of
1 tablespoon (8 g) unflavored powdered gelatin, (if using packets, you’ll
2 teaspoons freshly grated lime zest
14 ounces sweetened condensed milk
Chocolate fudge frosting, chilled (optional; see Recipe Notes)
Instructions
MAKE THE CRUST
In a large bowl, mix the cookie crumbs and melted butter until well-combined.
Press the mixture into the bottom and halfway up the sides of a 9-inch.
nonstick or greased pie plate.
Place the pie plate in the freezer until firm (at least 10 minutes, but.
MAKE THE FILLING
Place the heavy whipping cream in a medium-size bowl and, using a handheld.
mixer (or the whisk attachment of a stand mixer), whip until the cream holds.
lightly stiff peaks. Place the whipped cream in the refrigerator to chill.
In a blender, place the citrus juice, and sprinkle the gelatin on top. Add.
the zest, cover the blender, and shake to combine. Allow the gelatin to sit.
in the liquid briefly so that it can gel.
Blend the mixture until very smooth. The gelatin should no longer be at all.
visible, and the zest should appear as no more than a few, very small green.
In a large bowl, place the sweetened condensed milk and the juice mixture.
Mix to combine well
Add the chilled whipped cream to the large bowl, and carefully fold it into.
the lemon-lime sweetened condensed milk mixture. Continue to fold the mixture.
together, taking care not to deflate the whipped cream, until no more than a.
few white streaks remain.
Pour the filling into the chilled crust, and smooth the top with a spatula.
You can cover the top of the pie now with some chilled fudge frosting or.
ganache, or add it later after the pie is set or on top of each slice before.
Cover the pie with plastic wrap, but don’t let the wrap touch the surface of.
the filling and/or frosting.
Place the pie in the refrigerator and chill it for at least 4 hours or until.
Remove the pie from the refrigerator, and uncover it. Using a sharp,.
moistened knife, slice the pie and serve it chilled.
Mix to combine well
Add the chilled whipped cream to the large bowl, and carefully fold it into.
the lemon-lime sweetened condensed milk mixture. Continue to fold the mixture.
together, taking care not to deflate the whipped cream, until no more than a.
few white streaks remain.
Pour the filling into the chilled crust, and smooth the top with a spatula.
You can cover the top of the pie now with some chilled fudge frosting or.
ganache, or add it later after the pie is set or on top of each slice before.
Cover the pie with plastic wrap, but don’t let the wrap touch the surface of.
the filling and/or frosting.
Place the pie in the refrigerator and chill it for at least 4 hours or until.
Remove the pie from the refrigerator, and uncover it. Using a sharp,.
moistened knife, slice the pie and serve it chilled.
Notes
* 6 tablespoons (84 g) unsalted butter, melted
* 1 ¼ cups (10 fluid ounces) heavy whipping cream, chilled
* ⅝ cup (5 fluid ounces) freshly squeezed key lime juice, (or combination of
freshly squeezed lemon and lime juices, each half the total volume)
* 1 tablespoon (8 g) unflavored powdered gelatin, (if using packets, you’ll
* 2 teaspoons freshly grated lime zest
* 14 ounces sweetened condensed milk
* In a large bowl, mix the cookie crumbs and melted butter until well-combined.
Press the mixture into the bottom and halfway up the sides of a 9-inch
nonstick or greased pie plate.
* Place the pie plate in the freezer until firm (at least 10 minutes, but
* Place the heavy whipping cream in a medium-size bowl and, using a handheld
mixer (or the whisk attachment of a stand mixer), whip until the cream holds
lightly stiff peaks. Place the whipped cream in the refrigerator to chill.
* In a blender, place the citrus juice, and sprinkle the gelatin on top. Add
the zest, cover the blender, and shake to combine. Allow the gelatin to sit
in the liquid briefly so that it can gel.
* Blend the mixture until very smooth. The gelatin should no longer be at all
visible, and the zest should appear as no more than a few, very small green
* In a large bowl, place the sweetened condensed milk and the juice mixture.
* Add the chilled whipped cream to the large bowl, and carefully fold it into
the lemon-lime sweetened condensed milk mixture. Continue to fold the mixture
together, taking care not to deflate the whipped cream, until no more than a
few white streaks remain.
* Pour the filling into the chilled crust, and smooth the top with a spatula.
You can cover the top of the pie now with some chilled fudge frosting or
ganache, or add it later after the pie is set or on top of each slice before
* Cover the pie with plastic wrap, but don’t let the wrap touch the surface of
the filling and/or frosting.
* Place the pie in the refrigerator and chill it for at least 4 hours or until
* Remove the pie from the refrigerator, and uncover it. Using a sharp,
moistened knife, slice the pie and serve it chilled.
For the cookie crust.
We have a whole post on how to make a gluten free graham cracker crus
really any crunchy gluten free cookie, crushed into crumbs, makes a great no
For the chocolate fudge frosting.
I used the recipe we made with our gluten free chocolate zucchini cake
can be poured on each individual slice when you serve it, or poured on top of
the pie and chilled together with the pie until the filling is set (but the
frosting will not harden).
You can also use the simple chocolate ganache topping from our peanut butter pie
, or just leave the pie
Originally published on the blog in 2013. In 2022, recipe simplified, photos,
video and text mostly new.
Adapted from the “Key” Lime Pie Squares on page 156 of Gluten-Free on a
Shoestring Quick & Easy: 100 Recipes for the Food You Love–Fast!
Nutrition information is automatically calculated, so should only be used as an