A creamy no bake Key Lime Pie topped with whipped cream.
Ingredients
Crust
- 250 grams (2 and 1/2 cups) store bought cookies*, broken into pieces
- 115 grams (1/2 cup / 1 stick) butter, melted
Pie filling
- 250 grams (1 and 1/4 cup) full fat cream cheese, room temperature
- 240 ml (1 cup) sweetened condensed milk
- 120 ml (1/2 cup) lime juice, freshly squeezed
- 240 ml (1 cup) thickened or heavy cream*
Topping
- 240 ml (1 cup) thickened or heavy cream
- Lime zest, to decorate
Instructions
- Add cookies to a food processor or blender and whiz until finely crushed. Add melted butter and mix well. Pour crumbs into a 9-inch pie plate. Press down firmly to form a crust and place in the fridge.
- Add cream cheese in a large mixing bowl. Use an electric mixer to beat until smooth. Add condensed milk and lime juice and beat briefly until combined. Finally, add cream and beat for 2-3 minutes until mixture is thick and creamy.
- Pour lime mixture over crust and smooth top. Place in the fridge for at LEAST 6 hours, or even better, overnight.
- Place cream in a large mixing bowl and beat with an electric mixer until cream is whipped. Cover key lime pie with cream. Scatter over lime zest. Cut and serve.
Notes
*Cookies: I use Digestive biscuits for the crust, but you can use graham crackers or Arnott’s Granitas. Most plain, sweet, storebought biscuits will work, but keep in mind that different brands and types of cookies/biscuits may soak up the butter differently. So if your cookie crust seems dry and crumbly, add an extra tablespoon of butter.
Cream cheese: For best results, I recommend using a block of full fat cream cheese rather than a light version or the spreadable kind. Also ensure your cream cheese is softened to room temperature, otherwise you’ll have small lumps of cream cheese in your batter.
*Cream: Be sure to use a cream that’s suitable for whipping as this is what gives the filling its stability. Here in Australia, it’s called thickened cream. Look for a high-fat cream (at least 35% fat) that clearly states it’s suitable for whipping. Do not use a light or low-fat version or your pie won’t set.
