No Bake Key Lime Pie
User Reviews
5
No Bake Key Lime Pie
Description
No Bake Key Lime Pie is composed of a crumbly crust made with graham cracker crumbs, chopped macadamia nuts, brown sugar, and butter, chilled to set firmly in a pie plate. The filling combines softened cream cheese, sweetened condensed milk, and sour cream, blended smoothly before the addition of fresh key lime juice for authentic citrus tang. Separately whipped heavy cream with powdered sugar and optional lime zest is gently folded into the mixture, creating a lighter, airy filling.
The pie assembles by pouring the creamy mixture into the chilled crust and refrigerating for at least six hours, allowing the filling to firm. This no-bake approach avoids oven use while delivering a smooth, tangy, and slightly sweet dessert with a nut-enhanced crust texture. The balance between sweetness and acidic lime offers a refreshing profile.
Serve chilled and optionally garnish with extra whipped cream, lime zest, or lime slices for an attractive presentation. This pie stores well refrigerated for up to four days, maintaining its texture and flavor. Using well-known key lime juice brands can enhance authenticity, though fresh juice works too. For convenience, pre-made crusts can substitute, but the macadamia nut version adds extra flavor and crunch.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 3 Tablespoons brown sugar
- 1/2 cup macadamia nuts finely chopped
- 1/4 teaspoon salt
- 1/2 cup butter 1 stick) melted, unsalted
For the filling
- 8 ounces cream cheese room temperature
- 14 ounce sweetened condensed milk can
- 1/2 cup sour cream
- 1/2 cup key lime juice
- 1/2 cup heavy whipping cream
- 1 1/2 Tablespoons powdered sugar
- 1 teaspoon lime zest optional
Instructions
- In a 9.25 inch deep dish pie plate, combine the graham cracker crumbs, brown sugar, ground macadamia nuts, salt, and melted butter. Stir with a fork until evenly mixed. Firmly press the crumbs into the pie plate and up the sides using a measuring cup. Place in the refrigerator for 30 minutes to set.
- In a large bowl, blend the sweetened condensed milk, softened cream cheese, and sour cream with an electric mixer on medium speed until smooth. Mix in the key lime juice. Place the bowl in the refrigerator while you make the whipped cream filling.
- In a medium sized bowl, combine the heavy whipping cream, powdered sugar, and lime zest and whip on high speed until stiff peaks form. Remove the filling mixture from the refrigerator and fold in the whipped cream using a spatula.
- Pour the filling into the set pie crust and place back in refrigerator for at least 6 hours. Decorate as desired with additional whipped topping, lime slices, and lime zest.
Notes
- Use finely chopped macadamia nuts for added texture and flavor in the crust.
- The pie sets best after at least six hours in the refrigerator to achieve the proper filling firmness.
- Leftover pie should be covered and stored in the refrigerator, where it stays fresh for up to four days.
- If short on time, a pre-made graham cracker crust can be used, but homemade crust offers better flavor and texture.
- Optional lime zest in the whipped cream intensifies the pie’s bright citrus notes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Calories | 615kcal | 31% |
| Carbohydrates | 54g | 18% |
| Protein | 9g | 18% |
| Fat | 42g | 65% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 101mg | 34% |
| Sodium | 375mg | 16% |
| Potassium | 349mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 1184IU | 24% |
| Vitamin C | 6mg | 7% |
| Calcium | 226mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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