Can I use regular limes if I can't find key limes?

Don't worry if you can't find them key limes as regular limes work just as well in this recipe as both bring that refreshing citrusy zing. You can usually spot key limes at specialty stores in the south or farmer's markets, especially when they’re in season from June to September.

Can I use bottled key lime juice instead of fresh key lime juice?

If using regular limes, fresh is best! But if you want that true key lime flavor, bottled works great. Especially because it takes A LOT of key limes to get 1/2 cup of juice. I find that key lime juice has a really good flavor as opposed to bottled lime juice.

How do I prevent the whipped cream from deflating?

Chill your mixing bowl and whisk attachment before whipping the cream to help it hold its shape. Adding a bit of dry milk powder can also stabilize the whipped cream, keeping it firm and fluffy.

What can I do if my crust is too crumbly?

Add a bit more melted butter to help bind the crumbs together. Pressing the crust into the pie dish with the bottom of a measuring cup can also help it stay intact, but try not to press TOO firm. Too much pressure can make it difficult to lift the slices out later on.

Can I make this pie gluten-free?

Yes, you can easily make this pie gluten-free by using gluten-free graham crackers and cookies. Make sure all other ingredients, like the sweetened condensed milk, are also gluten-free.

How do I store No Bake Key Lime Pie?

Place the pie in a rimmed baking sheet that you can wrap the top with plastic wrap or aluminum foil without it touching the top as it will stick to the top, removing part of the layer. Store in the fridge for up to 4 days.

How do I freeze Key Lime Pie?

To freeze, wrap the pie in the same way and freeze for up to two months. Thaw overnight in the fridge before serving. Keep in mind that the layers may change slightly with thawing as the air in the layers may deflate a bit.

Key Lime Cookie Pie - Butternut Bakery

Key Lime Cookie Pie

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5 from 1 review

Author: Jenna Barnard
Total Time: 8 hours 30 minutes
Yield: 10 Slices

Description

Beat the summer heat with this delicious no bake key lime pie! Not only is it filled with zesty, tangy, and fresh key lime cream, but it’s stacked with layers of crisp and buttery vanilla cookies. As the pie chills overnight, the cookies soften to create incredible layers. Each bite is met with creamy sharp lime and tender buttery cookie, making it the best key lime pie you’ll ever have!

Ingredients

Graham Cracker Crust

1 1/2 cups (165g) ground graham crackers (regular or gluten free)
1/4 cup (55g) light brown sugar, packed
Pinch of kosher salt
6 tbsp unsalted butter, melted

Key Lime Pie Filling

8 oz cream cheese, room temp
14 oz can sweetened condensed milk
Zest of 2 limes, plus more for topping
1/2 cup (115g) key lime juice
1 3/4 cups (430g) heavy whipping cream
3 tbsp powdered sugar
1 tbsp dry milk powder (optional)
1 package Pepperidge Farm buttercrisp cookies*

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Instructions

Graham Cracker Crust

Mix together the ground graham crackers, sugar, and salt.
Once evenly mixed, stir in the melted butter.
Press the crust into a 9″pie dish, covering the bottom and sides.
Place the crust in the refrigerator while we make the filling.

Key Lime Pie Filling

Using a hand or stand mixer with the whisk attachment, beat together the cream cheese and sweetened condensed milk until smooth.
Then mix in the lime zest and juice.
In a separate bowl using a hand or stand mixer with the whisk attachment (you can transfer the lime filling into a separate large bowl, clean the mixer bowl and whisk, and then use for this step), add the heavy whipping cream, powdered sugar, and milk powder if using.
Mix on high speed until light, fluffy, and smooth with stiff peaks, careful not to over whip.
Scoop half of the whipped cream into the lime mixture and use a rubber spatula to fold to combine.
Spread a thin layer of the lime filling into the bottom of the chilled crust.
Place a layer of cookies on top, breaking some of the cookies to cover as much of the surface as possible.
Scoop another layer of the filling on top, spread smooth, and place another layer of cookies on top.
Finish with a final layer of the lime filling and then top with the remaining whipped cream.
Sprinkle the top with more lime zest and some cookie crumbs and chill uncovered overnight.
The next day, serve chilled and enjoy!

Equipment

Cordless Hand Mixer

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Metal Pie Dish

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Zester

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Notes

COOKIES – I used these specific Pepperidge Farm cookies for this recipe because they’re thin and crisp. However, any thin and crisp cookie will work here! You could even layer this pie with graham crackers instead, or thin golden Oreos. Either way, just make sure to use a thin and snappy cookie. Also substitute gluten free cookies if you’d like to make this pie gluten free.

Prep Time: 30 minutes
Chill Time: 8 hours
Category: Dessert
Method: No Bake
Cuisine: American

Find it online: https://butternutbakeryblog.com/key-lime-cookie-pie/

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