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*
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!
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