Summer Key Lime Pie
Key lime pie is the ideal no-bake dessert for your summer fantasies. It consists of layers of graham crackers accompanied by a light key lime cream that is sandwiched in between. A night in the refrigerator allows the crackers to soften, enhancing their cake-like texture and blending them beautifully with the rich and decadent taste of key lime pie. Furthermore, since there is no requirement to use your oven, this refreshing and zesty key lime pie is perfect for warm days.
What Makes Key Lime Pie So Awesome?
I really appreciate that this recipe uses bottled key lime juice. There’s hardly anything I dislike more in the kitchen than squeezing a bunch of citrus fruits. This clever choice makes it super simple and keeps my counters from getting all sticky.
But what truly amazed me was the key lime curd you whip up in the microwave(!). All you need to do is mix sugar, egg, salt, key lime juice, and unsalted butter in a bowl and pop it in the microwave until it thickens. It’s honestly brilliant. Just fold the curd into instant vanilla pudding mix and cold milk, then add whipped cream to create the perfect sweet, tangy, and creamy filling. Stacking this between graham crackers and topping it all off with whipped cream gives you the ultimate summer dessert that’s ideal for any BBQ.
If you’re whipping up a Key Lime Pie, here are a few tips.
Store-bought lime curd is super tasty, too. While the microwavable lime curd is quick and yummy, feel free to go for a store-bought option if you want to keep it simple.
Don’t worry if you can’t find key lime juice. Whether you can’t get key lime juice or fresh key limes, regular lime juice works just fine and will give the cake a bit more zing.
Give it a try with Cool Whip. If you prefer, you can replace the homemade whipped cream with a thawed 8-ounce tub of frozen whipped topping.
Summer Key Lime Pie
Course: DessertCuisine: AmericanDifficulty: Easy9
servings15
minutes25
minutes810
kcalKey Lime Pie reimagine a traditional American pie into a zesty, portable dessert, featuring a rich graham cracker crust and a smooth, tangy filling. They encapsulate all the delightful tastes of the classic Florida Key Lime Pie without the necessity of a fork!
Ingredients
- For the crust
3 tbsp Granulated sugar
1/4 tbsp Kosher Salt
1/4 tbsp Ground Cinnamon
1 1/2 cups Finely ground graham crackers (from about 9 crackers, 145g)
6 tbsp Unsalted Butter, melted, plus more for greasing
- For the filling
4 tbsp Lime zest, divided
3 eggs Large egg yolks
14 ounce Sweetened condensed Milk
1 cup Key Lime Juice (30 key limes)
3/4 cup Heavy whipping cream
1 tbsp Powdered sugar
1/8 tbsp Box instant vanilla pudding mix
Directions :
- Begin by preheating the oven and preparing the baking dish:
Preheat the oven to 350°F. Apply butter to grease an 8x8-inch baking dish. Cut a piece of parchment paper that matches the width of the pan and is sufficiently long to extend over the edges. Firmly press the parchment into the pan to create a sling. Set this aside.
In a small mixing bowl whisk together lemon juice, wine vinegar, extra virgin oil oil, honey, garlic, cilantro, parsley, oregano, and season with salt and pepper to taste. A little will go a long way since it’s dried with concentrated flavors. We don’t want to overpower that rich avocado flavor. Only a very small amount is needed, this balances out the tartness also helps emulsify the avocado salad dressing.
- Prepare the Crust:
To make the graham cracker crumbs, break the crackers into smaller pieces and place in the bowl of a food processor. Pulse a few times until you have fine crumbs. Alternatively, place the crackers in a sealed zip top bag and carefully crush them with a rolling pin or heavy bottomed pot until they resemble dry sand.
In a large mixing bowl, whisk the graham cracker crumbs, sugar, cinnamon, and salt together. Add the melted butter and use a rubber spatula to stir until all the crumbs are coated—the mixture should look like wet sand.
- Place the crust into the baking dish:
- Pour the crumbs into the designated baking dish and utilize your fingers to distribute them evenly. Employing a small measuring cup or a flat-bottomed drinking glass, firmly press the crust into the base of the pan.
Bake the crust for 10 minutes, or until it begins to darken slightly at the edges. Afterward, allow it to cool completely on a wire cooling rack.- Lower the oven temperature and make the filling preparation:
Lower the oven temperature to 325°F. Grate the limes. Reserve 4 teaspoons for the filling and 1 teaspoon for the garnish. Squeeze the limes to obtain 1 cup of lime juice. In a spacious mixing bowl, combine the egg yolks, condensed milk, key lime zest, key lime juice, and salt by whisking until they are completely blended into a smooth yellow custard.- In a small mixing bowl whisk together lemon juice, wine vinegar, extra virgin oil oil, honey, garlic, cilantro, parsley, oregano, and season with salt and pepper to taste. A little will go a long way since it’s dried with concentrated flavors. We don’t want to overpower that rich avocado flavor. Only a very small amount is needed, this balances out the tartness also helps emulsify the avocado salad dressing.
- Prepare and Refrigerate:
- Pour the filling onto the cooled crust and bake for 18 to 20 minutes, or until it is just set. To check for doneness, gently shake the pan—the filling should have a slight jiggle. Transfer the pan to a cooling rack and allow it to cool to room temperature. After it has cooled, cover the pan with plastic wrap and refrigerate for a minimum of 2 hours or up to overnight.
- Prepare the whipped cream:
Pour the heavy cream into a large, pre-chilled mixing bowl. Utilize a whisk or an electric mixer equipped with the whisk attachment (if opting for an electric mixer, begin at a low speed and gradually increase to medium) to whip the cream. As the cream begins to thicken, incorporate the powdered sugar and salt. Keep whipping the cream until it achieves medium-stiff peaks (the cream maintains its shape when the whisk is lifted).
- Garnish the bars with whipped cream, slice them, and serve:
Remove the chilled bars from the refrigerator and, utilizing the parchment sling, lift the bars out of the pan and position them on a cutting board.
Take a chef’s knife and run the blade under hot water for several seconds. Wipe the blade with a clean dish towel and cut the bars straight down (avoid dragging it through). Continue to warm and dry the blade as necessary to slice the bars. Divide the bars into 9 pieces. Top each piece with a uniform layer of whipped cream, using a small spoon, and add a sprinkle of lime zest.
