This recipe for a no-bake key lime, aka a frozen key lime pie, is so easy, foolproof and delicious. Make it with regular limes! Instead of using key limes (expensive, tiny, dry, finicky) I highly recommend you use regular limes (juicy, abundant, relatively cheap). If you live near a citrus growing population, tree-ripened limes are best! This pie is refreshing, no-bake, and easy to make.
Making custard is annoying and baking a jiggy thing in a bain-marie is WAY TOO MUCH WORK. Especially when it’s hot out — just don’t even OPEN the oven. No-bake, frozen key lime pie is delicious, easy, and doesn’t require any oven heat at all.
First, make — or buy! — a graham cracker crust. Store-bought its totally fine here! If you want to go DIY, mix 1 ½ cups of graham crust, ⅓ cup of granulated sugar, 6 tablespoons of butter, and 1 teaspoon of cinnamon. stir to combine until it looks like wet sand, then pat into a 9″ pie plate. Bake in an oven at 350F for 10-15 minutes, until it’s firmer to the touch. let it cool.
Next, mix 2 14-oz cans condensed milk, ½ cup of fresh lime juice, 1 tablespoon of lime zest, and 6 large egg yolks with a hand mixer or in the bowl of a KitchenAid for 3 minutes.
Pour the filling inside the pie crust and place Saran wrap on top — put in the freezer and freeze for at least 3 hours.
Take the pie out about 5 minutes before you want to eat it, and top with whipped cream, additional lime zest, and slices of fresh lime if you want to make it pretty.
Mimi Newman The best and easiest recipe for a frozen key lime pie / no bake key lime pie!
- Graham Cracker Crust
- 1 ½ cups of graham cracker crumbs
- ⅓ cup of granulated sugar
- 6 tablespoons of butter
- 1 teaspoon of cinnamon
- Pie Filling
- 2 14-0 z cans of condensed milk
- ½ cup of fresh lime juice
- 1 tablespoon of lime zest
- 6 egg yolks
- Whipped Cream
- 2 cups of heavy whipping cream
- 1 tablespoon of powdered sugar
- 1 teaspoon of vanilla extract
- First, make — or buy! — a graham cracker crust. Store-bought its totally fine here! If you want to go DIY, mix 1 ½ cups of graham cracker crumbs, ⅓ cup of granulated sugar, 6 tablespoons of butter, and 1 teaspoon of cinnamon in a medium bowl. Stir to combine until it looks like wet sand, then pat into a 9″ pie plate. Bake in an oven at 350F for 10-15 minutes, until it’s firmer to the touch. Let it cool.
- Next, mix 2 14-oz cans condensed milk, ½ cup of fresh lime juice, 1 tablespoon of lime zest, and 6 large egg yolks with a hand mixer or in the bowl of a KitchenAid for 3 minutes.
- Pour the filling inside the pie crust and place Saran wrap on top — put in the freezer and freeze for at least 3 hours.
- Take the pie out about 5 minutes before you want to eat it, and top with whipped cream, additional lime zest, and slices of fresh lime if you want to make it pretty.