Key Lime Pie No Bake

Melting and tangy, impossible to resist this Key lime pie no cook ! A creamy, delicious and refreshing lime pie. Very quick and easy to prepare, with a texture similar to cheesecake, I hope you like it as much as I do...

When the weather is nice and you want a light dessert At the end of a meal, this tart is really ideal. The tangy side of the lime is really refreshing. We also love it for its quick preparation, it can be made a little in advance (it is also better the next day).

What is key lime pie?

It is a key lime pie originating from Florida in the United States. It's actually a real symbol there. I had the chance to visit Florida on a road trip ten years ago, that's where I tasted my first Key lime pie: a real favorite!

The recipe that I offer you here is without cooking, practical when it's hot. Note that the original recipe contains egg and is baked in the oven. The taste is quite similar in the form with or without cooking. But it's even easier to make without cooking!

The base of the Key lime pie consists of mixed cookies, like the cheesecake. For the decoration, a little touch of whipped cream and lime zest. Simple and delicious!

The necessary ingredients for this lime pie

For biscuit base:

• Low sugar shortbread biscuits: I use McVities from the English section, but other biscuits work just as well.
• pecans: for their delicious flavor...
• unsalted butter
• Maple syrup

For garnish :

• Philadelphia cream cheese
• mascarpone
• sweetened condensed milk
• lime

For the to :

• whole cream
• icing sugar (this is optional, personally I do without it)
• lime: zest and slices

NB: all the quantities are specified in my recipe at the bottom of the page.

How to make a key lime pie without cooking?

This Key lime pie can be made in advance. Start by making the biscuit base. To do this, mix the biscuits and then the pecans before putting them together in a container. Then pour in the melted butter and maple syrup and pack this mixture into the bottom of a deep pie dish (mine is 23cm in diameter).

To pack it properly, I use the back of a tablespoon. We also go up slightly on the edges to contain the filling well afterwards. All that's left to do is place this tart base in the freezer if you're in a hurry. Otherwise, you can keep it in the refrigerator and make the rest of the recipe the next day.

To realize the garnish For no-bake Key lime pie, whisk together the mascarpone and Philadelphia. Then add the sweetened condensed milk, lime juice and zest. Whisk well to obtain a smooth consistency. Then pour the filling over the biscuit base and smooth everything out. Refrigerate for a minimum of 4 hours, but overnight is even better.

Finally we can move on to the decoration stage ! Whip the cream into Chantilly cream, then with a piping bag make small domes all around the tart. Slice lime slices and twist them to decorate the tart. A little lime zest, and that's it, it's ready!

How to taste the key lime pie?

From experience, know that it will be even better the day after it is made. While waiting to serve it, keep it well fridge (up to 3 days).

It's better very cold, I find that the lime flavor comes out even more! Ideally use a cover to prevent the tart from taking on the smell of the fridge...

Other recipes to try

If you like this kind of easy desserts, I can advise you to take a look at these other recipes from the blog:

• No-Bake Speculoos Cheesecake
• Raspberry mascarpone tart Breton palet
• No-Bake Strawberry Speculoos Cheesecake
• Chocolate coconut pie
• Coconut red berry mascarpone tart
• No-bake strawberry lemon cheesecake

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see beautiful pies!

No-Bake Key Lime Pie, Lime Pie

4.82 on 16 votes

The famous Key Lime Pie (lime pie) no-bake version, so tender ... Easy and quick to prepare, an ideal dessert for sunny days!

Amount : 6

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Prepare in advance 20 minutes min

Cook time 0 minutes min

Total 20 minutes min

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• Multifunction mixer
• KitchenAid Electric Mixer

Ingredients 

Biscuit base

• 125 g lightly sweet shortbread cookies Mc Vities type or other
• 100 g pecan nuts
• 90 g soft butter, melted
• 1 cs maple syrup

Garnish

• 225 g Philadelphia cream cheese
• 225 g mascarpone
• 280 g sweetened condensed milk
• 75 ml lime juice
• 1,5 cs lime zest

Décor

• 2 lime
• 20cl whole cream 30% mg
• 1 cs icing sugar optional

Prepare in advance 

Biscuit base

• Finely mix the pecans. Apart from mixing the cookies and then bringing the two together in a container.
• Add the melted butter, maple syrup and mix everything to obtain a texture of coarse sand.
• Lightly grease a tart pan with edges high enough (to contain the filling). Mine is 23cm in diameter.
• Tamp this mixture in the bottom of the mold and also go up on the edges. Use a tablespoon to pack well. Place in the freezer while you do the rest.

Garnish

• In a bowl, whisk the cream cheese and mascarpone so that they are creamy. Then add the sweetened condensed milk, lime juice and zest.
• Whisk well to obtain a smooth mixture. Then pour over the biscuit dough base, smooth and place in the refrigerator for at least 4 hours (overnight is better).

Décor

• Whip the whipped cream into a firm whipped cream with the icing sugar (optional). Fill a pastry bag with whipped cream and arrange small domes of cream all around the tart.
• Cut 6 thin slices of lime. Slice half of the washer and twist the ends for a nice finish. Then place on the pie to decorate.
• Zest a lime and sprinkle over the center of the pie. Then place in the refrigerator until tasting.

Notes

Keeps in the refrigerator, ideally in a cover (to protect it from fridge odors) for 3/4 days.

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Keywords: Tarte

Recipe : Dessert, Snack