This (Almost) No Bake Key Lime Pie is made extra special with a chocolate cookie crust! It’s a smooth, creamy, no fuss dessert perfect for summer or winter. Includes step by step recipe video.
Happy weekend friends!
Is it strange that I have never actually made a key lime pie, in spite of my infatuation with citrus? As soon as I saw the recipe I knew it had to happen, and I love that it’s a less finicky version (no eggs, no baking the filling). It is the perfect mix of creamy and sweet and tart and it is absolutely going to become a regular thing here!
This book is literally filled with all the sweet treats you could ever imagine — next on my to-try list are the Sticky Toffee Cookies, Brown Butter Buttermilk Banana Bread (have you ever heard of a more incredible thing?!?), and the Mocha Bundt Cake with Dark Chocolate Ganache.
But what I love most of all is Renée’s openness and willingness to share: about herself, about her family, about her past trials and successes. This is not just another cookbook — it’s filled with stories of love and tears and laughter and when I open it I just get the urge to grab my girls and run right into the kitchen to bake (which we did, in fact, just yesterday, and I will be vacuuming sugar and flour off the flour for some time but I swear it’s worth it).
Because I’m also a prairie girl, and cooking and baking was a big part of our family as well growing up (as were saskatoons, and I pity anyone who has never had them!), I know this is going to be a book I treasure for a long time. I only hope that I can soak up every second I have with my girls at home and fill them with just as many memories and stories of being in the kitchen together to carry with them (next up: those Sticky Toffee Cookies!).
Tips and Tricks for Making this Key Lime Pie:
- I’m going to go out on a limb and say that if you wanted, you could make this without turning on the oven and use the chocolate crust used in this No Bake Reese’s Peanut Butter Cup Cheesecake recipe, although baking the crust for that short time definitely does help it to hold up once sliced!
- I tried — I really did — but I couldn’t find key limes anywhere. It was still delicious! I only needed about 5 to yield 1/2 cup lime juice.
- 2 cups chocolate cookie crumbs (no filling)
- ¼ cup + 2 tablespoons unsalted butter, melted and cooled
- 3 tablespoons granulated sugar
- ¾ cup (6 oz) cream cheese, softened
- 2 tablespoons granulated sugar
- 1 (10 oz) can sweetened condensed milk
- ½ cup heavy cream (35%)
- ½ cup fresh key lime juice (about 15 key limes)
- ⅓ cup sour cream
- 1 tablespoon lime zest
- Preheat oven to 375 F. Place the rack in the lower third of the oven.
- In a medium bowl, stir together cookie crumbs, butter and sugar. They should hold together in a clump if you press them. If they don't, add 1 TBSP water at a time until they do.
- Press the crumbs into the bottom and up the sides of a 9" pie plate and bake for 8-10 minutes, until it is dry and fragrant.
- Remove crust and let it cool completely.
- With an electric mixer, beat together the cream cheese and sugar until smooth, about 1 minute, scraping down the sides and the bottom of the bowl.
- Add the condensed milk, cream, lime juice, sour cream and zest and beat on medium-high speed for about 3 minutes, until smooth and creamy.
- Pour into prepared, cooled crust, smoothing the top. Refrigerate, uncovered, for at least 6 hours before serving. Garnish with lime slices, zest or whipped cream as desired.