No Bake Key Lime Pie
Super creamy No Bake Key Lime Pie with dreamy and tangy Key lime filling and plenty of fluffy whipped cream.
Servings 8
Ingredients
Graham Cracker Crust:
- 1 ½ cup graham cracker crumbs
- ½ cup butter melted
Key Lime Filling:
- 1 8-oz package mascarpone
- 1 cup plain Greek yogurt I used Chobani whole milk Greek yogurt
- ½ cup key lime juice
- 1 ¼ cups and 2 tbsp powdered sugar divided
- 1 tbsp lime zest
- 1 ½ cups heavy cream
- 1 tsp vanilla extract
Whipped Cream:
- 1 cup heavy cream
- 1 tsp vanilla
- 2 tbsp powdered sugar
Instructions
To make the crust:
- Lightly grease an 8 or 9-inch pie plate. Stir together graham crumbs and melted butter. Press into the bottom and up the sides of the prepared pie dish.
- Chill in the refrigerator while making the filling.
To make the filling:
- In the bowl of a stand mixer with the paddle attachment, or in a large bowl with an electric mixer, beat mascarpone and yogurt until smooth and creamy. Add lime juice, zest, 1 ¼ cup powdered sugar; mix well. Set aside.
- In the bowl of a stand mixer with the whisk attachment, beat cream, vanilla, and powdered sugar until stiff peaks form.
- Fold whipped cream into the key lime mixture until no streaks of white remain and whipped cream is fully incorporated.
- Pour key lime filling into the prepared pie crust. Loosely cover with plastic wrap and refrigerate or freeze for 4 to 6 hours, or overnight.
To make the whipped cream:
- In the bowl of a stand mixer with the whisk attachment, beat cream, vanilla, and powdered sugar until stiff peaks form. Spread whipped cream over the chilled pie.
- (The whipped cream is the best if you add it just before serving. It doesn’t do as well if you add it and then chill overnight.)
- Garnish with lime wedges and zest if desired. Cut into slices to serve. Store loosely covered with plastic wrap in the refrigerator.
Notes
All images and text ©Bethcakes.