Super creamy No Bake Key Lime Pie with dreamy and tangy Key lime filling and plenty of fluffy whipped cream.
Prep Time 40minutes
Chill time 6hours
Total Time 6hours40minutes
Graham Cracker Crust:
1 ½cupgraham cracker crumbs
Key Lime Filling:
1cupplain Greek yogurtI used Chobani whole milk Greek yogurt
½cupkey lime juice
1 ¼cupsand 2 tbsp powdered sugardivided
1 ½cupsheavy cream
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.