This No Bake Key Lime Pie has no eggs and requires no baking except for the buttery, yummy Biscoff cookie crust.
There are myriad versions of Key lime pie. Eggs~no eggs. Merinque~no meringue. Cookie crust~regular crust. The list goes on and on. This Key lime recipe is a simple, no frills version that my family prefers because we aren’t big on lots of egg yolks.
This no bake Key Lime pie has no eggs and requires no baking time (except a few minutes for the crust). It has just as much flavor as a traditional Key lime pie but is much easier to make. I use Nellie & Joe’s Key Lime juice, but real Key limes would also work.
Our favorite part about this pie is the crust. This Key lime filling sits atop a crust made with Biscoff-the small European cookies commonly served on airplanes. Of course, graham crackers do a beautiful job as well. Just use whichever suits your tastes or whatever you have in your pantry.
Note: The pie filling will be softer if you use reduced fat cream cheese (which is what I used in the photo). For a firmer filling, use regular cream cheese.
This pie is cool and refreshing and goes great with any meal, but especially seafood. For a true beach meal experience, you might serve this with these fried appetizer crab claws and pretend that you are at the beach:-)
If you try this, or if you have your own favorite Key Lime pie recipe to share, please leave comments. There are as many versions of Key Lime pie as there are stars in the sky:-)
As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
Note: The crust can be made in ramekins or tart pans for individual servings. It also makes a wonderful crust for cheesecake; simply double the recipe above and layer in a 9″ or 10″ springform pan.
Another crust to try: If you don’t have or can’t find Biscoff cookies, another of my favorite crusts is made from Gingersnap cookies. This makes a crust very similar to traditional graham cracker crust but with a twist that many like even better.
Gingersnap Cookie Pie Crust
- 2 1/2 cups Gingersnap cookies
- 3 tablespoons packed light brown sugar
- Pinch salt
- 4 tablespoons butter, melted
- Heat oven to 325 degrees.
- In a blender or food processor, blend cookies, brown sugar, and salt until well incorporated.
- Add butter; process until well blended.
- Press mixture into pie plate, firmly on the bottom and up sides.
- Bake 10-15 minutes, or until crust is fragrant and golden.
- Cool before adding filling.
Serve plain or garnished with fruit and freshly whipped topping. This dessert makes a perfect ending to a meal of Kensington Club steaks, roasted Brussels sprouts, gourmet Gruyere cheese grits, and salad. To turn this into a true “surf & turf” meal, try serving these fried appetizer crab claws with cocktail sauce. This will truly be a meal fit for a king!