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a slice of no bake key lime pie
cookingwithmykids

No bake key lime pie

This no bake key lime pie is a fuss free, easy dessert. It's zesty lime cheesecake like filling sits on top of a simple biscuit base. It's so easy to make, even kids could do it.
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Prep Time 30 minutes
Chilling time 6 hours
Total Time 6 hours 30 minutes
Servings: 12
Course: Afternoon tea, Dessert
Cuisine: American
Calories: 447
Ingredients Equipment Method Notes

Ingredients
  

For the base
  • 300 g Digestive biscuits or any other plain biscuits
  • 150 g (⅔ cup) butter
For the filling
  • 250 g cream cheese
  • 397 g Can condensed milk
  • Juice of 4 limes
  • 300 ml (1 ¼ cup) double cream
To decorate
  • Zest of 4 limes

Equipment

  • Digital scales
  • Freestanding mixer
  • Mixing bowl
  • Measuring cups
  • Zester
  • Lime/lemon juicer
  • Cake tins
  • 23cm loose bottomed tart tin
  • Serving plate

Method
 

Grease and line the base of a loose bottomed tart tin
  1. Lightly butter the base and sides of an 23cm (9 inch) round loosed bottomed tart tin, making sure you get into all the fluted edge. Line the base of the tin with a circle of baking or parchment paper.
Make the biscuit base
  1. Measure the biscuits out and put them in a large mixing bowl or a large freezer bag.
    Bash the biscuits with a rolling pin (or something similar), until it resembles a fine breadcrumb or is a sandy texture.
    Alternatively you can use a food processor if you have one. A food processor is an even easier and quicker way of crumbing the biscuits. It will blitz the biscuits into a fine crumb in no time.
  2. While you are crushing the biscuits, measure the butter and put it in a saucepan or microwavable bowl. Gently heat it on your cooker or pop it in the microwave until it has melted.
  3. Once the butter has melted and the biscuits crumbed, mix them together either in your bowl or saucepan.
    Stir the biscuits and butter together until all the biscuit crumbs are well coated in the melted butter.
Form the cheesecake base
  1. The last step in making the base is to pour or spoon the butter coated crushed biscuits into your prepared tart tin.
    Using the back of a metal spoon, or a spatula press the biscuits firmly down into the tin until it is all nice and level and compressed and spread well into the edges. We find it easiest to start going round pressing down gently, then start pressing more and more firmly until it is well compressed.
  2. Put the base in the fridge to chill for at least 20 minutes while you make the filling.
Make the key lime pie filling
    Beat the cream cheese
    1. Start by adding the cream cheese to a large mixing bowl or free-standing mixer. Using a hand held whisk or the whisk attachment of your free-standing mixer beat the cream cheese until its nice and smooth.
    Add the condensed milk and lime juice
    1. Pour the condensed milk into your mixing bowl – there's no need to measure it out, as we're using the whole can.
    2. Zest and juice the limes.
      Before you juice the limes, zest them with a fine zester and set the zest aside for now.
      Juice the limes, then add the lime juice to your mixer.
    3. Mix the condensed milk and lime juice in.
    Add the double cream.
    1. Finally, add the double cream to your mixing bowl. Again, if your carton is the exact size, you can pour it all straight in.
      Whisk the mixture for a few minutes until it has thickened and is nice and smooth.
    Make the key lime pie
    1. Pour or spoon the key lime pie mixture on top of your prepared base. Spread it out with a spatula or a palette knife until it has spread nice and evenly over your base.
    2. Chill the key lime pie in the fridge for at least 6 hours, but preferably overnight.
    3. To serve, remove the key lime pie from the tin by setting it on top of a bowl and gently pushing the side of the tin down. Slide the pie off the base of the tin and onto a serving plate. Sprinkle the lime zest on top, or if you have any more limes, cut a few slices for decoration.

    Notes

    Before you juice them if you pop them in the microwave for ten seconds or so then roll them around on your worktop you should get more juice out of them.