Description
This Frozen Key Lime Pie is a refreshing, no-bake dessert perfect for warm weather. Using a crisp graham cracker crust filled with a creamy, tangy mixture of whipped heavy cream, sweetened condensed milk, and fresh key lime juice and zest, it freezes to a smooth, luscious consistency that’s easy to slice and serve chilled.
Ingredients
Scale
Crust
- 1 (9-inch) store-bought graham cracker crust
Filling
- 2 cups heavy cream
- 1 (14-oz) can sweetened condensed milk
- 12 ½ key limes (3 zested, 12 juiced)
Instructions
- Whip the Heavy Cream: In a large mixing bowl, whip the 2 cups of heavy cream using a hand mixer or stand mixer until stiff peaks form, which provides the airy texture for the filling.
- Combine Filling Ingredients: Gently fold the sweetened condensed milk, zest of 3 key limes, and juice from all 12 key limes into the whipped cream, carefully blending to maintain the airy structure while infusing the vibrant lime flavor.
- Assemble the Pie: Pour and spread the whipped cream mixture evenly into the 9-inch graham cracker crust, smoothing the top with a spatula.
- Freeze: Cover the pie tightly with plastic wrap to prevent freezer odors and moisture loss. Place in the freezer for at least 6 hours or until the filling is completely set and firm enough to slice.
Notes
- For best results, use fresh key limes for authentic flavor; bottled lime juice will alter taste and texture.
- Ensure heavy cream reaches stiff peaks to create a light, fluffy filling that holds well after freezing.
- This pie does not require baking, making it a quick and easy dessert option.
- Allow the pie to sit at room temperature for 5-10 minutes before slicing for easier cutting.
- Store leftover pie covered in the freezer for up to 3 days for optimal freshness.
