No-Bake Key Lime Pie
Adapted from A Pinch of Healthy
Notes
Do not leave key lime pie on the counter, as hotter temperatures can cause it to melt. Store leftovers in an airtight container in the fridge for up to three days.
Ingredients
- Graham cracker crust
8 oz. cream cheese (room temperature)
1/4 cup sweetened condensed milk
1/3 cup fresh lime juice
1 key lime flavored Greek yogurt
The insides of half a lime
Whipped cream for topping (optional)
Directions
- In a medium mixing bowl, combine all ingredients. Using a mixer on low speed, mix ingredients for a minute or two until most of the lumps are gone. Mix for an additional 90 seconds on medium speed, really working into any remaining lumps. Mix until almost all lumps are gone and you're left with a creamy custard mixture.
- Pour mixture into graham cracker crust and spread evenly. Allow the pie to settle and firm in the freezer for at least a hour. Check periodically thereafter until you're happy with the firmness — may need another 10 to 15 minutes.
- If desired, top key lime pie with whipped cream. Best if served immediately. Enjoy!
Information
- Yield
- 6 slices
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 15 mins
- Total Time
- 1 hour, 24 minutes, 59 seconds