No-Bake Key Lime Pie

P asked me to make her key lime pie for her birthday, she'd had a piece at Red Lobster recently and was craving it - I asked if it was a baked custard-y one or more of a no-bake fluffy one but she wasn't sure...so I made both!

click here for the baked version I posted yesterday

Here's the recipe for the no-baked pie - everyone liked both versions but this was the favorite. I pretty much followed the recipe other than I assembled this in a springform pan, used key lime juice in the filling, and topped it with cool whip. After it was in the fridge for 4 hours I put it in the freezer and it was great, the texture is light and fluffy - perfect for a summer recipe.

CRUST:

• 1 2/3 cups graham cracker crumbs
• 8 T. unsalted butter, melted

PIE:

• 16 oz. cream cheese, softened 
• 1 cup sweetened condensed milk
• 1/3 cup fresh lime juice
• 1 T. lime zest
• 1/4 granulated sugar 

1. In a bowl, combine crushed graham crackers and melted butter. Press firmly into the bottom and sides of a 9" pie dish.

2. Combine the softened cream cheese with condensed milk, lime juice, sugar and lime zest in a bowl until creamy and well incorporated.

3. Pour the pie filling over the crust. Spread evenly and refrigerate at least 4 hours, or overnight. Garnish as desired with limes, lime zest, or whipped cream. 

recipe found here at spend with pennies 

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8.28.21: computer prob, no post

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