No-Bake Lime Icebox Pie (Print Version)
A creamy, tart no-bake lime icebox pie with a buttery graham crust and whipped cream topping.
# Ingredients:
For the graham crust
01 -
1 1/2 cups (150 g) graham cracker crumbs
02 -
2 tablespoons granulated sugar
03 -
1/4 teaspoon fine salt
04 -
6 tablespoons (85 g) unsalted butter, melted
For the lime filling
05 -
8 oz (225 g) full-fat cream cheese, softened
06 -
1 can (14 oz / 396 g) sweetened condensed milk
07 -
1/2 cup (120 ml) fresh lime juice
08 -
1 tablespoon finely grated lime zest
09 -
1/4 teaspoon fine salt
For the whipped topping
10 -
1 cup (240 ml) cold heavy cream
11 -
2 tablespoons powdered sugar
12 -
1/2 teaspoon vanilla extract
13 -
Extra lime zest or thin lime slices, for garnish
# Instructions:
01 -
Stir the graham cracker crumbs, sugar, salt, and melted butter until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch pie plate, then chill for 20 minutes.
02 -
Place the softened cream cheese in a mixing bowl and beat on medium speed for about 2 minutes, until completely smooth and fluffy.
03 -
Beat in the sweetened condensed milk a little at a time. Add the lime juice, lime zest, and salt, then beat until the filling is thick, glossy, and evenly mixed.
04 -
Spread the lime filling into the chilled crust and smooth the top. Cover loosely and refrigerate for at least 6 hours, or overnight for the cleanest slices.
05 -
Beat the cold heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe over the chilled pie just before serving.
06 -
Add extra lime zest or thin lime slices. Slice with a clean sharp knife, wiping the blade between cuts.
# Notes:
01 -
Chill time is at least 6 hours and is not included in the prep time.
02 -
For firmer slices, freeze the chilled pie for 15-20 minutes before cutting.
03 -
Store covered in the refrigerator for up to 3-4 days.