No-Bake Key Lime Pie

No-Bake Key Lime Pie

No-Bake Key Lime Pie

Crust:

1-1/2 c. graham cracker crumbs (about 8)

1 stick unsalted butter, melted

1/4 c. white sugar

1 tsp. cinnamon

Preheat oven to 325-degrees. Mix dry ingredients together thoroughly; add butter and mix to combine. Press into 8 or 9 inch pie pan. Bake about 10 minutes; allow to cool completely before filling.

Filling:

1/2 cup of key lime juice

Zest from 7-8 key limes

14-oz sweetened condensed milk

1 c. heavy cream

Using a stand or hand mixer, whisk together all ingredients in a large bowl until thick and creamy. Pour into cooled pie crust and chill for 30 minutes or until set.

Pepe's Key Lime Pie

Pepe's Key Lime Pie

Crust:
1-1/2 c. graham cracker crumbs (about 8)
1/3 c. melted butter
1/4 c. white sugar
1 tsp. cinnamon

Preheat oven to 325-degrees. Mix ingredients together and press into 8 or 9 inch pie pan. Bake about 10 minutes; allow to cool completely before filling.

Filling:

4 egg yolks
2 egg whites
1 14oz. can sweetened condensed milk
1/2 c Key Lime juice, fresh or bottled

Preheat oven to 325-degrees Beat egg whites until stiff. Set aside.

In another bowl, beat egg yolks well. Add sweetened condensed milk and continue beating. Slowly add key lime juice while beating. Fold egg whites into egg yolk mixture with spatula, being careful not to deflate the egg whites; mixture should be evenly blended.

Pour into pie crust. Bake about 20 minutes or until just set. Cool completely before refrigerating. Refrigerate at least 2 hours before serving. Makes 6 slices. Top each with whipped cream. Keeps well for up to 3 days.

Whipped Cream:

2 c. (1 pint) heavy whipping cream, cold
1 tsp. vanilla extract
4 tsp. confectioners' sugar

Just before serving, make the whipped cream. In a large chilled bowl, using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks. Add the vanilla extract and confectioners' sugar and continue to beat until stiff peaks.