No Bake Key Lime Pie With Cream Cheese And Sweetened Condensed Milk

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Prep:
10 mins

Cook:
0 mins

Chilling Time:
8 hrs

Total:
8 hrs 10 mins

Servings:
8 servings
Nutrition Facts (per serving)
377 Calories
14g Fat
53g Carbs
10g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 8
Amount per serving
Calories 377
% Daily Value*
Total Fat 14g 19%
Saturated Fat 6g 29%
Cholesterol 139mg 46%
Sodium 230mg 10%
Total Carbohydrate 53g 19%
Dietary Fiber 1g 2%
Total Sugars 41g
Protein 10g
Vitamin C 8mg 38%
Calcium 216mg 17%
Iron 1mg 7%
Potassium 333mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Summertime desserts have a few criteria: They have to be easy because no one wants to work extra hard during vacation season. They need to be refreshing, satisfying your sweet tooth without weighing you down or heating you up. And they simply can’t require turning on the oven.

This easy, no-bake key lime pie is all of these things and more. It’s made with only four ingredients: egg yolks, sweetened condensed milk, lime juice, and a premade graham cracker crust. How can a pie with eggs be no-bake, you ask? As the pie chills in the refrigerator, the acid in the lime juice coagulates the egg proteins, “cooking” them and causing the filling to set up. If you find using raw eggs unnerving or you are pregnant, use pasteurized egg yolks.

Key limes (also known as Mexican or West Indies limes) are a small and potent variety of lime with a distinct zesty flavor, and are best for this recipe. Unfortunately, they can sometimes be difficult to find. If you can’t get real key limes (or key lime juice, which you can sometimes find bottled or frozen) it’s fine to use regular limes. Fresh juice is best, and adding some finely grated zest to this recipe will add even more lime flavor.

Ingredients

  • 4 large regular or pasteurized egg yolks

  • 1 (14-ounce) can sweetened condensed milk

  • 5 ounces freshly squeezed lime juice, preferably key lime

  • 1 store-bought or homemade graham cracker pie crust

  • Whipped cream, for serving, optional

Steps to Make It

  1. Gather the ingredients.

    No bake key lime pie

    The Spruce
  2. Beat the egg yolks with a whisk.

    Beat eggs

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  3. Stir in the condensed milk until well blended.

    Stir in condensed milk

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  4. Stir in the lime juice and mix until completely incorporated.

    Stir in lime juice

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  5. Pour the filling into your pie shell and refrigerate overnight.

    Pouring tart within crust

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  6. Serve topped with whipped cream (if desired).

    Serve topped with whipped cream

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  7. The pie should be kept well chilled until serving. Store leftover pie, covered, in the refrigerator for up to two days.

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.

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