Delicious & Easy No-Bake
Key Lime Pie

Photos by Jeremy Krumsick

Just look at how beautiful these treats are! It’s hard to believe they’re all made without an oven. We love the idea of no-baking our desserts, especially after talking to Cristina Suarez Krumsick about her kitchen philosophy. We are so excited about it that we got No Bake Makery to give you a sneak peek at one of the recipes from their amazing cookbook, which you can purchase on Amazon and Barnes and Noble!

No-Bake Key Lime Pie Recipe

Makes 24 servings

For crust:

  • 2 cups salted pretzel sticks
  • ½ cup granulated sugar
  • ½ cup softened, unsalted butter

For Filling:

  • 3 tablespoons softened cream cheese (or light for 1/3 fat)
  • ¼ cup fresh Key lime juice
  • ½ cup sweetened condensed milk
  • ½ teaspoon Key lime zest (plus extra for garnish)
  • ¼ teaspoon vanilla extract (make your own here!)
  • ½ cup homemade whipped cream (or store-bought)

Line a mini muffin tin with foil or paper liners and set aside. To make the crust, combine the pretzels and sugar in a food processor and process until medium crumbs form (do not over process into powder), about 30 seconds. Add the softened butter and process until the mixture begins to thicken. Transfer to a clean bowl. Using a rounded tablespoon or cookie scoop, spoon the mixture into the prepared tin. Press the mixture against the bottom and sides of cups to form pie shells. Place in the freezer for 30 minutes.

To make the filling, in a large bowl, combine the cream cheese, Key lime juice, condensed milk, lime zest and vanilla. Mix well with an electric mixer (you can also use a food processor) for about 4 minutes until completely combined. Spoon the mixture into the prepared shells. Tap the pie pan against a hard surface to even out the filling. refrigerate for 1 hour then garnish with whipped cream and lime zest.

Excerpted from the book NO BAKE MAKERY by Cristina Suarez Krumsick. © 2013 by Cristina Suarez Krumsick.  Reprinted by permission of Grand Central Publishing.  All rights reserved.


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