No-Bake Key Lime Pie

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key-largo-sunsets.comLimes can be difficult to find where I live. They are not the most popularly sold produce unlike lemons.  They are only sold at certain markets for a certain period of time during the conclusion of summer.  I was able to find some limes at the Farmer’s Market in Petach Tikvah. I’ve always wanted to attempt to make key lime pie. Key lime pie comes in many variations and can me made in many different way.  Not only did I take the easiest route but I found a healthier alternative to make this dessert as well. Besides, I am a number one fan of no-bake desserts.  This key lime pie version doesn’t require and usage of electricity nor ovens. There is nothing like beating the summer’s heat other that eating something refreshing and chilled. The simplicity of this dessert is compensated with the bold flavors it comes with.

Most key lime pies require condensed milk. My local supermarket normally sells a couple cans of those but for some reason, they were out of stock. I told a gamble and used low fat plain yogurt instead. It needed more chilling time but the wait was worthwhile. If you can find condensed milk, you can use that. If you decide to use the condensed milk, omit the sugar since it already contains a sufficient amount. Use about 1 cup or more of plain non or low fat yogurt instead. A long while ago, I made a non-dairy version of key lime pie. I used non dairy dessert whip in lieu of condensed milk. This pie needed to be baked though. Because this surprisingly delicious dessert is low in sugar and fat content, I would say it is almost guilty-free.

For this recipe, you will need:

  1. 1 “9 inch” cookie pie crust (use regular or vanilla cookies,graham crackers instead)
  2. Lime juice from 4-5 limes
  3. 1 teaspoon of lime zest
  4. 2 1/2- 3 cups of plain non fat/low fat yogurt
  5. 1/3 cup of sugar (not more)
  6. Whip cream (optional)
  7. Lime slice for decoration


Whisk yogurt, sugar, lime juice, and zest till smooth and well combined. Pour into pie crust. Cover and refrigerate for at least  6 hours and up to 1 day. Serve with whip cream topped with a thin lime slice.

Yields 8 servings


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