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Creamy Lime Pie


"This is my no-bake answer to traditional Key lime pie. It is quite rich with a more delicate lime flavor."
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4 h 20 m servings 434 cals
Original recipe yields 6 servings (1 pie)

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  • Prep

  • Ready In

  1. Dissolve gelatin in hot water in small bowl.
  2. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
  3. Mix Neufchatel cheese and green food coloring in a mixing bowl with an electric mixer on low until smooth and even in color. Add gelatin mixture and continue mixing to incorporate. Reserve a pinch of lime zest for garnishing the fishing pie; beat lime zest and lime juice into the cheese mixture. Fold the whipped cream into the cheese mixture using a spatula; spread into the prepared pie crust. Garnish with the reserved lime zest.
  4. Cover pie loosely with plastic wrap and refrigerate until set, about 4 hours.


  • Cook's Notes:
  • You can use either a graham cracker crust or a pastry shell, depending on preference.
  • The filling will also fit in an 8-inch pie shell.
  • Be certain the gelatin is fully dissolved before adding to cheese and be sure lime juice is fully incorporated before adding the whipped cream
  • If you want a more delicate cheese flavor, try mascarpone.
  • Can easily be made the day before. Cover more securely after 4 hours; but do not allow anything to touch the surface of the pie.
  • For a more authentic key lime color, reduce the green and add some yellow food coloring.

Nutrition Facts

Per Serving: 434 calories; 33.3 g fat; 28.7 g carbohydrates; 6.6 g protein; 83 mg cholesterol; 393 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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It was great suck it with a spoon