Creamy Lime Pie

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This is my no-bake answer to traditional Key lime pie. It is quite rich with a more delicate lime flavor.

By maigrey

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Recipe Summary

prep:
20 mins
additional:
4 hrs
total:
4 hrs 20 mins
Servings:
6
Yield:
1 pie
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Dissolve gelatin in hot water in small bowl.

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  • Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.

  • 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.

  • 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; protein 6.6g; carbohydrates 28.7g; fat 33.3g; cholesterol 82.7mg; sodium 392.7mg. Full Nutrition
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