This key lime pie is definitely one of my favourite desserts for many reasons, first because it’s delicious (obviously), but also because it takes very little time to make, it doesn’t require any baking and it could be somewhat described as a healthy dessert.
This pie can be made on the day and chilled for a couple of hours, however, I prefer to make it a day in advance so the inside of the pie sets completely. This pie is honestly so creamy you won’t be able to stop eating it!
What are key limes and do I have to use them for this pie?
A key lime pie gets its name after a type of lime called key lime which grows in the Florida Keys, although it seems like nowadays there is not commercial production of them in the area. Key limes are more yellow in colour and have more seeds than regular limes.
With regards to the second question, no, you don’t have to use key limes to make this pie, I can’t find key limes in the UK, so I just get normal limes from the supermarket, so don’t stress if you can’t find them either!
No bake and sugar free
Indeed! This pie requires no baking which is why it’s so quickly to make! All you have to do to prepare the filling is boil double cream with honey and add lime juice and zest. I somehow always ruin baked cheesecake like desserts, so I always go for this type instead. About the sugar, a little bit of honey in this cake does the trick beautifully!
Sugar Free Key Lime Pie (no bake)
- 250 gr of digestive biscuits (Graham crackers)
- 60 gr of honey plus and extra 2 tbsp for the cookie base
- 80 gr of butter
- 450 ml of double cream
- 1 tsp of vanilla extract
- The zest of 1 lime
- The juice of 1 and 1/2 limes
- Optional: extra double cream to top the pie
- Preheat the oven at 170 degrees.
- Using a rolling pin or a food processor, blend the biscuits until they turn into crumbs. While you do that, melt the butter completely. Transfer the biscuit crumbs into a bowl and pour the melted butter over together with the 2 tbsp of honey. Mix well.
- Transfer the mix to a pie dish and spread over the bottom and up the sides, firmly pressing down.
- Cook in the oven for 8 minutes.
- While the pie base is cooking, mix the double cream and honey in a large pot and cook over medium heat until it starts simmering. Make sure you use a larger pot than you think you’ll need as the cream will start to raise in the pot. Cook for 5 minutes and then take off the heat.
- Transfer into a glass bow or jar and add the lime zest, lime juice and vanilla extract. Mix well using a whisk. Feel free to try the mix as you are adding the lime so it’s to your taste.
- Pour the filling on to the crust and leave to chill for at least 2 hours or (preferably) overnight. This pie is best enjoyed with some whipped cream!
NOTE: the measurements in this recipe are specific for a 22 cm (8.6 inch) tart pan.