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No-Bake Lemon Or Lime Pie

  • 20m Prep Time
  • 0sCook Time
  • 3h Ready In

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  • Cuisine : American
  • Course : Dessert

One 9-inch single-crust pie This is a pie for the hottest of summer days, when firing up the oven is the last thing you want to do.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 1 ½ cups (215g) fine graham cracker, vanilla wafer, chocolate wafer, or gingersnap crumbs
    • ¼ to ½ cup (50 to 100g) sugar, depending on sweetness of the cookies
    • 6 tablespoons (3 oz or 85g) unsalted butter, melted and cooled
    • (1 teaspoon ground cinnamon)
    Sub-recipe steps
    1. Put in a medium bowl, reserving a tablespoon or two for topping, if desired: 1 ½ cups (215g) fine graham cracker, vanilla wafer, chocolate wafer, or gingersnap crumbs
    2. Add and stir until well blended: ¼ to ½ cup (50 to 100g) sugar, depending on sweetness of the cookies; 6 tablespoons (3 oz or 85g) unsalted butter, melted and cooled; (1 teaspoon ground cinnamon)
    3. To shape the shell and bake, see About Crumb Crusts. When the pie is filled, scatter reserved crumbs as a topping.
  • 1 pound (455g) cream cheese
  • Finely grated zest of 2 limes
  • One 14-ounce can sweetened condensed milk
  • ⅓ cup (80g) lime juice (from 2 to 3 large limes)
  • 1 teaspoon vanilla
  • 1
    • 1 cup cold heavy cream
    • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
    • (½ teaspoon vanilla)
    Sub-recipe steps
    1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
    2. Use immediately.
  • 1
    • 1 pint raspberries, blackberries, blueberries, or strawberries, hulled, or 12 ounces frozen dry-pack raspberries, blackberries, strawberries, or blueberries, thawed
    • 3 tablespoons sugar, or more to taste
    • 2 teaspoons strained lemon juice, or more to taste
    Sub-recipe steps
    1. Puree in a blender or food processor: 1 pint raspberries, blackberries, blueberries, or strawberries, hulled, or 12 ounces frozen dry-pack raspberries, blackberries, strawberries, or blueberries, thawed; 3 tablespoons sugar, or more to taste; 2 teaspoons strained lemon juice, or more to taste
    2. Use a silicone spatula to push the pulp through a fine-mesh sieve into a bowl. Press firmly, and periodically scrape the inside of the sieve clear of seeds, which will otherwise plug up the holes. Do not waste any of the precious pulp. Continue to press until you are left with just a heaping tablespoon of stiff, clumped-together seeds. Taste the pulp, then stir in a little more sugar or lemon juice, if needed. Serve, at room temperature or chilled. Cover and refrigerate for up to 3 days.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 Crumb Crust made with graham crackers
  • 1 pound (455g) cream cheese
  • Finely grated zest of 2 limes
  • One 14-ounce can sweetened condensed milk
  • ⅓ cup (80g) lime juice (from 2 to 3 large limes)
  • 1 teaspoon vanilla
  • 1 Whipped Cream and long strands of lime zest removed with a citrus zester
  • 1 (Mango slices, fresh raspberries, or Fresh Berry Coulis made with raspberries)

Let's Cook

  1. Step 1.

    Line a 9-inch pie pan with: Crumb Crust made with graham crackers

  2. Step 2.

    Or have ready a store-bought graham cracker crust. Freeze for 20 minutes.

  3. Step 3.

    Beat or process until smooth with a hand mixer, stand mixer, or food processor: 1 pound (455g) cream cheese; Finely grated zest of 2 limes

  4. Step 4.

    Add and beat to combine: One 14-ounce can sweetened condensed milk

  5. Step 5.

    Scrape down the sides of the bowl as needed. Add: ⅓ cup (80g) lime juice (from 2 to 3 large limes); 1 teaspoon vanilla

  6. Step 6.

    Beat until very smooth. Pour the filling into the crust and smooth it out. Refrigerate at least 3 hours. Serve with: Whipped Cream and long strands of lime zest removed with a citrus zester; (Mango slices, fresh raspberries, or Fresh Berry Coulis made with raspberries)

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