No-Bake Lemon Or Lime Pie

Ingredients

• Hide ingredients for Crumb Crust made with graham crackers 1 Crumb Crust made with graham crackers (opens in new tab) Crumb Crust made with graham crackers
  • 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
• Hide ingredients for Whipped Cream and long strands of lime zest removed with a citrus zester 1 Whipped Cream and long strands of lime zest removed with a citrus zester (opens in new tab) Whipped Cream and long strands of lime zest removed with a citrus zester
  • 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.
• Hide ingredients for (Mango slices, fresh raspberries, or Fresh Berry Coulis made with raspberries) 1 (Mango slices, fresh raspberries, or Fresh Berry Coulis made with raspberries) (opens in new tab) (Mango slices, fresh raspberries, or Fresh Berry Coulis made with raspberries)
  • 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.