No-Bake Key Lime Pie 
Mix ingredients and pour into a pre-baked crust

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Easy chiffon pie recipe in a light flaky pre-baked crust.
I was introduced to this fabulous creamy textured dessert aboard a 5 Star cruise ship, fell in love with it and couldn't wait to get back home to make it myself the way they did.. it is slightly tart and not too sweet... it's  excellent!! See more gourmet dessert recipes with photographs

Key Lime Pie

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No-Bake Key Lime Pie
recipe and photograph byPeggy Bucholz for

Recipe Type: fruit, chiffon

Prep Time: 25 min
Total Time: 25 min
Yield:  9-inch pie (8 servings)


1-1/2 teaspoons unflavored gelatin (one envelope)
3/4 cups sugar, divided
1/4 teaspoon Kosher salt
1/2 cup fresh key lime juice (no substitute)
4 eggs, separated
1/4 cups water
2 drops green food coloring
1 cup heavy cream
1 9-inch shell (recipe below or purchase from grocer)


In a saucepan combine gelatin, 1/2 cup sugar plus 3 tablespoons and salt.

In a small bowl whisk together lime juice, 4 egg yolks and water; add to the gelatin mixture cooking over medium heat stirring constantly until the mixture comes to a boil. Remove from heat, add food coloring. Cover and chill thoroughly in the refrigerator stirring occasionally until mixture thickens slightly.

In a medium sized bowl beat the 4 egg whites gradually, add the remaining 1 tablespoon sugar and beat to soft peaks. In another clean medium sized bowl whip the cream to soft peaks.

Fold beaten egg whites and whipped cream into the chilled gelatin mixture; fill the cooled pre-baked crust (recipe follows, optional); chill until filling is set and serve.

Light Flaky Crust
1 cup all purpose flour
1/4 teaspoon salt
1/8 teaspoon sugar
1-1/2 tablespoons Crisco shortening, chilled
1/4 cups butter, frozen, coarsely grated
ice water

Preheat oven to 450 degrees F.

In a food processor pulse the flour, salt and sugar; gradually add the shortening and butter just until blended, do not over-process. Add small amounts of ice water until dough forms a ball. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.

Roll out the dough, fit loosely into a 9-inch pan without stretching, flute (crimp) the edges; prick bottom and sides generously with a fork to prevent bubbling and rising up.

Refrigerate for 30 minutes or longer to insure a crisp crust then bake for 8 to 10 minutes or until light golden brown. Remove from oven and cool on a rack.

Wine recommendation: Muscat

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