Tuesday, July 19, 2011

No Bake Lime Cracker Pie

I'm sure I'm not alone in hating this awful heat. I know everyone else across the country must be as tired of it as I am and staying out of the kitchen, if at all possible, is my goal til things cool down!

So making desserts that don't require turning on the oven can be a challenge...unless ice cream every day works for you! ( Well, okay, ice cream every day does, in fact, work for me but sometimes you want a little bit more!).

So let me just say,  I love the seriouseats.com site and I was so excited when they gave "sweets" a separate category. And when I found this no bake "pie" recipe I knew I had to give it a try.

It really is delicious. It's sweet and salty and there are only 4 ingredients. Around here we've been calling it "faux key lime pie". But, hey, whatever name you give it...it's cool, creamy and perfect for dessert on a hot night.

You'll need lime zest for the top so zest them before you squeeze the limes.

Combine the condensed milk and heavy cream in a large bowl.

Add in the lime juice and whisk til thickened.

Spread one cup of the filling on the bottom of the pie plate or casserole dish.
Top with a single layer of crackers, then repeat til all the crackers and filling are used, ending with the filling.

Then sprinkle the top with lime zest and chill at least 2 hours, but overnight is better.

No Bake Lime Cracker Pie, (from seriouseats.com)

(Note: I halved the recipe and used a 7" glass pie dish)

2 (14 oz.) cans sweetened condensed milk
1 pint heavy cream
1/2 cup lime juice plus 1 tbsp. lime zest
10 oz. ( about 2 1/2 sleeves) Ritz crackers*
You will need a deep dish pie plate or 11" oval casserole.

1. Combine condensed milk and heavy cream in a large bowl.
2. Add lime juice and whisk til thickened, about 1 minute.
3. Spread 1 cup of the filling on the bottom of pie plate or casserole.
4. Top with a single layer of crackers, then repeat, alternating layers of filling and crackers til plate is full.
5. Sprinkle top with lime zest and cover and put into refridgerator for at least 2 hours, but it's best to chill overnight so the crackers fully absorb the custard.
* Next time I make this, I'm going to use graham crackers instead of the Ritz crackers. It may taste even more like key lime pie... what do you think?
Please let me know if you make it and how it turns out for you.


  1. This sounds so refreshing. I think if (when) I try it out I might go with evaporated milk so I can control the sugar, as I tend to like things less sweet than most people. I love the Ritz crackers as a crust... then again I just love Ritz crackers :). How about a salted graham cracker crust? That way you get the best of both worlds. I've found that a 1/4 tsp of salt in the crust and you can juuust taste it :).

  2. Hi Adam,
    I think the salted graham cracker would be great.
    Let me know how it comes out if you make it!

  3. Hi Susan,

    My name is Jenny and I write for http://www.favedietsblog.com - the FaveDiets blog. I just wanted to let you know I recently discovered your blog for myself, and your recipes and posts are simply terrific. I particularly enjoyed your recipe for No-Bake Lime Cracker Pie, so much so that I linked to it from my most recent blog post. You can see it here: http://www.favedietsblog.com/easy-summer-desserts-no-bake-pies/


  4. Love your pics and the pie was awesum!...i tried it out with lemons...yummm...also mentioned you on my blog!




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