Easy Icebox Key Lime Pie No Bake Recipe (Gingersnap Crust)

Easy Icebox Key Lime Pie No Bake Recipe (Gingersnap Crust)
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This easy classic no bake icebox key lime pie recipe is made with a gingersnap crust base. Deliciously light, tangy, and creamy you will love our icebox key lime pie no bake made gingersnap biscuit base, coconut cream, cream cheese, lime juice and crème fraîche.

Ingredients For Gingersnap Key lime Pie Crust:

  • 3 cups gingersnap cookies (400 grams)
  • 6 tablespoon unsalted butter (90 grams)

How To Make Gingersnap Pie Crust For No Bake Key Lime Pie?

  1. Preheat oven to 180°C (350°F)
  2. Using a food processor, add the gingersnap cookies and pulse until a coarse crumb.
  3. Add in the butter and pulse until crumb-like consistency.
  4. Transfer crust mixture into 9-inch deep-dish pie dish and press firmly into the bottom and sides for even thickness.
  5. Place into oven and bake for 12 to 14 minutes.
  6. Remove from the oven and completely cool before adding the filling.

Ingredients For Easy Icebox Key Lime Pie No Bake Filling:

  • 1 cup icing sugar (120 grams)
  • 1 cup coconut cream (240 grams)
  • 1 1/4 cup heavy whipping cream (300 grams)
  • 7 tablespoon cream cheese (225grams) softened
  • ½ cup Key lime juice (120 grams)
  • 1 teaspoon lime zest from 2 limes
  • ½ cup crème fraîche (120 grams)
  • Gingersnap Cookies or Biscuits for Crust

How To Make No Bake Icebox Key Lime Pie Filling?

  1. Add the key lime juice, key lime zest, and coconut cream into a bowl and mix together using a whisk.
  2. Beat the cream cheese using a hand mixer or mixing machine with a paddle attachment.
  3. Add in the icing sugar and creme fraiche and continue to beat until the mixture is smooth.
  4. Reduce the mixer speed and add in the coconut cream mixture, mix until well combined.
  5. Place this mixture into a larger bowl and set aside.
  6. Add the cream into a bowl and beat on medium-high until stiff peaks are developed. If you a stand mixer use the whisk attachment.
  7. Add the whipped cream to the coconut cream mixture one quarter at a time until well combined. You can also use a spatula and fold in the mixture.
  8. Transfer the lime filling into the gingersnap crust and even out the surface.
  9. Place into the freezer for at least 6 hours or overnight for the best results.
  10. Remove from the freezer and thaw for 20 minutes before serving.
  11. Decorate with a freshly cut lime.
key lime pie no bake

Icebox Key lime Pie No bake

Gimme Yummy
Deliciously light, tangy, and creamy you will love our icebox key lime pie no bake made gingersnap biscuit base, coconut cream, cream cheese, lime juice and crème fraîche.
Prep Time 15 mins
Cook Time 12 mins
Chill Filling 6 hrs
Course Dessert, No Bake, Snack
Cuisine American
Servings 6 people
Calories 280 kcal

Ingredients
  

INGREDIENTS FOR GINGERSNAP KEY LIME PIE CRUST:

  • 3 cups gingersnap cookies 400 grams
  • 6 tablespoon unsalted butter 90 grams

INGREDIENTS FOR ICEBOX KEY LIME PIE CRUST:

  • 1 cup icing sugar 120 grams
  • 1 cup coconut cream 240 grams
  • 1 1/4 cup heavy whipping cream 300 grams
  • 7 tablespoon cream cheese 225grams softened
  • ½ cup Key lime juice 120 grams
  • 1 teaspoon lime zest from 2 limes
  • ½ cup crème fraîche 120 grams
  • Gingersnap Cookies or Biscuits for Crust

Instructions
 

GINGERSNAP PIE CRUST:

  • Preheat oven to 180°C (350°F)
  • Using a food processor, add the gingersnap cookies and pulse until a coarse crumb.
  • Add in the butter and pulse until crumb-like consistency.
  • Transfer crust mixture into 9-inch deep-dish pie dish and press firmly into the bottom and sides for even thickness.
  • Place into oven and bake for 12 to 14 minutes.
  • Remove from the oven and completely cool before adding the filling.

KEY LIME PIE FILLING:

  • Add the key lime juice, key lime zest, and coconut cream into a bowl and mix together using a whisk.
  • Beat the cream cheese using a hand mixer or mixing machine with a paddle attachment.
  • Add in the icing sugar and creme fraiche and continue to beat until the mixture is smooth.
  • Reduce the mixer speed and add in the coconut cream mixture, mix until well combined.
  • Place this mixture into a larger bowl and set aside.
  • Add the cream into a bowl and beat on medium-high until stiff peaks are developed. If you a stand mixer use the whisk attachment.
  • Add the whipped cream to the coconut cream mixture one quarter at a time until well combined. You can also use a spatula and fold in the mixture.
  • Transfer the lime filling into the gingersnap crust and even out the surface.
  • Place into the freezer for at least 6 hours or overnight for the best results.
  • Remove from the freezer and thaw for 20 minutes before serving
  • Garnisg with slices of lime
Keyword icebox key lime pie, key lime pie, no bake key lime pie


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