Lime Cracker Pie
The easiest version of key lime pie ever, this five minute, no bake dessert made with layers of Ritz crackers and a lime pudding filling is easy, refreshing and a new favorite!
Servings 6 people
Calories 430kcal
Ingredients
- 1 cup heavy cream (whipping cream)
- 1 can sweetened condensed milk 14.5 oz, 400g
- 2-3 teaspoon lime zest, from 3 lemons
- 1/4 cup lime juice (3-4 limes juiced)
- 40 ritz crackers 140g
Whipped topping (optional but recommended):
- 1/2 cup heavy cream whipping cream
- 2 teaspoon powdered sugar (icing sugar)
- 1/4 teaspoon vanilla optional
Instructions
For the key lime trifle:
- Whisk together the condensed milk and heavy cream in a large bowl until combined. Add the lime zest and juice and keep whisking about one minute until thickened.
- Assemble the pie by spreading about 1/2 cup of the filling on the base of the serving dish (I used a 9 inch pie pan, but you can also use an 8x8 9inch square pan. Top with a layer of Ritz crackers. Spread another 1/2 cup or so of filling, then add another layer of Ritz crackers. Keep going until your final layer of filling. (I had four layers of filling and three layers of crackers)
- Place in the fridge for 2 hours or overnight. The longer it sits, the more cake-like the crackers become. When ready to serve, prepare the whipped cream topping.
For the whipped cream topping:
- Beat together the 1/2 cup of whipping cream with the icing sugar and vanilla until soft peaks form. Spread on top of the key lime pie, and garnish with extra lime zest or lime slices if desired.
Notes
Recipe adapted from J. Kenji's recipe on Food52.
Nutrition
Calories: 430kcal