If you're searching for a dessert that combines tangy citrus with creamy lusciousness, look no further than Timeless Lime Delight. This simple, no-bake pie is perfect for any occasion where you want to impress without spending hours in the kitchen.
Graham cracker crumbs form the base of our pie crust, providing a slightly sweet, crunchy texture. Granulated sugar is mixed in to sweeten the crust just right. Unsalted butter, when melted, binds the crumbs together and adds richness.
Cream cheese is the creamy foundation of our filling, lending it a smooth and tangy flavor. Sweetened condensed milk adds sweetness and a silky texture. Fresh lime juice is the star of the show, offering a tart zing, while lime zest intensifies the citrus aroma. Heavy whipping cream, with a touch of powdered sugar, gives the pie its light and airy topper.
This pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of fresh whipped cream. For a bit of crunch, you can sprinkle some toasted coconut flakes on top. If you're serving it at a party, garnish each slice with a thin lime slice or some extra zest for a pop of color.
Start by combining the Graham cracker crumbs and granulated sugar in a medium bowl. Stir in your melted butter until everything looks evenly coated. Once mixed, press this crumbly mixture into the bottom and up the sides of a 9-inch pie dish, making sure it's nice and compact. This forms the base of your pie.
Next, grab a large bowl and beat the softened cream cheese until it's completely smooth. Slowly incorporate the sweetened condensed milk, ensuring it's fully mixed before you move on. Now, add the fresh lime juice and zest, stirring until everything is well blended together. Pour this creamy mixture into your prepared crust, spreading it out evenly.
In a separate bowl, whip the heavy cream with the powdered sugar until you have soft peaks. This means when you lift the whisk out, the cream holds a peak that gently falls over. Spread this whipped cream gently over the lime filling, covering it completely. Finally, refrigerate your pie for at least four hours, or until it’s set and ready to serve.
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