If you’ve been following our shenanigans for a while then you’ll be familiar with my recipe for Key Lim Pie, which I have slowly perfected over time. It’s the Pie’s favourite pie that I make, so when his birthday rolled around this year I decided to do my best to make it again. The thing is, it’s been really hot, and I didn’t want to do much heavy baking. Also, LongJohn decided to go through the growth spurt from hell that week as well, so I had to make something easy that I could do while pretty much wearing him constantly.
I found a few recipes online for no-bake versions but one of them required the use of a frozen can of limeade, and the other was bottled lime juice and Cool Whip. While I DID still have leftover Cool Whip in the freezer from the pre-labour cheesecake, I was reluctant to cut TOO many corners. That meant that I was at least going to use real key limes in my recipe.
And as Fussellette was staying with us at the time, we went with gluten-free Oreo-like cookies for the crust. This recipe makes two 9″ pies. Easy peasy.
So start by chucking two packs of Oreos or Oreo-like cookies into your food processor with about 1/2 cup shredded coconut.
Buzz, buzz, buzz. Then tip in about 1/3 cup softened butter and give that a whaz until you get crumbs that stick together when you press on them.
Press the crumbs into two 9″ pie dishes and bake at 350°F for about 12 minutes. Let those cool completely. I did this pie over the course of three days, so the pie crusts were done on day one. If you really don’t want to bake at all you can buy a pre-made graham crust, but I like my key lime to have a chocolate crust and they really don’t have gluten-free versions of that at the grocery store near my house.
Next, we deal with the limes. For two pies you’ll need 2lbs key limes. Grate the zest from each one. It takes for-freaking-ever.
Next, you’ll need to juice them. This many limes should yield between 1 and 1 1/3 cups of juice.
I did the grating and juicing while wearing a grumpy newborn. Pro tip: roll the limes between your palm and the cutting board before cutting them open to juice them. It bruises the little globule things that hold the juice and makes it easier for you to extract the liquid.
When you’re ready to assemble (day three in my case), grab as well 2 cans sweetened condensed milk, 2 cups Cool Whip (frozen), and 1 cup whipping cream.
Combine all ingredients in the bowl of a mixer and stir to combine.
Additional pro tip: frozen Cool Whip acts like a shovel and literally scoops all your liquids out of the bowl when mixing, so I would recommend breaking it into chunks first.
Then you can taste your filling. I may have spilled some on the baby, but he was asleep and didn’t mind.
Your batter will be whitish with green flecks. Totally not authentic, but nice and tart.
Divide the filling between the two shells.
Clean up your mixer after the filling explosion.
Chill the pies for a couple hours until set.
Serve and enjoy!