In the warmer months, citrusy desserts are always a refreshing treat—particularly the tart and people-pleasing Key lime pie. However, turning on the oven in the warmer months isn’t always so appealing. That’s where an easy Key lime pie—a no-bake one—can be a great addition to your recipe box. Our Favorite Easy Key Lime Pie Recipe Let the pie cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours. Step 3: Make the Topping

Make Ahead & Freezing Instructions: You can prepare and pre-bake the crust up to 2–3 days in advance. Cover and store at room temperature. Likewise, you can mix up the filling up to 2–3 days in advance. Cover and refrigerate, then assemble and bake. Baked and cooled pie freezes well up to 3 months; thaw overnight in the refrigerator. Sweetened condensed milk is canned milk from which water has been removed, and sugar has been added. Be sure not to confuse it with evaporated milk, which is usually sold right alongside. Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy. Now, time for the filling. Grab your hand mixer and a large mixing bowl. Beat the softened cream cheese until it’s nice and smooth. Then add the sweetened condensed milk and lime juice and mix until just blended. Spoon the filling into the crust and cover. Step 3: Chill and serveAll that’s left to do is to pop the pie into the fridge for at least four hours—overnight works, too! Before serving, top with whipped topping or even homemade whipped cream. Garnish with a few lime slices for that extra finishing touch and serve.

Need help getting those picture-perfect slices? Here’s the best way to slice a pie. Key Lime Pie FAQs This pie requires a few simple steps. Most of the “work” is hands-off as the key lime pie sets up in the refrigerator, so it’s perfect in the summertime. (A lot of readers make this easy pie for Memorial Day weekend, Father’s Day, 4th of July, summer birthday parties, and Labor Day gatherings.) Make the filling: Whisk the sweetened condensed milk, lime juice, and egg yolks together (or use an electric mixer). Whisk in the lime zest. Pour into warm crust. Our Test Kitchen’s go-to easy Key lime pie recipe is a great no-bake dessert that uses just five ingredients and takes only 10 minutes to stir up. It doesn’t get much better than that! Ingredients

Lime Tie - Satin Silk

Some recipes assert that this pie is only worth making with key limes, the local name for a distinct species of thin-skinned, acidic, south-east Asian lime thought to have been brought to the Keys by Spanish sailors, and rhapsodise over their gorgeously aromatic qualities. In blind taste tests, however, this claim doesn’t always stand up, but whether or not they have a point, the fact remains that even on the Keys themselves, the limes used tend to be grown in Mexico, and even these are very rarely found outside the Americas, so I’ll be using standard fruit here. A good way to create a more well-rounded, perfumed flavour is to add zest, as most recipes suggest, whisking it with the yolks to release the volatile oils before stirring in the condensed milk and juice. Half a cup, or 120ml, juice is fairly standard – when you learn this is about four standard or 20 key limes, you may well feel relieved they’re so hard to come by. The base