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Key Lime Pie - Make my easy 10 minute recipe for a fresh & delicious dessert!

Easy 10-Minute Key Lime Pie

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My easy Key Lime Pie recipe brings together a creamy, citrusy filling and rich graham cracker crust for a refreshing and vibrant no-bake dessert.


Hi Bold Bakers!

One of my most favorite spring and summer desserts is key lime pie! Sweet, tangy and rich, there’s a reason why this is a beloved classic. While most key lime pie recipes can take over an hour to make, this no-bake dessert cuts down on the fuss while holding on to all that punchy flavor.

Putting Together a Quick and Easy Dessert

This key lime pie recipe is one of my favorite things to make when entertaining as it’s low effort but high impact. The key lime filling comes together in just 10 minutes flat by combining cream cheese, sweetened condensed milk and heavy cream. Once whipped up, these three ingredients take on a rich texture like a cross between a cheesecake and a custard.

My easy key lime pie gives the classic recipe a much-needed makeover with the addition of lime juice and zest. Once I’ve added my graham cracker crust into my Good Cook 9” Pie Pan, I pour my key lime pie filling over the crust and allow it to set in the fridge for a minimum of eight hours. I can’t imagine an easier no bake dessert!how to make key lime pie, best key lime pie, recipe for key lime pie, key lime pie ingredients, homemade key lime pie, key lime pie recipe easy, pie recipes, pie recipe, easy pie recipes, easy pie recipe, how to make pie crust, baking, recipes, dessert pies, dessert recipes, easy dessert recipes, recipes for desserts, best dessert recipes, easy dessert recipes with few ingredients, easy desserts to make, quick desserts, simple desserts, quick and easy desserts, easy baking recipes, quick easy desserts, homemade desserts, quick dessert recipes, quick dessert recipes, key lime pie, key lime pie recipe, best key lime pie recipe, easy key lime pie, easy key lime pie recipe, authentic key lime pie recipe, no bake desserts, easy no bake desserts, easy dessert recipes no baking, no bake dessert recipes, easy no bake dessert recipes with few ingredients, american desserts,

What is the difference between a key lime and a regular lime?

The difference between a key lime and a regular lime is that a key lime is slightly more tart, making the fruit great for balancing sweet flavors. That being said, I have never really had a problem with using regular limes in all of my experience as a professional chef. Don’t worry if you can’t find key limes — go ahead and use whatever variety you can find. This pie really packs that lime punch as it has a half cup of freshly squeezed lime juice. The best key lime pie recipe WILL NOT use the store-bought stuff for this. To simply juice limes at home I always rely on my trusty Good Cook 2-In-One Juicer & Strainer. I love this product as it catches the pesky seeds and pulp I want to  avoid adding to my recipes and makes it so you can really get all the juice out of tough citrus.

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How to decorate a key lime pie

Even though this no-bake key lime pie is made in 10 minutes, it looks like it took ages. This quick dessert is dressed up to the nines, complete with whipped cream and curls of thinly sliced lime. I love to add zest and lime slices as they add vibrant color and tell people that this pie is the real deal packed with tangy, citrus flavor. To pipe on those perfect swirls or cream, I use the piping bag and nozzle included in my Sweet Creations 12-Piece Cupcake Decorating Kit. This finishing touch is so easy to do but makes my pie look super polished and professional. Feel free to load up on as much cream and lime as you see fit. Enjoy!

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Special thanks to GoodCook for sponsoring this recipe. I’m proud to be an ambassador for GoodCook so I can show you some of my favorite kitchenware products.


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3.85 from 60 votes
Key Lime Pie - Make my easy 10 minute recipe for a fresh & delicious dessert!
Easy 10-Minute Key Lime Pie Recipe
Prep Time
10 mins
Total Time
10 mins
 
Servings: 8 -10
Author: Gemma Stafford
Ingredients
  • For the graham cracker crust:
  • 2 cups (6oz/170g) graham cracker crumbs (or any plain biscuit))
  • 3/4 cup (6oz/170g) butter, melted
  • For the filling:
  • 1 can (14oz/398g) sweetened condensed milk
  • 1/3 cup (2 1/2floz/71ml) whipping cream
  • 1 cup (8oz/225g) cream cheese
  • 1/2 cup (4floz/115ml) lime juice, freshly squeezed
  • zest of 3 limes
  • 1 1/2 teaspoons vanilla extract
  • Whipped cream for decorating
Instructions
  1. Prepare the graham cracker crust by mixing the melted butter with the graham crumbs until you've reached the texture of wet sand.
  2. Transfer the crust mixture into your GoodCook Non-Stick 9 Inch Pie Pan and press down using your fingertips. Use a small bowl or cup to push the crumbs up the side of the tin. This will form an even crust. Once the graham mixture has been pressed into the tin place in the fridge to set for roughly 30 minutes. Note: If you want to be able to remove your pie from the dish to serve then line your pie tin with 2 layers of cling wrap. This will ensure you can easily remove the pie crust from the tin.
  3. While the crust is setting make the key lime filling : First juice 1/2 cup of fresh limes using the GoodCook Zester/Juicer.
  4. In a large bowl whip the cream cheese, condensed milk, whipping cream, lime juice, lime zest and vanilla. Whip for roughly 4-5 minutes until it firms up. Don't worry if your mix is not really firm as it will set up in the fridge overnight.
  5. Remove the pie crust from the fridge and fill with the filling mixture. Return to the fridge and allow to set for a minimum of 5 hours but preferably overnight. As there is no setting agent, it needs a long time in the fridge.
  6. Once set, fit a GoodCook piping bag with a nozzel then fill with whipped cream. For this I suggest using the Sweet Creations Cupcake Decorating Kit (12 Pieces). Decorate your pie with whipped cream and slices of lime and enjoy!
  7. This pie can be kept covered and stored in the fridge for up to 4 days.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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64 Comments

Write a Comment and Review

  1. Jeanette Jones on November 17, 2018 at 8:02 am

    Hi Gemma, I live in the US. I want to add gelatin to this mix. Can I use lime gelatin to the mix such as just sprinkling the jello in the mix or do I use plain gelatin? Not sure I understand the term sponging. If using line hello do I add any water? Thanks, Jeanette.

    • Gemma Stafford on November 20, 2018 at 2:17 am

      Hi Jeanette,
      Sponging gelatin just means reconstituting it. You cover it with cold water, when it softens you drain off the water. In the case of the sheets I usually squeeze then out a little in my hand then proceed.
      Take two sheets of gelatin, or two teaspoons of gelatin. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.You can do this over a pan of hot water too.Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *You can use agar, carrigeen moss, china grass too, these are plant based gelling agents, but you need to follow the directions on the packs for these, they come in different forms.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      This is easy when you try it!
      Gemma 🙂

  2. Irene25Cardoza on October 11, 2018 at 6:56 pm

    Hi Gemma, Can I add gelatin to the pie? I made it once but it didn’t firm up. It was still good.

    • Gemma Stafford on October 13, 2018 at 2:43 pm

      Yes, you can. About a packet should do.

  3. Rhonda Hamill on September 26, 2018 at 1:27 pm

    Hi, could you please tell me if the melted butter is supposed to be 3/4 cup, for the crust.
    Thank you

    • Gemma Stafford on September 28, 2018 at 1:57 pm

      Hi Rhonda,

      Yes it’s correct. if you feel its a little much you can use a little less, like a 1/4 less. But no more then that otherwise your crust won’t set.

      Best,
      Gemma.

  4. Melody K Berrian on September 4, 2018 at 1:29 pm

    Hi,
    I live in the United States. When you say whipping cream, do you mean whipped cream?

    • Gemma Stafford on September 4, 2018 at 10:46 pm

      Great question, i am referring to heavy cream 🙂

      • Melody on September 5, 2018 at 1:07 am

        Thank you

  5. Elle on August 5, 2018 at 4:44 pm

    The person who asked about pasta,I believe was asking you to post a recipe for fresh pasta rather than just asking what type flour to use. It seems they didn’t notice that this site is dedicated to sweets!

    • Gemma Stafford on August 6, 2018 at 3:27 am

      AH!
      that makes sense!
      Actually I have made a lot of pasta in my time, and perhaps in the future I may get back to it. You are right though, I focus now on baking, it is a BIG subject.
      Thank you for your input,
      Gemma 🙂

  6. Liz on August 5, 2018 at 2:45 pm

    Hi Gemma,
    I love that you make quick versions of recipes that are easily as delicious as the labor intensive ones! I think this is because you always use only fresh “whole food” ingredients. This is of huge importance to me. Thank you for showing people that “from scratch” doesn’t need to be difficult or overly time consuming; and conversely, quick and easy doesn’t need to be processed or from a box mix full of additives and artificial ingredients. You really can have it all, flavor, quickness and ease. Now if you could only keep them from showing up on my hips… 😁

    • Gemma Stafford on August 6, 2018 at 3:55 am

      Thank you Liz,
      That is it, in a nutshell! Pardon the food pun 😉
      I grew up with fresh, from scratch, savory and sweet foods. Focus on the savory, main meal of the day, fresh veg, meat, fish, and in Ireland potatoes.
      The baking was about what was seasonal too, strawberries in summer, rhubarb as available, apples in season too.
      The variety of food has expanded so much now, so plenty options for quick, fresh food.
      Thank you for your kind words,
      Gemma 🙂

  7. Shaye Arnold on August 2, 2018 at 8:55 pm

    Hi Gemma
    Here in Australia I cannot find Graham crackers. Do you know of alternatives I can use for this pie?
    Thanks
    Shaye Arnold

    • Gemma Stafford on August 3, 2018 at 2:09 am

      Hi Shaye,
      Greetings to you in OZ.
      Yes, digestive biscuits. I think these are sometimes called wheatmeal/wholemeal biscuits. (https://www.biggerbolderbaking.com/homemade-smores/) in this recipe I show you what a graham cracker is, and how to make it too. that will help you to choose the right thing,
      Gemma 🙂

  8. chichilinn on June 29, 2018 at 4:56 pm

    Hi Gemma,

    I’m your big fan from Thailand! I loved your recipes a lot – taste really good and easy 🙂 And this Key Lime is one of my fav, but I feel the filling is quite loose although I stored in a fridge over night. When I sliced it, it’s a kind like liquid. I reduced lime juice to 1/3 cup but it’s still loose. Is it a nature of this recipe? If you have any tips, please let me know 🙂

    Best,
    Lin

    • Gemma Stafford on June 30, 2018 at 12:44 pm

      Hi there,
      It is good to have you with us. I think this is an issue with your ingredients. Here in the US we get a block of cream cheese, which is designed for baking. In other places there is a tub, designed for spreading, and this is really soft. The cream you use too needs to be real dairy cream, this really thickens up and sets when combined with the cheese. If this is not what you have then you will need to use a thickening/gelling agent to make it work. This is how you do this.
      Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
      You can do this over a pan of hot water too.
      Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      I hope this is of help to you,
      Gemma 🙂

    • Carol Woolf on December 4, 2018 at 12:37 pm

      I reduced the lime juice to 1/4 cup. Much better consistency

      • Gemma Stafford on December 6, 2018 at 10:54 am

        I’m delighted to hear that!

  9. Maria E Gonzalez on June 19, 2018 at 6:58 pm

    I love your key lime pie recipe is the best.thank you.

    • Gemma Stafford on June 20, 2018 at 12:16 am

      Hi Maria,
      Thank you for this lovely comment on this recipe. I appreciate it,
      Gemma 🙂

  10. HerJamBra on May 29, 2018 at 12:06 am

    Hello Gemma,

    When I first looked at the recipe I was really surprised it didn’t have any eggs, and you didn’t have to bake. I gave it a shot because I have tried many other recipes, and this one has been one of the easiest to make by far. I have made some key lime pies before, but they were always too sweet for my husband, and his family (they like desserts, but not over the top sweet desserts). This recipe also did help me a little with my homesickness while in France (I’m not from Florida, but I have had many key lime pies back home). I did modify it a little, I have my own recipe for the crust, and I added a teeny bit more of the cream, and cheese to make not as sweet with the condensed milk, but this recipe is one of the better ones I have made so far. Thank you so much!

    • Gemma Stafford on May 29, 2018 at 2:16 am

      Hi there,
      So lovely to be in France, but always hard to be away from home. Enjoy every moment, one of my favorite places.
      I am happy too that you liked this taste of home, and that you were able to make it your own, well done you,
      Gemma 😉

  11. Xanthia on May 24, 2018 at 3:47 am

    Can you bake this instead of refrigerating

    • Gemma Stafford on May 26, 2018 at 2:49 pm

      Hi there,
      No! this will not bake well for you, sorry,
      Gemma 🙂

  12. Carol A. Silberfein on May 22, 2018 at 12:54 pm

    Hi Gemma,
    I’m so confused about using whipping cream vs heavy whipping cream vs heavy cream. I went to a few stores and finally found a pint of whipping cream. Can you use any of these creams. This recipe sounds great and I want to make this week. Please advise.
    Thanks!
    Carol

    • Gemma Stafford on May 22, 2018 at 1:53 pm

      Hi Carol,

      It is confusing. Heavy whipping cream whips the best. Whipping cream doesn’t whip very well ironically. And heavy cream I’m not 100% sure about.
      Hope this helps,
      Gemma.

  13. Carol A. Silberfein on May 22, 2018 at 12:48 pm

    Hi Gemma,
    I want to make this recipe on Thursday. I’m a bit confused with heavy cream vs heavy whipping cream vs whipping cream. I did find whipping cream at Stop and Shop. Most stores have either heavy cream or heavy whipping cream. Can you use any of them in this recipe? I feel like I need a lesson on creams. LOL
    Best,
    Carol

    • Gemma Stafford on May 23, 2018 at 3:19 am

      Hi there,
      The cream which I use for most of my recipes is fresh dairy cream. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream.
      Fresh dairy cream is usually described as heavy, or double. Take a look at the labels. The fat content will be indicated. A cream below 35% fat content will struggle to hold its shape when whipped. Fat content can run to 49% or so, and for buffalo milk it can be in the mid 50’s.
      For cheesecakes it is used in conjunction with cream cheese to set the cake. If you use a thinner cream, or a tub style spreadable cream cheese you may need to add a thickener. Some people use cornstarch/cornflour, some gelatin which I prefer for a set cake. Here is how you do that: Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
      You can do this over a pan of hot water too.
      Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      Now, are you sorry you asked? lol,
      Gemma 🙂

      • Carol on May 23, 2018 at 4:05 am

        Hi Gemma,
        Thanks for your quick response…so which cream should I use in this recipe: whipping cream, heavy whipping cream or heavy cream? These are how they are labeled at the grocery stores in NJ.
        Thanks,
        Carol

        • Gemma Stafford on May 23, 2018 at 9:11 am

          Hi Carol,
          I was not sure where you were geographically. Heavy whipping cream is what we use in the US, this will work best for this dessert,
          Gemma 🙂

          • Carol on May 23, 2018 at 12:16 pm

            Thanks!!

          • Carol A. Silberfein on May 26, 2018 at 6:23 am

            Hi Gemma,
            I made your Microwave Carrot Cake, but I baked it in an oven, your 10 minute Key Lime Pie, and your Best Ever Chocolate Chip Cookies for a party last night. They were big hits among the crowd…everyone loved all 3 including me!! Thanks for sharing such delicious recipes.
            Also, the carrot cake does not specify which size eggs, so I used large…is this what you would recommend? I used Crisco vegetable shortening to grease the pan and had a difficult time getting the cake out of the pan…what would you recommend to grease the pan? Could I use only parchment paper & nothing else?
            Best,
            Carol

            • Gemma Stafford on May 26, 2018 at 9:15 am

              Hi Carol,
              First of all thank you for your kind review of these recipes.
              Egg sizes really vary so little that it rarely will cause a problem with a recipe. The exception would be something which relies on a large egg yolk, like a mayo, but really a medium and large egg are very little different.
              For the carrot cake, and really any cake I have two methods of preparing the pan.
              1. Crisco/butter and then scatter plain/aP flour around the pan to coat it, shake off the excess.
              2. Crisco/butter the pan and use a baking paper, a greaseproof will do it. It should adhere to the oil on the pan. This really dos help a lot.
              A loose bottom pan really helps here, as does silicon,
              Gemma 🙂



  14. Yushara on April 24, 2018 at 11:02 am

    Hyy Gemma .
    Your recipe are too good.
    Can I use normal caster sugar instead of condensed milk. In key lime pie

    • Gemma Stafford on April 25, 2018 at 1:57 pm

      Hi,

      Yes you can use caster sugar. Just add some and keep tasting until you get the sweetness you like.

      Best,
      Gemma.

  15. Melinda on April 19, 2018 at 9:01 am

    Looks delicious, I’m definitely going to make this! I have a question: can I leave the condensed milk out? I would use sweetened whipping cream and that and the condensed milk would make the pie too sweet.

    • Gemma Stafford on April 20, 2018 at 7:18 am

      Hi Melinda,
      I think yes, but I am not sure what this whipping cream is!
      If it is real dairy cream, a high fat one, 35% or more, then it will work, with the cream cheese, as a cheesecake.
      If the ingredients are not right, then it will not set, without a gelling agent. Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
      You can do this over a pan of hot water too.
      Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      This is a way to get there with this recipe, while changing the recipe,
      Gemma 🙂

      • Melinda on April 28, 2018 at 12:16 am

        Thank you! I ended up using 170g condensed milk and gelatine and it set nicely. I also put some chocolate ganache on top. It was delicious!

  16. Carrrie on April 18, 2018 at 3:33 pm

    We have some allergies in our family, to say the least. This recipe looks amazing and would love to make it vegan. I know of a really good vegan cream cheese, but… I was wondering if you know of a dairy-free sub for the whipping cream? I know you have a dairy-free condensed milk, but the whipping cream would be very handy to have in the resource book, if you know what I mean. Is there even a way I could use almond milk or soy milk? Probably won’t whip up the same but is there something I could add to it to solve this? Is there something I could buy online or at a health food store? Any suggestions or ideas would be much appreciated. I really want to try some of your recipes especially as summer is coming up and I will have a lot more free time. Again this looks absolutely amazing and I absolutely love the simplicity.

    • Gemma Stafford on April 19, 2018 at 2:32 am

      Hi Carrie,
      Food allergies are really a torment for so many people, and you have my sympathy.
      There are a couple of things that will help you here. Milks can be set up, to perform like cream in some recipes, including cheesecake. (https://www.biggerbolderbaking.com/turn-milk-into-whipped-cream/) now this will never be real dairy cream, but it helps, particularly when we want to enjoy something which we miss from out treats.
      Get to know AGAR AGAR/CARRIGEEN MOSS/CHINA GRASS these are vegetable based (seaweed) gelling agents, and they are a great alternative to animal gelatin. You will need to research the best one to use, and what you can find where you live, and then experiment, but it is worth it.
      I have nut milks here too, and these may also help, almond milk is a lovely thing, but some people can be intolerant of this too.
      Check the VEGAN section here too, you may find something to suit!
      I hope this is of help,
      Gemma 🙂

  17. Gail on April 18, 2018 at 9:04 am

    Fantastic!! Everyone loved it . I think the next time I make it I will just put a couple tablespoons of the graham cracker crust mixture in the bottom of a desert dish and pour the key lime on top. It was what I would call a “soft set” pie so it was a little tricky cutting it into perfect portions. However it was delicious and easy to make if I could give it 10 stars I would!

    • Gemma Stafford on April 19, 2018 at 3:26 am

      hi Gail,
      You can set it up too. The cream cheese and cream I get here in the US sets up well, but I know that this is not so for many places.
      Using a little gelatin changes this.
      Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
      You can do this over a pan of hot water too.
      Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      Yes, this is lovely served in individual glasses too, and feels really special when we get our own portion! Thank you for this kind review,
      Gemma 🙂

      • Gail on April 19, 2018 at 4:08 am

        Thank You Gemma I will give this a try. My family has already asked me to make it again. So refreshing! I think I better plan on making two.

  18. Bee Aun on April 17, 2018 at 10:23 pm

    Hi Gemma,
    I am a really big fan of quick n easy dessert recipes but the problem is we can’t wait that long to try it!! The cream cheese mixture itself smells n tastes so good..Okay, my question is, can we freeze it?

    • Gemma Stafford on April 18, 2018 at 3:41 am

      Hi there,
      Yes, you certainly may freeze it, and you can eat it as a semifreddo, that is partly frozen, and it will be delicious too!
      Gemma 🙂

      • Bee Aun on April 18, 2018 at 5:24 am

        Thank you.. I am definitely giving the semi frozen version a try😉

      • Gail on April 19, 2018 at 5:06 am

        How long do you think this would stay good if frozen? Such a good idea! would you just wrap in freezer wrap or maybe place the whole thing in a freezer bag?

        • Gemma Stafford on April 20, 2018 at 7:36 am

          Hi Gail,
          Yes, that is what I would do, if you have a large enough freezer bag. Wrap with cling wrap alternatively, cover down well, and freeze like that. open freezing, without wrapping, to set a pie like this really works too, then wrap it really well for storage. Should hold well for a few weeks.
          Thank you for being in touch,
          Gemma 🙂

  19. Jasmine on April 14, 2018 at 8:01 am

    Ma’am.. Which are the mixed spices used in your carrot cake recipe? Please reply it’s names and ratios…. Tomorrow I want to make that cake for some guests.. So please give reply me Ma’am…

  20. Geraldine Giselle on April 14, 2018 at 3:56 am

    Hi Gemma!

    Is there any substitute I can use for the whipping cream? In my country is really difficult to find

    • Gemma Stafford on April 14, 2018 at 8:31 pm

      Hi Geraldine,

      You can try mascarpone if that helps. Or even creme fraiche.

      Best,
      Gemma.

  21. Sadie on April 13, 2018 at 4:44 am

    Hi, Gemma,
    This looks delicious, but I was wondering. . . well, I looked up key lime Pie, and according to Wikipedia it’s supposed to be like a lemon meringue pie, but with a lime custard instead of a lemon one. This looks more like a key lime cheesecake (nothing wrong with that), but since it doesn’t have a custard or meringue, does it still count?
    — Sadie

    • Gemma Stafford on April 15, 2018 at 5:19 am

      Hi Sadie,
      Well, haha! you have a point. The same applies to the Tiramisu recipe, but the idea here is SPEED!
      It is a different thing to make a custard, takes some time, and can be tricky. This is a shortcut, to the flavor and texture, but essentially is more of a cheesecake, you got me there!
      Gemma 🙂

  22. sidhpurik on April 12, 2018 at 9:28 pm

    Do one on how to make pasta from scratch please…. 😁

    • Gemma Stafford on April 13, 2018 at 6:27 pm

      Yes, I use king Arthur flours recipe for fresh pasta. It is the best I have found.

      Gemma 🙂

  23. Meera on April 12, 2018 at 4:59 pm

    I love this so much!! Have to try making this sometime 🙂

  24. Bella Smith on April 12, 2018 at 3:51 pm

    Could you make an orange cream pie next! It’s one of my favorites and it’s a unique recipe I don’t see many people doing. This pie is great by the way! Can’t wait to make it this weekend!

    • Gemma Stafford on April 13, 2018 at 6:18 pm

      Oh interesting. I’ll have to look into that.

      Great idea!
      Gemma.

  25. Helene on April 12, 2018 at 9:39 am

    Key lime pie looks delicious! Love Your recipes!

    • Gemma Stafford on April 13, 2018 at 5:57 pm

      Delighted to hear that! Thanks for the comment.

      Gemma 🙂

  26. Kesia on April 12, 2018 at 8:49 am

    Love this recipe,Gemma!!
    Will definitely try it soon…

    • Gemma Stafford on April 13, 2018 at 5:57 pm

      Delighted to hear that!

      Gemma 🙂

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