Easy 10-Minute Key Lime Pie
Save RecipeMy 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.
How to make a Graham Cracker crust
My easy key lime pie gives the classic recipe a much-needed makeover. Just like the classic, my Key Lime Pie starts with delicious Graham Cracker crust. Made by combining butter and Graham Cracker crumbs, this crust requires no baking instead it sets in the fridge. While the crust is setting up I whip up the filling in no time. I like to make all my pies in my Good Cook 9” Pie Pan, which is the perfect size and always ensures I can get my pie out of the tin easily. Once the crust has set 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!
[ Make your own Graham Crackers for my Graham Cracker Crust! ]
How to make a Key Lime Pie filling in 10 minutes
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.
What is the difference between key lime and a regular lime?
The difference between key lime and a regular lime is that 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.
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!
How to store Key Lime Pie
If you have any leftover Key Lime Pie (which I doubt you will…) you can cover the leftovers with cling wrap and store it in the fridge. This will keep fresh for up to 4 days in the fridge. You can also freeze leftover pie. To defrost from frozen just allow to soften in the fridge and enjoy!
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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- 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
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Prepare the graham cracker crust by mixing the melted butter with the graham crumbs until you've reached the texture of wet sand.
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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.
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While the crust is setting make the key lime filling: First juice 1/2 cup of fresh limes using the GoodCook Zester/Juicer.
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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.
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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.
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Once set, fit a GoodCook piping bag with a nozzle 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!
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This pie can be kept covered and stored in the fridge for up to 4 days.
Meet Gemma
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Hi, Gemma , can you tell me what Graham’s crackers are please , I’ve seen them in a lot of recipes but we carnt get them here ( England) I use digestives but don’t know if they are very different from Graham’s crackers , thanks and I love your recipes 😘 Diane x
Hi Diane yes graham crackers are basically digestives here in the uk or you can mix it as i do and play around and use oat biscuits or ginger biscuits whatever you prefer.
Thank you for this kind input,
Gemma <3
Hi Gemma, I have a question. Do you know how many calories it would be for a slice of this pie? I’m just starting on a Keto diet but I really want to try this pie.
Hi, i do not have the calorie info for this recipe.
KEY lime pie is only supposed to be made with KEY LIMES from the Florida Keys. Otherwise it is only LIME pie
Suzanne, we know this! Key limes are not so readily available outside of where they are grown, however, the pie is, and is commonly called Key lime Pie, just because it is!
Gemma 🙂
Hi Gemma,
To start with, I absolutely love watching you, your recipes are mind blowing😘 .. I tried the lime key pie it tasted yumm, but may be I added too much whipping cream so the cream cheese filling dint set n just melted away. But will surely click a picture next time I make it and post it here. Please share any suggestion or a tip if u think something wrong has caused the cheese to not set.
Hi Susan
thank you for your kind words.
The issue with setting may be to do with the type of cream cheese or the type of cream you used.
The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. 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.
Some cream cheese, the type sold in a tub is designed for spreading and may be too soft to set up in this type of cheesecake. The full fat versions will be better.
You may need to add a setting agent to your cheesecakes if the ingredient are not just right.
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!
I hope this is of help to you,
gemma 🙂
Amazing recipe! I tried this out on my family today and they couldn’t get enough. I strayed from the recipe and used less butter as the crumb mixture looked a little too wet. This was a mistake – stick to the recipe, it works!
I’m delighted to hear that! Great job!
As usual,there was nothing left…Gemma,the family LOVED this recipe for your key lime pie! Turned out perfectly…❤️From Newfoundland!
😀 i’m delighted to hear that, great job!
Tastes deeelish but I think I used the wrong brand of cream cheese because it’s lumpy 🙁 I’m so bummed! But at least it tastes good… I won’t make the mistake of skimping on a cheaper store brand again!
AH, this can happen if the cream cheese is too cold, was it room temperature?
Gemma thank you for a quick, easy and delicious recipe, this pie was a big hit at the Superbowl party.
I am delighted to hear that!
Gemma I’m still confused how you get the completed pie out of the pie pan on to a plate looking so pretty and intact. I have always served my pies in the pie pan for fear of breaking it when trying to lift out of pan. I have Pyrex glass pie pans, do metal pans work better? I also add a pinch of cinnamon to my graham cracker pie crust.
Hi, yes for this i always butter the tin then line it with cling wrap. After the pie is set i lift it out using the excess cling wrap on the side. Works every time, enjoy!
Gemma, can you remove this pie from the tin like you did for your coconut cream pie?
Yes, you can!
The limes you used in the Key Lime Pie recipe were large and didn’t look like the Key Limes I purchase at my local produce market. I made this pie yesterday so have to put the whipped cream on it today to finish it, but it took 18 key limes to make 1/2 cup lime juice required for this recipe. They were small. Needless to say, this certainly was not a 10 minute pie having to squeeze juice from 18 limes, zest the limes and make the crust. It probably took 10 minutes to combine the pie filling itself after the crust, zest and lime juice. I didn’t mind as I enjoy my kitchen time and was not pressed for time. I did taste the pie filling when I put it in the pie and it was very good. I’m thinking the level of sweetness could be dependent on the ripeness or quality of the key limes used. The ones I used came from Mexico and I live in New Jersey and hate to admit I do not know what a good key lime would look or taste like.
Hi Patty,
You are right about the limes. Actual Key limes (Mexican/Caribbean) are a small thing, as opposed to the one we just call lime (Persian). A different thing actually, with a similar flavor though the Key Lime is more acidic. The Key lime was widely grown in Florida at one time, no so much now, it is more the Persian one, which is sweeter and produces more juice. This one is also easier to juice, it gives up up easier.
Despite all of the trials I hope you enjoy this pie. Next time do not fret too much about the limes, I know purists may argue about this, but really the flavor is little different, and that is what matters.
Thank you for being in touch,
Gemma 🙂
Thank you for your response to my comment! I did complete the pie and have to say it was worth every minute it took to make. It was absolutely delicious and light and fluffy and heavenly! I loved that it is not real sweet too. I will be making this pie again. Since the key limes are not always available here I may try it with a regular lime. I even thought about using lemons or even oranges. I will let you know if I do another one.
Please do try it again and send us a photo. This will work very well with other citrus as well.
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.
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 🙂
Hi Gemma, Can I add gelatin to the pie? I made it once but it didn’t firm up. It was still good.
Yes, you can. About a packet should do.
Hi, could you please tell me if the melted butter is supposed to be 3/4 cup, for the crust.
Thank you
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.
Hi,
I live in the United States. When you say whipping cream, do you mean whipped cream?
Great question, i am referring to heavy cream 🙂
Thank you
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!
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 🙂
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… 😁
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 🙂
Hi Gemma
Here in Australia I cannot find Graham crackers. Do you know of alternatives I can use for this pie?
Thanks
Shaye Arnold
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 🙂
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
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 🙂
I reduced the lime juice to 1/4 cup. Much better consistency
I’m delighted to hear that!
I love your key lime pie recipe is the best.thank you.
Hi Maria,
Thank you for this lovely comment on this recipe. I appreciate it,
Gemma 🙂
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!
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 😉
Can you bake this instead of refrigerating
Hi there,
No! this will not bake well for you, sorry,
Gemma 🙂
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
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.
Hi Gemma:
Heavy Cream, also known as thickened cream in Australia, is used for ice creams that requires to go into an ice cream machine.
Kind regards:
Hayden
Thank you, Hayden, for this input. I did research this before and discovered that it has added ingredients to thicken it. This will work well for many recipes, but not so much for our ice cream recipes, though I have not tried it. The fat content is what matters, at 35% fat content you almost cannot go wrong.
Gemma 🙂
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
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 🙂
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
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 🙂
Thanks!!
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
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 🙂
Hyy Gemma .
Your recipe are too good.
Can I use normal caster sugar instead of condensed milk. In key lime pie
Hi,
Yes you can use caster sugar. Just add some and keep tasting until you get the sweetness you like.
Best,
Gemma.
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.
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 🙂
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!
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.
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 🙂
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!
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 🙂
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.
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?
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 🙂
Thank you.. I am definitely giving the semi frozen version a try😉
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?
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 🙂
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…
Hi,
The recipe can be found at the bottom of this page https://www.biggerbolderbaking.com/best-ever-carrot-cake/.
Best,
Gemma.
Hi Gemma!
Is there any substitute I can use for the whipping cream? In my country is really difficult to find
Hi Geraldine,
You can try mascarpone if that helps. Or even creme fraiche.
Best,
Gemma.
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
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 🙂
Do one on how to make pasta from scratch please…. 😁
Yes, I use king Arthur flours recipe for fresh pasta. It is the best I have found.
Gemma 🙂
I love this so much!! Have to try making this sometime 🙂
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!
Oh interesting. I’ll have to look into that.
Great idea!
Gemma.
Key lime pie looks delicious! Love Your recipes!
Delighted to hear that! Thanks for the comment.
Gemma 🙂
Love this recipe,Gemma!!
Will definitely try it soon…
Delighted to hear that!
Gemma 🙂