First thang’s first – this pie is amazing. The crust is so far beyond delicious that a word hasn’t even been invented yet to describe how good it tastes. UH-MAZING. And the filling has three ingredients, stirs together in no time flat, and is also ridiculously tasty.
BUT I did call this a no-bake pie….which is a tiny bit of a white lie. The filling is definitely no-bake (and it’s the best key lime pie, in my opinion), but the crust does need baking. The thing is, you could totally make a regular cookie-crumb crust and not-bake it and it would be fine. I just had to tell you about this crust. I JUST HAD TO.
This crust is Christina Tosi-inspired, and as with all Tosi recipes, it straddles the addictive line between salty and sweet like a hot cowboy on a bull at a rodeo. I apologise for that cheesy metaphor.
The texture of this crust is so crunchy and flaky, and the taste is so buttery and salty-sweet, it reminds me most of a deeply caramelised piece of puff pastry. But instead of laminating pastry, I literally just crunched up some Ritz’s with my hands. Ladies and gents, that is a win.
But, like I said, you do need to slam this crust into the oven for 20 minutes. It’s essential because without that baking-time, the crust is really really crumbly and doesn’t stay together at all. You’d have to pulverize the Ritz down to a powder to get it to stick, and then you lose all that great texture.
Like I said, this would be just as good with a cookies-and-butter crust, unbaked – and if you have no oven, or don’t want to use your oven I highly recommend that route. But I swear to candy, I will never not make this crust again.
The filling of this pie is another total joy. I love things with three ingredients that taste amazing. Butter, toast, jam – amazing. Cookie, chocolate, marshmallow – amazing. Lime juice, condensed milk, whipped cream? AMAZING!
The coolest thing with this filling is the chemical reaction that takes place when the lime juice hits the condensed milk. It thickens up instantly into a sort of soft, cheese-cakey texture. And then you fold through the whipped cream and get this luscious, light custard that firms up and slices beautifully.
I love how low-rent the ingredients in this pie are, but it totally turns heads in the eating! And there’s something about the look of this thing, with it’s ramshackle cracker-crust and zest-scattered filling that really floats my boat.
Whether it’s hot where you are, or you’re just trying to bring in the Spring, this is the thing to make this weekend. Have a great one!
- 100g (1 sleeve) Ritz crackers - plain
- ⅓ cup (75g) caster sugar
- 100g butter, melted
- 14oz (395g) can condensed milk
- ½ cup lime juice (that was 3 fat limes for me)
- zest of 2 limes
- 1 cup (250ml) double cream, whipped
- For the crust, place the ritz crackers into a large bowl, and use your hands to crush them down - you want some pieces about ¼ of a ritz, and lots of rubble.
- Add the sugar and the butter to the bowl, and stir to combine, and then pat into a 9 inch (23cm) pie pan.
- Bake the crust in a 300F/150C oven for 15-20 minutes or until deep golden brown. Set aside to cool completely.
- For the filling, place the condensed milk into a bowl and add the lime juice, and half the zest. Stir until combined, then fold through the whipped cream.
- Pour the filling into the crust, scatter over the remaining zest and then refrigerate for at least 2 hours, or until completely chilled and set.
- Slice and serve!