Easy to make, sweet and sour, this recipe brings together a creamy citrus filling for a refreshing vibrant no-bake dessert. #Pie#Dessert
Ingredients
2 cups (170g) graham cracker crumbs
¾ cup (170g) butter, melted
1 can (398g) sweetened condensed milk
1/3 cup whipping cream
1 cup (225g) cream cheese
½ cup freshly squeezed lime juice
Zest of 3 limes
1 ½ tsp vanilla extract
Whipped cream and lime slices for décor
Directions
Mix graham cracker crust with butter until you’ve reached the texture of wet sand. Pour crust into pie dish, press down using a back of a spoon and spread out crust evenly.
refrigerate pie crust for at least 30 minutes before pouring in the filling
Use your Ventray Juicer to make fresh lime juice
In Ventray Standmixer bowl, add in all the rest of the ingredients, blend using a whisk attachment over medium to high speed until mixture are thoroughly blended and begin to firm up
pour filling into pie crust and return to fridge to allow it to set for at least 6 hours. Preferably refrigerate your lime pie overnight since there’s no setting agent in this ingredient
Pipe whipped cream, decorate with lime slices and serve