No-Bake Key Lime Pie Recipe
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Key Lime Pie with Supplant Shortbread

From BBQ cookouts to dinner parties, our no-bake key lime pie recipe will always impress! The buttery base is made with crushed Supplant shortbread for the perfect crunch combined with a lusciously smooth topping and a zesty lime jelly!

Time 2hr30mins
Serves 8
Easy
Buy Ingredients
Ingredients

For the pie:

  • 10 oz. Supplant Plain Shortbread
  • 5 oz. butter
  • 16 fl oz. heavy or whipping cream
  • 1 can (14 oz.) condensed milk
  • 4 limes, zested & juiced

For the lime jelly:

  • 4 limes, juiced
  • 1.5 fl oz. water
  • 3.5 oz. sugar
  • 2 sheets of gelatine
Directions

  1. Line a cheesecake tin with baking parchment
  2. Melt the butter (on the hob or microwave). Whilst the butter is melting, put the shortbread in a freezer bag and crush. If you prefer, put the cookies in a food processor and blitz, until finely crushed. Add the crushed shortbread to the melted butter and mix well.
  3. Add the crushed shortbread to the cheesecake tin and press down firmly. Put in the fridge to cool and set.
  4. In a large mixing bowl, whip the cream until soft peaks form. Add the condensed milk, lime juice, and lime zest to the cream and gently fold together.
  5. Pour the thick mixture on top of the crushed shortbread in the tin and put back into the fridge to set.
  6. To make the lime jelly, start by putting the gelatine in a bowl of cold water to let it soften.
  7. In a small saucepan, add the lime juice, water, and sugar and slowly heat and stir until all of the sugar is dissolved.
  8. Squeeze the gelatine sheets to remove excess water, add to the saucepan, and continue to whisk until the gelatine has dissolved.
  9. Allow to cool slightly, and then pour the jelly on top of the key lime pie. Place back in the fridge for at least 1 hour until fully set.
  10. When cooled and set, carefully remove the side of the cheesecake tin - but always check the jelly is set before doing so! Decorate with additional lime zest and serve up!
Have You Seen Our Other Recipes?
Vegan Chocolate Cupcakes
Fresh Pesto with Supplant Grain & Stalk Pasta
Vegan Chocolate Dipped Soft Pretzels
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