How to Make No Bake Key Lime Mousse Pie at Home Easy & Creamy

No Bake Key Lime Mousse Pie is a light, refreshing dessert that perfectly balances creamy sweetness with a bright citrus tang. This easy-to-make pie features a smooth and airy mousse filling made from key lime juice, cream, and sweetened condensed milk, all set on top of a buttery graham cracker crust. Because it requires no baking, it’s an ideal treat for warm days when you want something delicious without turning on the oven. The key lime flavor adds a zesty freshness that cuts through the richness of the cream, creating a dessert that feels both indulgent and refreshing at the same time. Its pale green color and silky texture make it as visually appealing as it is satisfying.

What makes No Bake Key Lime Mousse Pie especially popular is its simplicity and versatility. With just a few ingredients and minimal preparation, you can create a dessert that looks elegant and tastes amazing. After mixing the filling, it is poured into the crust and chilled until firm, allowing the flavors to blend beautifully. The pie can be topped with whipped cream, lime zest, or thin slices of lime for an extra burst of flavor and presentation. Perfect for summer gatherings, family dinners, or special occasions, this dessert is always a crowd favorite. Its combination of creamy texture and citrus brightness makes it a refreshing alternative to heavier baked desserts.

No Bake Key Lime Mousse Pie Recipe by Best Ever Desserts

Ingredients: serve 8
½ cup + 2 tablespoons sugar
2 large eggs
1 egg yolk
1 teaspoon cornstarch
1 envelope unflavored gelatin
½ cup fresh lime juice( about 4 limes)
1 tablespoon grated lime zest (about 2 limes)
6 tablespoons warm water
3 tablespoons powdered egg whites
¼ teaspoon cream of tartar
½ cup plain reduced fat (2%) greek style yogurt
1 (6 ounce) prepared reduced fat
Graham cracker crust
1 small lime, thinly sliced

Procedures:
To make filling, whisk together ½ cup of the sugar, the eggs, egg yolk, and cornstarch in a large bowl until the sugar is dissolved and the mixture in pale.

Sprinkle the gelatin over the lime juice in a small saucepan. Let stand until the gelatin is softened, about 5 minutes. Heat over medium heat, stirring occasionally, until the gelatin is completely dissolved, about 2 minutes. Stir in the sugar mixture and lime zest; cook, stirring occasionally, until thickened, about 4 minutes, about 4 minutes ( do not let boil) immediately pour into a medium, refrigerate until the filling begins to set, about 30 minutes.

Stir together the warm water, powdered egg whites, cream of tartar, and the remaining 2 tablespoons of sugar in a medium bowl until the egg white powder is completely dissolved, about 2 minutes. With an electric mixer on medium speed, beat the egg white mixture until stiff, glossy peaks from.

Whisk the lime juice mixture until smooth and creamy with a rubber spatula, gently fold in the yogurt then the beaten egg whites just until no streaks of white remain. Spoon into the crust; spread evenly. Refrigerate until firm, at least 3 hours or up to overnight. Just before serving. Garnish with the lime slices. end