Quick and Easy No Bake Lime Curd Pie Recipe
When you want a dessert pie that offers lots of flavor, then you’ll definitely love this sweet-tart No Bake Lime Curd Pie.
If you were to describe the ultimate lime pie, what would it taste like? For me, it has to have lots of lime flavor—like the real deal. It can’t be too heavy and it has to have a great crust.
Now, this isn’t bragging when I say this pie has it all: lots of lime goodness, along with a light and airy, cream cheese filling, and an Oreo—yup—Oreo Pie Crust.
What you’ll love about this dessert is that you can make it ahead of time and it’ll be ready when you are.
You see, I’m always on the lookout for quick and easy pies, and this recipe for No Bake Lime Curd Pie doesn’t fail.
It’s made with ingredients that most folks have in their pantry.
Although the one ingredient that many folks might not have tried but is the star ingredient in this recipe is Lime Curd.
Lime curd is a dessert spread that is made with fresh limes, butter, sugar and egg yolks. It differs from jam in that fruit curds have a custard consistency.
I used Dickinson’s Lime Curd for this recipe because it was smooth and creamy and has a great lime flavor that isn’t overpowering. Many grocers carry this brand nowadays, so you shouldn’t have a difficult time finding it.
If you can’t find it where you live, you can definitely order it from Amazon. (affiliate link)
Use a stand mixer with a paddle blade and slowly mix soften cream cheese, powdered sugar and the fresh ingredients: lime curd, lime juice and zest together.
Follow this with half of a carton of Cool Whip and mix again.
Finally, fill the Oreo Pie Crust with this filling and top with the leftover Cool Whip.
Refrigerate the pie for approximately three hours. This isn’t written in stone, but you’ll want the pie to be set before serving it.
All in all, this pie comes together in under 10 minutes, start to finish, but that being said, if you can’t wait three hours for it to fully set—well, go ahead and dig in. It won’t disappoint.
Now, I know you’re probably wondering if you could use lemon curd instead of lime. The answer is a resounding: Yes!
Again, I’d recommend Dickinson’s Lemon Curd.
You’ll use the same amount of lemon curd, lemon juice and lemon zest as the lime version. The rest of the recipe stays the same.
Be sure to refrigerate any leftover Lime Curd Pie, but I warn you, this pie is sooo good, you might just find that mysteriously any leftovers will disappear without a trace. Enjoy!
For more delicious quick and easy dessert ideas, be sure to check out Wisconsin Homemaker’s Recipe Section.
No Bake Lime Curd Pie
- 1 Oreo Pie Crust
- 8 oz cream cheese softened
- 3/4 cup powdered sugar
- 1 tbsp lime juice
- zest of 1 lime
- 3/4 cup Dickinson’s Lime Curd
- 8 oz Cool Whip regular
- Using a stand mixer (paddle beater), beat the cream cheese and powdered sugar until mixed well.
- Next add lime juice, lime zest and lime curd. Mix well.
- To this, add half of the Cool Whip and mix well, again.
- Spoon the filling into the prepared crust and level.
- Then, spoon on the rest of the Cool Whip to cover the top of the pie.
- Refrigerate the pie for at least 3 hours.
- Slice and Serve. Enjoy!