David’s Restaurant

No-bake Key Lime Pie

Yield: 1 x 9” Spring-form pan—about 8 servings



2 C Graham cracker crumbs

1 ½ t Cinnamon

1 ½ t Ginger powder

1 Stick of butter, melted


1 14 oz can Sweetened condensed milk

1 ¼ C heavy cream, whipped

Zest of 2 limes—use a microplane

½ C Lime juice

½ t Cinnamon

Dash nutmeg

Method of Preparation:

1. Combine the graham cracker crumbs, cinnamon and ginger in a nine-inch spring form pan with the melted butter. Mix well with a spoon and form into a crust, pressing the crust on the sides and bottom of the pan. Place the pan in the refrigerator while you make the filling.

2. In a medium-sized mixing bowl, use a whisk to combine the sweetened condensed milk, lime zest, lime juice, and whipped cream with the cinnamon and nutmeg

3. Pour the filling into the chilled crust. Refrigerate the pie for at least three hours before cutting.

This is delicious served with some fruit compote or preserve and some freshly whipped unsweetened cream.