March 14th was Pi Day. My daughter texted me and asked if I had a piece of pie to celebrate Pi Day. I had not. She said she brought home a piece of strawberry rhubarb (one of my dad’s and my favorites), a piece of banana crème, and a piece of key lime. I also realized that I hadn’t had a paczki on Fat Tuesday either. To make up for those two dessert opportunity fails, I made a key lime pie for St. Patty’s day. Other recipes I’ve used for key lime pie have sweetened condensed milk, sour cream, and eggs and require baking. This recipe is super simple and requires no baking. And it comes together quickly, especially when you use a pre-made graham cracker crust.

Ingredients

1 package of lime jello (regular or sugar free)

3/4 c boiling water

8 oz of room temperature cream cheese

3/4 c powdered sugar

1 1/2 c heavy cream

lime zest

4-6 T of fresh squeezed lime juice (I used key limes)

Graham cracker crust (your own or from the grocery)

In a small bowl whisk together the jello and boiling water. Set aside to cool to room temperature.

In a mixing bowl beat together the cream cheese, lime zest, and powdered sugar until thoroughly combined.

Add the jello that has cooled to room temperature, the lime juice, and the heavy cream.

Beat at medium speed for a couple minutes, then increase the speed, and whip until light and fluffy. Using a rubber spatula put the mixture into your pie shell. Refrigerate for several hours or overnight before serving.

Slice and enjoy!

NOTE: I have also made this substituting lemon for the limes. While I haven’t tried it, I think you could easily change this up using raspberries or strawberries and coordinated gelatin. Always great to have a dessert that comes together so quickly and satisfies the sweet tooth without being too heavy or filling.