This is a no-bake lime pie that packs a great taste. Japanese no bake pies are creamy because they use cream cheese, but they also use yogurt which give them a tart taste. This recipe reminds me of the type of pie you might find in Key West, although the preparation method and style is completely different and yields a much more elegant pie – the type of pie you might find at he finest Japanese afternoon tea.
Japanese Key Lime Pie
Creamy and tart, a slice of this delicious key lime pie will leave you craving more. This is a no-bake pie; it is chilled in the refrigerator and no oven is required. You will be amazed at how easy it is to prepare at home.
Japanese Key Lime Pie
This recipe uses biscoff biscuits for the crust and a cream cheese and yogurt based filling that is flavored with key lime juice and set with gelatin. It’s important to crush the biscuits down into a powder- you can do this with a food processor or with a tenderizing mallet. The crust is used on the bottom and sides of the pie and formed a thin layer – if you want to lay it on thick, then double the ingredients for the crust and make sure you have plenty.
This pie is amazing topped with fresh lime and served with plenty of berries, syrup, edible flowers or crushed nuts.
 PREP |
 COOKING |
 YIELD |
| 4 1/2 hours | 8 slices |
| PREP |
4 1/2 hours |
| COOKING |
|
| YIELD |
8 slices |
Pie Crust
- 2 1/2 TBSP butter (35g)
- 12 biscoff biscuits
Filling
- 8 oz softened cream cheese (225g)
- 7 oz plain yogurt (200g)
- 4 TBSP sugar
- 3 TBSP key lime juice
- 1 TBSP gelatin powder (10g) or agar agar
- 3 TBSP hot water to dissolve gelatin
Instructions:
Prepare Crust
- Soften the butter at room temperature for 10-15 minutes.
- Crush the cookies in a food processor, blender, or by using a tenderizer until they are completely crumbled.
- Add the butter, and combine with a fork until the mixture resembles dough with a sand-like consistency.
- Press the crust mixture into the bottom of an 8 inch/20 cm pie tin.
Prepare filling
- Using a hand mixer, blend together the cream cheese, yogurt, and sugar until completely combined and there are no lumps remaining.
- Add in the lime juice and mix in until completely combined.
- Dissolve the gelatin powder in 3 TBSP of hot water. Gradually to the filling while using a hand mixer to completely combine in the gelatin.
- Add the filling to the pie tin.
Complete the pie
- Refrigerate the pie for 4 hours until the filling has firmed up.
- Serve and enjoy. Garnish with fresh lime, fruit syrup and/or fresh fruit and berries.
Notes:
- Refrigerate this pie for up to 5 days.
- Substitute the lime juice with lemon juice to make a creamy lemon pie.
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