This dessert includes a layer of cookies inside that soften overnight, creating the most delightful contrast of textures—and did I mention that it's no-bake? Here's what to know about this fan-favorite recipe.
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As the pie chills overnight, the cookies absorb moisture from the filling and soften into buttery layers, like a lime-scented icebox cake. She used Pepperidge Farm Buttercrisp cookies because they’re the perfect balance of sweet and snappy, but you can use any thin, crispy cookie you love. Graham crackers work great too!
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How to Make No-Bake Key Lime Cookie Pie
The graham cracker crust is easy to mix and press into a pie dish. Crush the crackers and add a bit of brown sugar and melted butter to bind everything together for a classic, caramel-kissed crunch at the base. Once it's pressed onto the pie dish, put it in the fridge to chill while you make the filling.
Once you have the base ready and the filling mixed, you make the pie by layering the filling and the cookies. From here, the pie comes together like a dream. A bit of lime zest and cookie crumbs sprinkled on top add the perfect finishing touch. After a night in the fridge, the pie slices beautifully and holds its shape with no runny mess.
What Fans Are Saying About This No-Bake Pie
Fans flocked to the comments to share their excitement about this easy recipe. Many of them had made it before and gotten rave reviews. "The pie is an absolute hit," said one commenter. "I made it last summer for family and it was requested several more times."
Other commenters hopped in to mention that this recipe reminded them of a Carlota de Limón, a Mexican lime icebox cake that's made in a similar way and often uses Maria cookies for the layers. A few folks had some Carlota-making tips, so I'll be looking into those too before I give this recipe a try.
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