• 2 cups (240 g) pecans (or any unsalted nut of your choice)
• 2–3 tablespoons (30–45 g) unsalted butter, melted (or nondairy alternative)
• 1–2 tablespoons (12–25 g) brown sugar (adjust to taste)

Key Lime Filling

• 2 packages (16 oz / 450 g total) cream cheese, softened
• 1 can (14 oz / 400 g) sweetened condensed milk
• ½ cup (125 ml) key lime juice (or regular lime juice)
• 1 teaspoon (5 ml) vanilla extract
• Zest of 1 lime

Whipped Cream Topping

• 1 cup (240 ml) heavy whipping cream
• Juice of 1 lime or ½ tablespoon (7 ml) key lime juice
• Extra lime zest for garnish

Instructions

1. Make the crust: Place the pecans in a food processor and pulse until finely ground. With the processor running, add the brown sugar, then slowly pour in the melted butter. The mixture should hold together when pressed.
2. Press into pan(s):
   • For a 9-inch (23 cm) pie plate: Dump the mixture into the plate and press firmly onto the bottom and up the sides.
   • For individual servings: Divide evenly among ramekins or custard cups and press down.
     Place in the refrigerator for 20–30 minutes or the freezer for 10–15 minutes until firm.
3. Prepare the filling: In the food processor (or stand mixer), beat the softened cream cheese for 1–2 minutes until light and airy. Add the sweetened condensed milk and process until smooth. Mix in the key lime juice and vanilla extract for another 20–30 seconds until fully combined. Fold in the lime zest.
4. Assemble: Pour the filling into the chilled crust(s). Refrigerate for at least 3–4 hours (or freeze for 20–30 minutes for a firmer, semi-frozen texture).
5. Whip the cream: Just before serving, whip the heavy cream with the lime juice until soft peaks form. Spread or pipe over the pie.
6. Garnish & serve: Sprinkle with extra lime zest. Keep chilled until ready to enjoy.

Chef’s Tips & Variations

• Make it dairy-free: Use nondairy cream cheese, condensed coconut milk, and coconut cream for the topping.
• Nut-free crust: Substitute with gluten-free graham cracker crumbs or crushed pretzels mixed with butter.
• Sweeter or tarter: Adjust the brown sugar in the crust and add more or less lime juice to the filling to suit your taste.
• Make ahead: This pie keeps beautifully in the refrigerator for up to 4 days.
• Presentation: Serve in pretty glasses or jars for an elegant no-bake twist.

This Gluten-Free No-Bake Key Lime Pie is creamy, tangy, and bursting with authentic Florida flavor — without turning on the oven. It’s always a crowd-pleaser at summer gatherings and holiday tables alike.Enjoy!