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This No Bake Buttermilk Strawberry Key Lime Pie is an incredibly easy dessert to make. It is creamy and tangy with the perfect balance of sweet and tart and topped with fresh strawberries! Make this easy no bake pie for your next potluck pie or Easter dessert! Feel free to swap the berries out for whatever is in season.
Of all the things in the world that I love to cook, dessert just isn’t one of them. I am not saying that I don’t love to eat dessert. I’m not saying that at all. What I’m saying is that I want my dessert to be as simple as cooking a stir-fry. I am a fan of the throw-it-all-in-a-pan-and-see-what-comes-out-method. (That’s a method, right?) Desserts are not like that. Desserts require attention and measuring cups and spoons and a careful eye on the temperature of your oven. They take precision and timing and I’m here to tell you, I am just not that person.
Which is why I love gelatin (How do you like that segue?).
Unflavored gelatin and I go way back. It has been helping me hold stuff together for a long time now. I’ve done lots of Jello molds and mousses with my trusty box of Knox gelatin and it can be just the help you need when making something like this No-bake Strawberry Buttermilk Key Lime Pie.
Now, I will admit to fiddling with this No Bake Buttermilk Strawberry Key Lime Pie quite a bit to get it just right for you. I have done too much gelatin (which resulted in a pie so firm that it could hold up a small city) and not enough gelatin (pudding texture. Good, but not sliceable) and I have discovered that one packet plus one teaspoon is the perfect amount for a pie. And I have given myself a break here and used a store-bought pie crust. Couldn’t I make a graham cracker crust pretty easily? Yes, but I need my life to be even easier right now, therefore, pre-made crust.
The flavors in this No Bake Strawberry Buttermilk Key Lime Pie is out of this world. It’s got the sweet from the sugar which is the perfect complement to the twang of buttermilk and the sour kiss from the key lime juice. The whipped cream keeps the texture nice and light and provides the perfect base to show case any seasonal fruit. I think raspberries or blackberries would go equally well on this pie. It would be perfect on your Easter table and since you don’t have to bake it, it frees up valuable oven space for the Easter ham or macaroni and cheese.
- 1 ½ cups whole buttermilk
- 1 envelope plus 1 teaspoon unflavored gelatin Knox brand
- ½ cup key lime juice I use the bottled version
- 1 cup sugar
- Zest of 1 lime chopped
- ¾ cup heavy whipping cream
- 1 – 9-inch premade graham cracker pie crust
- 1 pint strawberries sliced
- Whipped cream for topping
- Simple Syrup glaze:
- 2 Tablespoons sugar
- 1 Tablespoon boiling water
- Pour the buttermilk into a saucepan and sprinkle the gelatin over it to soften for 2 minutes. Stir in the lime juice and sugar and place the saucepan over low heat. Whisk constantly until the sugar is dissolved (depending on your stove, maybe 3-5 minutes) Move the saucepan so that it is sitting in a bowl of ice water (you don’t want to get any water in though) and then whisk constantly until the mixture begins to thicken and mound off of the whisk (about the consistency of a can of sweetened condensed milk). Stir in the lime zest.
- Meanwhile, in a stand mixer with a whisk attachment, beat the heavy cream to stiff peaks.
- Spoon half of the whipped cream into the buttermilk mixture and whisk it in so that it is well incorporated. The FOLD the remaining cream in with a spatula.
- Pour the mixture into the pie crust and refrigerate for at least 3 hours or overnight.
- Combine the simple syrup ingredients and whisk until the sugar is dissolved, then set aside to cool.
- Once the pie is set, arrange the strawberries on top of the pie and brush the fruit with the simple syrup. Top with additional whipped cream if desired.