Tangy Key Lime Pie Trifle with Graham Cracker Layers (Print version)
A no-bake key lime pie trifle layered with tangy lime cream, buttery graham crumbs, and fresh whipped cream.
# Ingredients:
For the graham layers
01 -
14 full graham cracker sheets (about 210 g), crushed
02 -
5 tablespoons (70 g) unsalted butter, melted
03 -
2 tablespoons granulated sugar
04 -
1/4 teaspoon fine salt
For the key lime filling
05 -
8 oz (225 g) cream cheese, softened
06 -
1 (14 oz or 397 g) can sweetened condensed milk
07 -
1/2 cup (120 ml) Key lime juice
08 -
1 tablespoon finely grated lime zest
09 -
1 teaspoon vanilla extract
For the whipped cream
10 -
2 cups (480 ml) cold heavy whipping cream
11 -
1/3 cup (40 g) powdered sugar
12 -
1 teaspoon vanilla extract
13 -
Extra lime zest, thin lime slices, and graham crumbs for garnish
# Instructions:
01 -
Stir the crushed graham crackers, melted butter, sugar, and salt together until evenly moistened. Set aside 2 tablespoons of crumbs for garnish.
02 -
Beat the softened cream cheese in a large bowl until completely smooth. Beat in the sweetened condensed milk, Key lime juice, lime zest, and vanilla until thick and glossy.
03 -
In a separate cold bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Fold about 1 cup of whipped cream into the lime filling to lighten it.
04 -
In a 3- to 4-quart glass trifle bowl, add a layer of graham crumbs, then lime filling, then whipped cream. Repeat the layers, ending with whipped cream on top.
05 -
Cover and refrigerate for at least 3 hours, or overnight. Just before serving, top with reserved graham crumbs, lime zest, and thin lime slices.
# Good to know:
01 -
Chill at least 3 hours before serving for the best texture.
02 -
Best served cold from a clear trifle bowl or individual cups.