Dessert

No-Bake Lime Torte

Name: No-Bake Lime Torte
Prep time: 25 min
Cook time: 5 min
Total time: 8 h 30 min
Yield: 6 servings
Cuisine: american
Ingredients: 150 g graham cracker crushed into fine crumbs; 115 g unsalted butter melted; 2 tbsp granulated sugar; 354 ml evaporated milk chilled overnight; 85 g lime gelatin powder; 1 cup boiling water; 0.5 cup cold water; 2 pcs lime for juice and zest; 0.5 cup granulated sugar; 2 pinch green food coloring liquid (optional); 25 g graham cracker crushed into fine crumbs

A simple no-bake dessert with a crisp graham cracker crust and a light, airy lime mousse filling. The creamy filling is set with gelatin, offering a refreshing combination of sweet and tart flavors.

An original recipe by Forkin

Total time: 8 hr 30 min
Serves: 6
Difficulty: Easy
Per serving: 431 kcal

Allergen information: may contain gluten, milk, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

crust

150 ggraham cracker, crushed into fine crumbs
115 gunsalted butter, melted
2 tbspgranulated sugar

filling

354 mlevaporated milk, chilled overnight
85 glime gelatin powder
1 cupboiling water
0.5 cupcold water
2 pcslime, for juice and zest
0.5 cupgranulated sugar
2 pinchgreen food coloring, liquid(optional)

garnish

25 ggraham cracker, crushed into fine crumbs

Equipment

citrus juicer · refrigerator · 9-inch pie plate · zester · mixing bowls · spatula · electric mixer · whisk

The method

Step by step

1
Place the can of evaporated milk in the refrigerator to chill for at least 8 hours, or preferably overnight.
About 8 hr
Cook’s note: Chilling the milk thoroughly is crucial for it to whip up properly.
2
In a medium bowl, combine the graham cracker crumbs for the crust with the melted butter and sugar for the crust, mixing until it resembles wet sand.
About 3 min
3
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.
About 5 min
Cook’s note: Use the bottom of a glass or measuring cup to get a flat, compact crust.
4
Chill the crust in the refrigerator for at least 15 minutes while you prepare the filling.
About 15 min
5
In a large bowl, add the boiling water to the lime gelatin powder and whisk for 2 minutes until completely dissolved.
About 2 min
6
Stir the cold water into the gelatin mixture and set aside to cool to room temperature, about 15-20 minutes.
About 20 min
Cook’s note: The mixture should be cool to the touch but not set before moving on.
7
While the gelatin cools, remove the chilled evaporated milk from the refrigerator and pour it into a large, chilled mixing bowl.
About 1 min
Cook’s note: Chilling the bowl and beaters also helps the milk whip faster.
8
Using an electric mixer, beat the evaporated milk on high speed until stiff peaks form, about 5-7 minutes.
About 7 min
9
Gradually beat in the sugar for the filling until it is well combined.
About 1 min
10
Zest and juice the limes.
About 3 min
11
Gently fold the cooled gelatin mixture, fresh lime juice, and lime zest into the whipped milk mixture until just combined.
About 2 min
Cook’s note: Avoid overmixing, which can deflate the airy texture.
12
If using, stir in the green food coloring until you reach your desired shade.
About 1 min
13
Pour the filling into the chilled graham cracker crust and spread evenly.
About 1 min
14
Sprinkle the reserved graham cracker crumbs over the top of the filling.
About 1 min
15
Refrigerate the torte for at least 4 hours, or until the filling is firm and set.
Cook’s note: For the firmest set, let it chill overnight.

Per serving

Nutrition

60%Score

Calories: 430.6kcal
Protein: 6.1g
Carbs: 52.4g
Fat: 21g
Fibre: 1.6g
Sugar: 35.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store covered in the refrigerator.

Reheating

Serve chilled.