No-Bake Lime Torte
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store covered in the refrigerator.
Serve chilled.
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