Description
These no-bake mini key lime pies are creamy, tangy, and perfect for summer. With a buttery graham cracker crust and a luscious key lime filling, they’re quick and easy to make, requiring no oven time!
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups (180 g) graham cracker crumbs
- 1/3 cup (75 g) unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling:
- 1 can (14 oz/400 g) sweetened condensed milk
- 1/2 cup (120 ml) fresh key lime juice (or regular lime juice)
- 1 teaspoon lime zest
- 1 cup (240 ml) heavy whipping cream, cold
- 2 tablespoons powdered sugar
For Garnish:
- Lime slices or zest (optional)
- Whipped cream
Instructions
Prepare the Crust:
- Mix the Crust Ingredients:
In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand. - Form the Crusts:
Press the mixture into the bottoms and up the sides of 6–8 mini tart pans or a muffin tin lined with cupcake liners. Use the back of a spoon or the bottom of a glass to compact it tightly. Chill in the refrigerator for at least 15 minutes.
Make the Filling:
- Whisk the Key Lime Base:
In a large bowl, whisk together the sweetened condensed milk, lime juice, and lime zest until smooth. - Whip the Cream:
In a separate bowl, beat the heavy cream and powdered sugar until stiff peaks form. Fold half of the whipped cream into the key lime mixture to lighten it, then gently fold in the rest.
Assemble the Pies:
- Fill the Crusts:
Spoon the key lime filling into the prepared crusts, smoothing the tops with a spatula. - Chill:
Refrigerate the mini pies for at least 2–3 hours, or until set.
Garnish and Serve:
- Decorate:
Top each pie with a dollop of whipped cream, a slice of lime, or a sprinkle of lime zest before serving.
Notes
- For a stronger lime flavor, increase the lime zest by 1 teaspoon.
- These mini pies can be made a day ahead and stored in the refrigerator.
- To make it gluten-free, use gluten-free graham crackers.