Creamy No-Bake Mini Key Lime Pies (Print Version)
# Ingredients:
→ For the Crust
01 -
1 1/2 cups (180 g) graham cracker crumbs
02 -
1/3 cup (75 g) unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ For the Filling
04 -
1 can (14 oz/400 g) sweetened condensed milk
05 -
1/2 cup (120 ml) fresh key lime juice (or regular lime juice)
06 -
1 teaspoon lime zest
07 -
1 cup (240 ml) heavy whipping cream, cold
08 -
2 tablespoons powdered sugar
→ For Garnish
09 -
Lime slices or zest (optional)
10 -
Whipped cream
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
Decorate: Top each pie with a dollop of whipped cream, a slice of lime, or a sprinkle of lime zest before serving.
# Notes:
01 -
These mini key lime pies are ideal for summer gatherings or anytime you want a refreshing dessert. The combination of a buttery graham cracker crust and a creamy, tangy key lime filling makes them irresistible.
02 -
Plus, they're quick and easy to prepare, with no baking required.