Description
These No-Bake Mini Key Lime Pies are a refreshing, tangy dessert perfect for warm days. Made with a crisp graham cracker crust and a creamy, zesty key lime filling, these bite-sized pies come together quickly without the need for baking. Chilled to set, they’re topped with a dollop of whipped cream for a light, luscious finish.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup granulated sugar
Filling
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice
- 1/4 cup heavy cream
Topping
- Whipped cream for topping
Instructions
- Prepare the Crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and the mixture holds together when pressed.
- Form the Crusts: Press the graham cracker mixture firmly into the bottoms of mini tart pans or a muffin tin, creating an even layer to serve as the pie crusts.
- Make the Filling: In a separate bowl, whisk together the sweetened condensed milk, key lime juice, and heavy cream until the mixture is smooth and creamy.
- Fill the Crusts: Spoon the key lime filling evenly into the prepared crusts, smoothing the tops gently with a spoon or spatula for an attractive finish.
- Chill the Pies: Place the filled pies in the refrigerator and chill for at least 2 hours, or until the filling is fully set and firm to the touch.
- Add Topping and Serve: Just before serving, top each mini pie with a dollop of whipped cream for added richness and presentation.
Notes
- You can substitute regular lime juice if key limes are unavailable, but key lime juice provides the authentic flavor.
- For a gluten-free version, use gluten-free graham crackers.
- Mini tart pans or a muffin tin lined with paper liners work well to shape the pies.
- These pies are best served chilled and consumed within 2 days for optimal freshness.
