Description
Refreshing No-Bake Mini Key Lime Pies featuring a buttery graham cracker crust topped with a creamy, tangy key lime filling and billowy whipped cream. These individual desserts are perfect for gatherings or as a cool treat on warm days.
Ingredients
Scale
- 1 1/2 cups (180g) graham cracker crumbs
- 1/3 cup (75g) unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 can (14 oz/400g) sweetened condensed milk
- 1/2 cup (120ml) fresh key lime juice
- 1 teaspoon lime zest
- 1 cup (240ml) cold heavy whipping cream
- 2 tablespoons powdered sugar
- Lime slices or zest, for garnish (optional)
- Additional whipped cream for topping
Instructions
- In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the texture resembles wet sand and holds together when pressed.
- Divide the crumb mixture among mini tart pans or lined muffin tins. Press firmly into the base and up the sides using the back of a spoon or small glass. Refrigerate while preparing the filling.
- In a large mixing bowl, whisk together the sweetened condensed milk, fresh key lime juice, and lime zest until smooth. Let stand for a minute to thicken slightly.
- Using a mixer, beat the cold heavy whipping cream with powdered sugar on medium-high speed until stiff peaks form (2-3 minutes).
- Gently fold about two-thirds of the whipped cream into the lime-condensed milk mixture. Reserve the remaining third for topping.
- Spoon or pipe the filling into the prepared crusts, smoothing the tops.
- Refrigerate for at least 2-3 hours, or until the filling is firm and set. Overnight chilling is recommended for best results.
- Just before serving, pipe or dollop the remaining whipped cream on top of each pie and garnish with lime slices or zest as desired.
Notes
- Use only freshly squeezed lime juice for the best flavor—bottled versions can taste dull and metallic.
- Always use very cold cream for whipping, and chill your mixing bowl and beaters ahead of time for maximum volume.
- Firmly press the crumb mixture for a sturdy, no-crumble base.
- Stop whipping your cream as soon as stiff peaks form to avoid over-whipping.
- Line muffin pans with parchment or silicone cupcake liners for easier removal.
- These pies taste better when made a day in advance as the filling firms up and flavors meld.
- Add whipped cream and garnishes just before serving to keep everything fresh.
- For a single pie version, use a 9-inch pie plate and increase chilling time to 4 hours or overnight.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 310
- Sugar: 25g
- Sodium: 125mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 48mg
Keywords: no-bake, key lime pie, mini desserts, citrus dessert, easy dessert, make-ahead dessert, summer dessert, individual serving