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 -
In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
02 -
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.
03 -
In a large bowl, whisk together the sweetened condensed milk, lime juice, and lime zest until smooth.
04 -
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.
05 -
Spoon the key lime filling into the prepared crusts, smoothing the tops with a spatula.
06 -
Refrigerate the mini pies for at least 2–3 hours, or until set.
07 -
Top each pie with a dollop of whipped cream, a slice of lime, or a sprinkle of lime zest before serving.
# Notes:
01 -
For a stronger lime flavor, increase the lime zest by 1 teaspoon.
02 -
These mini pies can be made a day ahead and stored in the refrigerator.
03 -
To make it gluten-free, use gluten-free graham crackers.