Description
These No-Bake Mini Key Lime Pies are a refreshing and tangy dessert perfect for any occasion. Featuring a crisp graham cracker crust and a creamy, zesty key lime filling, these bite-sized pies require no baking and come together quickly for an easy yet impressive treat.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup granulated sugar
For the Filling
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice
- 1/4 cup heavy cream
For Topping
- Whipped cream, for topping
Instructions
- Prepare the crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture firmly into the bottoms of mini tart pans or a muffin tin to form even 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 well blended.
- Fill the crusts: Spoon the key lime filling evenly into the prepared graham cracker crusts, smoothing the tops with a spoon or spatula for a polished look.
- Chill: Refrigerate the mini pies for at least 2 hours to allow the filling to set and thicken properly.
- Add topping and serve: Just before serving, garnish each mini pie with a dollop of whipped cream for added creaminess and presentation.
Notes
- Make sure to press the crust firmly to prevent it from crumbling when serving.
- Use fresh key lime juice if possible for the best flavor.
- These pies can be stored in the refrigerator for up to 2 days.
- For a decorative touch, add lime zest on top of the whipped cream.
