Mini Key Lime Pies
Delightful no-bake mini key lime pies with a creamy filling, tangy lime flavor, and a buttery graham cracker crust, perfect for warm weather gatherings.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Consider crushing them yourself for a fresher taste.
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup key lime juice (freshly squeezed) Use fresh juice for the best flavor.
- 1 teaspoon lime zest
For the whipped cream
- 1 cup heavy cream Use a lighter alternative if desired.
- 2 tablespoons powdered sugar
For garnish
- Lime zest For garnish
Instructions
Preparation of the Crust
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture holds together when pressed.
- Firmly press the crumb mixture into the bottoms and up the sides of mini tart pans or a muffin tin lined with paper liners.
- Chill the crusts in the refrigerator for at least 15 minutes to set.
Preparation of the Filling
- In a separate bowl, whisk together the sweetened condensed milk, key lime juice, and lime zest until smooth.
- Pour the lime filling into the chilled crusts, filling each mini pie almost to the top.
- Refrigerate the pies for at least 2 hours.
Whipped Cream Preparation
- While the pies are chilling, beat the heavy cream and powdered sugar together in a mixing bowl until stiff peaks form.
Serving
- Before serving, garnish each mini pie with a dollop of whipped cream and a sprinkle of lime zest.
Notes
Ensure that the mini pies are firm to the touch before serving. Store any leftovers in an airtight container in the refrigerator for up to 3 days.