Description
These No-Bake Mini Key Lime Pies are a refreshing and tangy dessert perfect for warm weather. Featuring a crisp graham cracker crust and a creamy key lime filling, they require no baking and are ready to enjoy after just a couple of hours in the refrigerator. Topped with whipped cream, these individual-sized pies offer a delightful balance of tartness and sweetness in every bite.
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 well until the crumbs are evenly coated and the mixture holds together when pressed.
- Form the crusts: Press the graham cracker mixture firmly into the bottom of mini tart pans or a muffin tin. Make sure to distribute the crust evenly and press it tightly to form a solid base for the filling.
- Mix the filling: In another bowl, whisk together the sweetened condensed milk, key lime juice, and heavy cream until the mixture is smooth and well combined. This creates the creamy, tangy filling of the pies.
- Fill the crusts: Spoon the key lime filling evenly into the prepared crusts. Smooth the tops with a spoon or spatula for a clean finish.
- Chill the pies: Refrigerate the pies for at least 2 hours, allowing the filling to set properly and the flavors to meld together.
- Add the topping: Just before serving, garnish each mini pie with a dollop of whipped cream for a light and creamy contrast to the tart filling.
Notes
- For best results, use fresh key lime juice if available; bottled juice works as a substitute.
- You can substitute regular lime juice if key limes are unavailable, though the flavor will be slightly different.
- Make sure to firmly press the crust mixture to avoid crumbly pies.
- These pies should be kept refrigerated and consumed within 2-3 days for optimal freshness.
- Use mini tart pans or muffin tins lined with paper liners to make removal easier.
