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no bake mini key lime pies

No Bake Mini Key Lime Pies


  • Author: Olivia Hartwellen
  • Total Time: 43 minute
  • Yield: 12 mini pies 1x

Description

These tangy, creamy no bake mini key lime pies are the perfect bite-sized treat for any occasion! With a crunchy graham cracker crust and a zesty lime filling, they’re refreshing, easy to make, and require no oven time. Ideal for summer gatherings or a quick dessert fix!

 


Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 6 tbsp melted butter
  • 2 tbsp granulated sugar
  • 1 can (14 oz) sweetened condensed milk
  • ½ cup key lime juice (fresh or bottled)
  • 1 cup whipped topping
  • Zest of 1 lime (optional)
  • Whipped cream and lime slices for garnish

Instructions

  • Prepare the Crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand. Press the mixture firmly into a muffin tin or mini tart pans to form the crust. Chill in the refrigerator for 10–15 minutes.
  • Make the Filling: In another bowl, mix sweetened condensed milk, key lime juice, and whipped topping until smooth. Stir in lime zest if using.
  • Assemble the Pies: Spoon the filling evenly into each crust, smoothing the tops with a spatula.
  • Chill: Place the pies in the refrigerator for at least 3 hours, allowing the filling to set completely.
  • Garnish and Serve: Top each pie with a dollop of whipped cream, a slice of lime, or a sprinkle of lime zest before serving.

Notes

1️⃣ Chilling is Crucial: Ensure the pies chill for at least 3 hours to allow the filling to fully set. This guarantees a firm texture and prevents a runny filling when served.

2️⃣ Use Fresh Lime Juice if Possible: Fresh key lime juice provides the best tangy flavor, but bottled juice works in a pinch. Don’t skip the lime zest for an extra citrus kick!

3️⃣ Crust Compression: When pressing the graham cracker crust into the muffin tin, pack it tightly to ensure it holds together once chilled. A spoon or small glass works well for even pressure.

  • Prep Time: 15 min
  • Cook Time: 3 hrs