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
- 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