Description
These No-Bake Mini Key Lime Pies are the perfect refreshing dessert! With a buttery graham cracker crust, tangy key lime filling, and a fluffy whipped topping, they’re an easy, delicious treat for any occasion.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Key Lime Filling:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice (freshly squeezed)
- 1 teaspoon lime zest
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Lime slices and graham cracker crumbs (for garnish)
Instructions
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into mini tart pans or cupcake liners and chill for 10 minutes.
- Make the Filling: Whisk together sweetened condensed milk, key lime juice, lime zest, and vanilla extract until smooth.
- Fill the Crusts: Spoon the lime filling into the prepared crusts and smooth the tops. Chill for at least 2 hours (or overnight).
- Whip the Cream: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Garnish & Serve: Pipe whipped cream onto each mini pie and garnish with lime slices and graham cracker crumbs.
Notes
- Store in the fridge for up to 3 days.
- Use regular lime juice if key limes aren’t available.
- Freeze for a frozen treat on hot days!
