mini-key-lime-pies-recipe/

No-bake mini key lime pies are a creamy, tangy, and refreshing dessert that’s perfect for warm-weather gatherings or when you need a quick and easy treat. With a buttery graham cracker crust and a smooth, citrusy filling, these little pies are a delicious twist on the classic key lime pie—without the need for baking!

Why You’ll Love This Recipe

• No oven required—perfect for hot days
• Creamy, tangy, and sweet with a crunchy crust
• Quick and easy to prepare with simple ingredients
• Perfect for individual servings at parties and gatherings
• Can be made ahead for convenience

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• Graham cracker crumbs
• Butter, melted
• Sugar

For the Key Lime Filling:

• Cream cheese, softened
• Sweetened condensed milk
• Key lime juice (fresh is best)
• Lime zest
• Vanilla extract

For Topping (Optional):

• Whipped cream
• Lime zest or lime slices for garnish

Directions

Make the Crust:

1. Mix ingredients: In a bowl, combine graham cracker crumbs, melted butter, and sugar until well combined.
2. Press into molds: Divide the mixture evenly into muffin tins or mini pie pans, pressing firmly to form the crust.
3. Chill: Place in the refrigerator for at least 15 minutes to firm up.

Make the Key Lime Filling:

1. Beat cream cheese: In a large bowl, beat the cream cheese until smooth.
2. Add sweetened condensed milk, lime juice, zest, and vanilla. Mix until creamy and well blended.
3. Fill the crusts: Spoon the mixture into the prepared crusts, smoothing the tops.
4. Chill: Refrigerate for at least 2 hours (or overnight) to set.

Serve:

1. Top with whipped cream and garnish with lime zest or slices before serving.
2. Enjoy chilled!

Servings and Timing

• Servings: 6 mini pies
• Prep Time: 15 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 15 minutes

Variations

• Coconut Key Lime Pies: Add shredded coconut to the crust for extra flavor.
• Chocolate Crust: Swap graham crackers for crushed chocolate cookies.
• Dairy-Free: Use dairy-free cream cheese and coconut condensed milk.
• Extra Tart: Add more lime zest for a stronger citrus punch.
• Frozen Key Lime Pies: Freeze for a firmer, ice-cream-like texture.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze mini pies for up to 2 months; thaw slightly before serving.
• Serving: Best enjoyed chilled for a refreshing, creamy texture.

FAQs

Can I use regular limes instead of key limes?

Yes! Regular limes work just fine, though key limes have a more distinct, tart flavor.

How do I make these in a full-size pie dish?

Simply press the crust into a 9-inch pie pan and chill before adding the filling.

Can I use store-bought lime juice?

Fresh key lime juice is best, but bottled juice can work in a pinch.

Do I have to use cream cheese?

Cream cheese helps create a creamy texture, but you can use Greek yogurt for a lighter option.

How can I make these pies firmer?

Let them chill longer or freeze them for a firmer consistency.

Can I use a different crust?

Yes! Try crushed vanilla wafers or digestive biscuits for a twist.

Can I make these ahead of time?

Yes! They store well in the fridge for up to 4 days or in the freezer for longer.

What’s the best way to serve them?

Top with whipped cream and a sprinkle of lime zest for the best presentation.

Can I make this sugar-free?

Use a sugar-free sweetened condensed milk alternative.

What’s the difference between key limes and regular limes?

Key limes are smaller, more aromatic, and have a slightly more tart and floral flavor.

Conclusion

No-bake mini key lime pies are an easy, refreshing, and creamy dessert perfect for any occasion. With their tangy lime filling and crunchy graham cracker crust, they’re the ultimate treat for warm weather or citrus lovers. Make them ahead, chill, and enjoy a burst of tropical flavor in every bite!