Description
These No-Bake Mini Key Lime Pies are the perfect bite-sized dessert! With a buttery graham cracker crust, tangy key lime filling, and fluffy whipped cream topping, they are refreshing, easy to make, and perfect for any occasion.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tbsp sugar
For the Key Lime Filling:
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice (fresh or bottled)
- 1 tsp lime zest
For the Topping:
- 1 cup whipped cream (homemade or store-bought)
- 1 tbsp powdered sugar
- Lime slices and extra graham cracker crumbs for garnish
Instructions
- Make the Crust:
- In a bowl, mix graham cracker crumbs, melted butter, and sugar.
- Press into mini muffin tins or small tart molds.
- Refrigerate for 15 minutes to set.
- Prepare the Filling:
- Beat cream cheese until smooth.
- Add sweetened condensed milk, key lime juice, and lime zest. Mix until creamy.
- Assemble the Pies:
- Spoon the lime filling into the prepared crusts.
- Refrigerate for at least 2 hours (or until firm).
- Add the Topping:
- Whip cream with powdered sugar until soft peaks form.
- Pipe or spoon onto the mini pies.
- Garnish with lime slices and graham cracker crumbs.
Notes
- Use regular lime juice if key limes aren’t available.
- Store in the fridge for up to 3 days.
- Make it extra fancy with a drizzle of white chocolate
