Description
These mini pies are quick to assemble and capture that classic key lime pie flavor without ever turning on the oven. They feature a sturdy, buttery graham cracker crust, a creamy 3-ingredient lime filling that sets naturally, and a cloud of homemade whipped cream. Perfect for parties or a refreshing dessert!
Ingredients
For the Graham Cracker Crust:
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1 1/2 cups Graham Cracker Crumbs (finely crushed)
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1/3 cup Granulated Sugar
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6 tablespoons Unsalted Butter, melted
For the Creamy Lime Filling:
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1 can (14 ounces) Sweetened Condensed Milk
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1/2 cup Key Lime Juice (freshly squeezed recommended)
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1 teaspoon Lime Zest
For the Whipped Topping:
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1 cup Heavy Cream, cold
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2 tablespoons Powdered Sugar
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Lime Zest, for garnish
Instructions
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Prepare the Crust: In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
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Divide the mixture evenly among mini tart pans (or a mini muffin tin with paper liners). Firmly press the mixture into the bottoms and up the sides to create a compact crust.
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Chill the Crust: Place the prepared crusts in the refrigerator for at least 1 hour. This is crucial to solidify the butter so the crust holds together.
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Make the Filling: In a large bowl, whisk together the sweetened condensed milk, key lime juice, and 1 teaspoon of lime zest until smooth and slightly thickened.
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Fill: Remove crusts from the fridge. Spoon the filling evenly into each crust, smoothing the tops.
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Whip the Cream: In a chilled bowl, combine the cold heavy cream and powdered sugar. Whip on medium-high speed until stiff peaks form.
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Top and Chill: Pipe or spoon a dollop of whipped cream onto each pie. Garnish with fresh lime zest.
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Refrigerate for at least 2 hours before serving to allow the filling to set and flavors to meld.
Notes
- Crucial Chilling: Do not skip the initial 1 hour chill for the crust! Since this is a no-bake recipe, the cold temperature is the only thing holding the buttery crust together.
- The Science of Setting: You don’t need gelatin or eggs here; the acidity of the lime juice reacts with the sweetened condensed milk to naturally thicken the filling.
- Juice Tip: Freshly squeezed key lime juice provides a much brighter, more authentic flavor than bottled juice.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert, No-Bake, Pie
- Method: No-Bake, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 300 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 45 mg
