Description
These no-bake mini key lime pies are a refreshing and easy-to-make dessert featuring a graham cracker crust and a creamy, tangy key lime filling. Perfect for quick preparation and a delightful treat for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup granulated sugar
Filling
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice
- 1/4 cup heavy cream
Topping
- Whipped cream for topping
Instructions
- Prepare the crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the mixture is well combined and holds together when pressed.
- Form the crusts: Press the graham cracker mixture firmly into the bottom of mini tart pans or a muffin tin to create even crusts. Ensure the crusts are compact and cover the base evenly.
- Make the filling: In another bowl, whisk together the sweetened condensed milk, key lime juice, and heavy cream until smooth and fully combined, creating a creamy, tangy filling.
- Fill the crusts: Spoon the key lime filling into the prepared crusts, smoothing the tops with a spoon or spatula for an even surface.
- Chill the pies: Refrigerate the filled mini pies for at least 2 hours, or until the filling is set firmly.
- Add topping and serve: Just before serving, top each mini pie with a dollop of whipped cream for a light and creamy finish.
Notes
- You can substitute regular lime juice if key lime juice is unavailable, but key lime juice provides a more authentic flavor.
- For easier removal, line the tart pans with parchment paper or use silicone molds.
- These pies can be stored in the refrigerator for up to 3 days.
- To enhance the crust flavor, consider adding a pinch of cinnamon.
