Print

Mini Key Lime Pie Recipe

Mini No Bake Key Lime Pie
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

No-Bake Mini Key Lime Pie Recipe.

Ingredients

Scale
  • 1.5 cups Graham Crackers, crushed
  • 6 tablespoons Unsalted Butter, melted
  • 2 tablespoons Granulated Sugar
  • 1 pinch Salt
  • 14 ounces Sweetened Condensed Milk
  • 0.75 cup Key Lime Juice, fresh
  • 1 tablespoon Key Lime Zest
  • 1.5 cups Heavy Whipping Cream
  • 0.25 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • Small Limes for garnish
  • Fresh Mint for garnish

Instructions

  • For the crust: Finely crush your graham crackers in a food processor or a zip-top bag with a rolling pin until they resemble fine sand (about 1 ½ cups of crumbs). In a medium bowl, combine graham cracker crumbs with granulated sugar and a tiny pinch of salt. Pour melted unsalted butter over the crumb mixture. Stir until all crumbs are evenly moistened and resemble wet sand.
  • Prepare a 12-cup muffin tin by lining it with paper or foil cupcake liners (or use a mini cheesecake pan). Divide the crumb mixture evenly among the 12 cups, about 1 ½ tablespoons per cup. Firmly press the crumbs into an even layer at the bottom of each liner using the back of a spoon, your fingers, or a small tart tamper. Pop the muffin tin into the refrigerator for at least 15-20 minutes to chill and set.
  • For the filling: In a large mixing bowl, combine the sweetened condensed milk and the freshly squeezed key lime juice. Stir gently until the mixture thickens. Add the key lime zest and mix until just combined, being careful not to overmix.
  • Pour the filling evenly over the chilled graham cracker crusts in your prepared muffin tin. Smooth the tops gently. Cover the muffin tin loosely with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, until the filling is firm to the touch and holds its shape.
  • For the whipped cream topping: Start with a chilled large mixing bowl and cold heavy whipping cream. Pour in the heavy cream, then add the powdered sugar, vanilla extract, and a tiny pinch of salt. Using an electric mixer, beat on medium-high speed until soft peaks form. Optionally, fold in a touch of fresh lime zest at the end for extra aroma.
  • Assembly: Once the mini key lime pies are thoroughly chilled and set, carefully remove each mini pie from its muffin tin, peeling away the cupcake liners. Dollop or pipe a generous amount of your freshly made whipped cream topping onto each pie. Garnish with a sprinkle of key lime zest, a thin slice of key lime, or a small sprig of fresh mint, if desired.

Notes

Get ready to pucker up with delight, because these Mini No Bake Key Lime Pies are an absolute dream come true! Picture this: a buttery, crumbly graham cracker crust that provides the perfect sweet crunch, holding a lusciously smooth, tangy, and incredibly refreshing key lime filling. Each bite is a vibrant burst of zesty lime, perfectly balanced by a sweet creaminess that melts in your mouth. These individual pies are not only incredibly easy to make, requiring no oven time at all, but they’re also irresistibly charming and perfect for any occasion, from casual backyard barbecues to elegant dinner parties. Prepare for rave reviews and empty plates – they’re truly that good!

Find it online: https://homecookstudio.com/mini-key-lime-pie-no-bake-recipe/