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Mini No-Bake Key Lime Pies:

Mini No Bake Key Lime Pie
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Easy Mini No Bake Key Lime Pie recipe! Enjoy pure sunshine in a bite-sized dessert. Refreshing & simple – whip up yours today!

Ingredients

Scale
  • 1.5 cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 2 tablespoons granulated sugar
  • 14 ounces sweetened condensed milk
  • 0.75 cups key lime juice
  • 1 teaspoon key lime zest
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 0.5 teaspoon vanilla extract
  • Pinch of salt

Instructions

  • For the crust, begin by finely crushing your graham crackers until you have fine crumbs. In a medium bowl, combine the graham cracker crumbs with granulated sugar and the melted butter. Stir thoroughly until the crumbs are evenly moistened and resemble wet sand. Now, press about 1 ½ to 2 tablespoons of this mixture firmly into the bottom of each cupcake liner or mini pie pan. Use the back of a spoon or a small measuring cup to really compact the crumbs, ensuring a sturdy crust. Once all your crusts are formed, pop the entire muffin tin or mini pie pans into the freezer for at least 15-20 minutes to firm up while you prepare the filling.
  • While your crusts are chilling, it’s time to whip up that luscious key lime filling. In a large mixing bowl, combine the sweetened condensed milk and the freshly squeezed key lime juice. Whisk these two ingredients together thoroughly until the mixture is smooth and slightly thickened. Next, stir in the key lime zest. Taste and adjust if necessary. Now, remove your chilled crusts from the freezer. Carefully spoon the key lime filling into each crust, filling them almost to the top, leaving just a little room for the whipped cream later. Once filled, gently tap the muffin tin on your counter a few times to release any air bubbles and ensure an even top. Place the filled pies back into the refrigerator for at least 2-4 hours, or ideally overnight, until the filling is completely set and firm.
  • For the homemade whipped cream, in a chilled large mixing bowl, pour in your cold heavy whipping cream. Using an electric mixer on medium-high speed, begin to whip the cream. As it starts to thicken and soft peaks form, gradually add the powdered sugar and the vanilla extract. Continue whipping until the cream achieves firm, yet still light and airy, stiff peaks. Be careful not to over-whip, or you’ll end up with butter! The texture should be smooth, pillowy, and hold its shape beautifully, ready to crown your glorious key lime pies.
  • Once your Mini No Bake Key Lime Pies are perfectly chilled and firm, and your homemade whipped cream is light and cloud-like, it’s time for the grand finale – assembly! Gently remove each mini pie from its muffin tin, either by lifting the cupcake liner or carefully coaxing it out if using mini pie pans. Now for the crowning glory: generously pipe or spoon a dollop of that freshly made whipped cream onto the top of each mini pie. To add a final flourish and enhance both their visual appeal and citrusy aroma, garnish each pie with a thin slice or wedge of fresh key lime, or a delicate sprinkle of key lime zest. Serve immediately and watch them disappear!

Notes

Get ready to tantalize your taste buds with these absolutely divine Mini No Bake Key Lime Pies! Imagine a perfectly crisp, buttery graham cracker crust giving way to a lusciously tart, incredibly smooth, and creamy key lime filling that practically melts in your mouth.

Find it online: https://thecozycuppa.com/mini-bake-key-lime-pies/