No-Bake Mini Key Lime Pies

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A refreshing bite-sized treat featuring a creamy key lime filling in a crunchy graham cracker crust, perfect for warm summer gatherings.

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Prep Time 30

Total Time 4

Servings: 12 presents

Course: Dessert, Snack

Cuisine: American, Tropical

Calories: 180

For the crust

1.5 cups Graham cracker crumbs Forms the base of the crust, giving it a delightful crunch.
0.25 cups Granulated sugar Adds sweetness to the crust.
0.5 cups Unsalted butter, melted Ensures a rich flavor and a perfectly firm crust.

For the filling

0.5 cups Key lime juice Provides the signature tartness; can substitute with regular lime juice.
2 teaspoons Lime zest Enhances the lime flavor.
1 can Sweetened condensed milk, 14 ounces Provides the creamy texture for the filling.
1 cups Heavy whipping cream For topping; can substitute with whipped topping.

Preparation

Combine the graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl and mix until the texture resembles wet sand.
Spoon about 1 tablespoon of the crust mixture into each cavity of a mini muffin tin. Press down firmly to form the crust.
In another bowl, whisk together the sweetened condensed milk, lime juice, and lime zest until completely smooth.
Spoon the lime filling into each crust until filled to the top.
Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours or ideally overnight.
Just before serving, whip the heavy cream until soft peaks form.
Remove the mini pies from the muffin tin and top each with a dollop of whipped cream.

Serving: 1gCalories: 180kcalCarbohydrates: 23gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 50mgFiber: 1gSugar: 12g

Store leftovers in an airtight container in the refrigerator for up to 3 days. Pies taste best fresh!

Let us know how it was!