No-Bake Mini Key Lime Pie Recipe

Introduction

These No-Bake Mini Key Lime Pies are a refreshing and tangy treat that’s easy to prepare and perfect for any occasion. With a buttery graham cracker crust and creamy lime filling, they deliver bright flavors without turning on the oven.

Ingredients

• For the Crust:
• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• For the Filling:
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup key lime juice (freshly squeezed or bottled)
• 1 tablespoon lime zest
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• For Topping:
• Lime slices or lime zest (for garnish)
• Whipped cream (optional)

Instructions

1. Step 1: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
2. Step 2: Press the mixture firmly into the bottom of mini pie pans or muffin tins to form an even layer. Use the back of a spoon or your fingers to pack it down.
3. Step 3: In a large bowl, whisk together the sweetened condensed milk, key lime juice, and lime zest until smooth.
4. Step 4: In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
5. Step 5: Gently fold the whipped cream into the key lime mixture until well combined and smooth.
6. Step 6: Spoon the key lime filling into the prepared crusts, smoothing the tops with a spatula.
7. Step 7: Cover the mini pies with plastic wrap and refrigerate for at least 2 hours, or until set.
8. Step 8: Once chilled, remove the pies from the refrigerator. Garnish with lime slices, lime zest, and whipped cream if desired. Serve chilled and enjoy!

Tips & Variations

• Use fresh key limes for the best authentic flavor, but bottled key lime juice works well too.
• To speed up chilling, place pies in the freezer for 1 hour before transferring to the refrigerator.
• For a gluten-free crust, substitute graham cracker crumbs with gluten-free cookies or almond flour.
• Add a splash of vanilla extract to the filling for extra depth of flavor.

Storage

Store the mini key lime pies covered in the refrigerator for up to 3 days. They are best enjoyed chilled. To serve after storage, simply remove from the fridge and garnish fresh if desired. Avoid freezing as it may affect the texture of the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pies ahead of time?

Yes, these pies can be made up to 2 days in advance. Just keep them covered and refrigerated until ready to serve.

What can I use if I don’t have mini pie pans?

You can use muffin tins lined with cupcake liners or small ramekins as an alternative to mini pie pans.

No-Bake Mini Key Lime Pie Recipe

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4.8 from 661 reviews

This No-Bake Mini Key Lime Pie recipe offers a refreshing and tangy dessert perfect for warm days or any occasion. Featuring a crisp graham cracker crust filled with a creamy, zesty key lime filling topped with whipped cream and lime garnish, these mini pies are easy to prepare with no baking required.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 mini pies 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust:

• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Filling:

• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup key lime juice (freshly squeezed or bottled)
• 1 tablespoon lime zest
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

For Topping:

• Lime slices or lime zest (for garnish)
• Whipped cream (optional)

Instructions

1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated and have a wet sand texture. Press the mixture firmly into the bottom of mini pie pans or muffin tins to form an even crust layer, using the back of a spoon or your fingers to pack it down tightly.
2. Make the Filling: In a large bowl, whisk together the sweetened condensed milk, key lime juice, and lime zest until the mixture is smooth and well combined. In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the key lime mixture until fully incorporated and smooth.
3. Assemble the Pies: Spoon the key lime filling evenly into each prepared crust, smoothing the tops with a spatula. Cover the mini pies with plastic wrap and refrigerate for at least 2 hours or until the filling is set and chilled.
4. Serve: Remove the chilled mini pies from the refrigerator. Garnish each with lime slices or zest and optional whipped cream. Serve these delightful mini pies chilled for a refreshing, tangy treat.

Notes

• Use fresh key lime juice for the best authentic flavor, but bottled juice works well in a pinch.
• Press the crust firmly to ensure it holds together after chilling.
• Chilling time is essential for the pies to set properly, so don’t skip or shorten it significantly.
• To make the pies ahead, assemble and refrigerate up to 24 hours in advance; keep covered.
• If you prefer a sweeter pie, you can add a tablespoon of sugar to the filling mixture before folding in whipped cream.

Keywords: No-Bake, Key Lime Pie, Mini Pies, Dessert, Easy Recipe, Summer Dessert, No-Cook Dessert