Description
These Heavenly No-Bake Mini Key Lime Pies are the perfect refreshing dessert featuring a crisp graham cracker crust, a tangy and creamy key lime filling, topped with light whipped cream and garnished with lime zest. Quick to prepare and chilled to set, these mini pies are ideal for any occasion requiring a zesty, delightful treat without heat.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup key lime juice (freshly squeezed)
- 1 teaspoon lime zest
For the Whipped Cream Topping
- 1 cup heavy cream (chilled bowl and beaters)
- 2 tablespoons powdered sugar
- Lime zest for garnish (to taste)
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir thoroughly until the mixture is evenly moistened and holds together when pressed.
- Form the Crust in Pans: Firmly press the crumb mixture into the bottoms and up the sides of mini tart pans. Place the pans in the refrigerator and chill the crusts for at least 15 minutes to set.
- Make the Filling: In a separate bowl, whisk together the sweetened condensed milk, fresh key lime juice, and lime zest until the mixture is smooth and well combined.
- Fill the Tart Shells: Pour the key lime filling evenly into the chilled crusts. Smooth the tops with a spatula. Refrigerate the filled mini pies for at least 2 hours to allow the filling to set properly.
- Prepare the Whipped Cream: Using a chilled mixing bowl and beaters, beat the heavy cream and powdered sugar together until stiff peaks form, ensuring a light and airy texture.
- Garnish and Serve: Before serving, top each mini pie with a generous dollop of the freshly whipped cream and sprinkle with lime zest for an attractive and flavorful finish.
Notes
- Use freshly squeezed key lime juice for the best bright, authentic flavor.
- Chilling the bowl and beaters before whipping cream will help achieve stiff peaks faster.
- The crumb crust can be made ahead and stored in the fridge to save time.
- For a twist, add a tablespoon of lime liqueur to the filling for an extra zing.
- If mini tart pans are not available, use regular muffin tins with paper liners as an alternative.
