Description

These Easy Mini No Bake Key Lime Pies are a refreshing summer dessert with creamy, tangy key lime filling in a buttery graham cracker crust. Perfect for parties, picnics, or portion-controlled indulgence.

Ingredients

Scale

1 1/2 cups (180g) graham cracker crumbs
6 tablespoons (85g) melted butter
Pinch of salt
1 cup (240ml) key lime juice
1 can (14oz/396g) sweetened condensed milk
1 cup (240ml) whipped cream
1 cup (240ml) heavy cream
2 tablespoons (15g) powdered sugar
Optional: Lime zest, fresh lime slices, crushed graham crackers for garnish

Instructions

In a mixing bowl, combine graham cracker crumbs, melted butter, and a pinch of salt. Stir until the mixture resembles wet sand. Divide evenly among the muffin cups and press firmly into the bottom to form the crust. Chill in the refrigerator for at least 20 minutes.
In another bowl, whisk together key lime juice, sweetened condensed milk, and whipped cream. Mix until smooth and creamy. Taste and adjust sweetness if needed.
Spoon the filling evenly over the chilled crusts in the muffin tin. Smooth the tops with a spatula or spoon. Return to the fridge and chill for at least 4 hours or until set.
In a cold mixing bowl, whip heavy cream with powdered sugar until soft peaks form. Pipe or dollop onto the pies just before serving.
Sprinkle lime zest over the whipped cream and add a small lime slice or crushed graham crackers for a decorative touch.

Notes

Chill your mixing bowl and whisk before whipping cream for faster results. Don’t skip the chilling time—it’s essential for the pies to set properly. For a gluten-free crust, use almond flour or gluten-free graham crackers.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 mini pie
Calories: 250
Sugar: 20
Sodium: 120
Fat: 14
Saturated Fat: 8
Carbohydrates: 28
Fiber: 1
Protein: 3

Keywords: key lime pie, no bake dessert, summer dessert, mini pies, easy dessert