Description
These Mini Key Lime Pies are creamy, tangy, and perfectly refreshing! With a buttery graham cracker crust, smooth key lime filling, and fluffy whipped cream topping, they’re the ultimate bite-sized treat for any occasion.
Ingredients
Scale
- 🧁 For the Crust
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tbsp melted unsalted butter
- 🍈 For the Filling
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- ½ cup key lime juice (fresh or bottled)
- 1 tsp lime zest
- 1 tsp vanilla extract
- 🍦 For Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Lime zest or thin lime slices for garnish
Instructions
- Step 1 – Make the Crust: In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter until the texture resembles wet sand. Spoon about 2 tablespoons of crust mixture into each muffin cup or mini tart pan. Press firmly using the back of a spoon or a small glass. Chill in the fridge while preparing the filling.
- Step 2 – Prepare the Filling: In a large bowl, beat cream cheese until smooth. Add sweetened condensed milk, lime juice, lime zest, and vanilla. Beat on medium speed until creamy and thick.
- Step 3 – Fill & Chill: Spoon or pipe the filling into the chilled crusts. Smooth the tops with a spatula. Cover lightly with plastic wrap and refrigerate for 4–6 hours, or until set.
- Step 4 – Whip the Cream: Beat heavy cream and powdered sugar until stiff peaks form. Pipe or spoon onto chilled pies before serving. Garnish with lime zest or thin lime slices.
Notes
For the best flavor, use freshly squeezed key lime juice if available. These mini pies can be made a day ahead — just add whipped cream right before serving!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 230
- Sugar: 18g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 45mg