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Easy Mini No Bake Key Lime Pies

These refreshing mini pies are simple to make, bursting with the tangy flavor of key limes, and require no baking time.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups 1 1/2 cups (180g) graham cracker crumbs
  • 6 tablespoons 6 tablespoons (85g) melted butter
  • Pinch of salt
For the filling
  • 1 cup 1 cup (240ml) key lime juice
  • 1 can 1 can (14oz/396g) sweetened condensed milk
  • 1 cup 1 cup (240ml) whipped cream Freshly whipped is best for texture.
For the topping
  • 1 cup 1 cup (240ml) heavy cream
  • 2 tablespoons 2 tablespoons (15g) powdered sugar
Optional garnishes
  • Lime zest, fresh lime slices, crushed graham crackers For garnish

Method
 

Preparation of the crust
  1. In a mixing bowl, combine graham cracker crumbs, melted butter, and a pinch of salt. Stir until it looks like wet sand.
  2. Divide the mixture among muffin cups and press it firmly into the bottom to create your crust.
  3. Chill the crust in the fridge for at least 20 minutes.
Preparation of the filling
  1. In a separate bowl, mix the key lime juice, sweetened condensed milk, and whipped cream until smooth.
  2. Spoon the creamy filling over the chilled crusts, smoothing out the tops.
  3. Return to the fridge to set for at least four hours.
Topping the pies
  1. Whip heavy cream with powdered sugar until soft peaks form.
  2. Pipe or dollop this on top of the pies just before serving. Garnish with lime zest and a slice of lime.

Notes

These mini pies are best served chilled. You can either leave them in the muffin tin for a casual presentation or transfer them to a decorative serving plate. For extra flavor, consider adding a little more key lime juice to the filling or a hint of coconut in the crust for a tropical twist. They can be stored in an airtight container in the refrigerator for up to 3 days.