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Heavenly No-Bake Mini Key Lime Pies

These bite-sized mini key lime pies are easy to make, featuring a creamy lime filling and a buttery graham cracker crust, perfect for any occasion.
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Prep Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 220
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Use fresh crumbs for the best texture.
  • 1/3 cup granulated sugar Balances the tart lime.
  • 6 tablespoons unsalted butter, melted Use unsalted for better salt control.
For the filling
  • 1 can (14 ounces) sweetened condensed milk Adds creamy sweetness without fuss.
  • 1/2 cup key lime juice (freshly squeezed) Fresh juice brightens the flavor.
  • 1 teaspoon lime zest For an extra citrus perfume.
For the whipped cream topping
  • 1 cup heavy cream Chill bowl and beaters first for better volume.
  • 2 tablespoons powdered sugar Dissolves quickly into the cream.
  • to taste none lime zest for garnish Pretty and fragrant.

Method
 

Preparation
  1. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until every crumb looks glossy and the mixture holds together when pressed.
  2. Firmly press the crumb mixture into the bottoms and up the sides of mini tart pans. Chill the crusts in the refrigerator for at least 15 minutes.
Filling
  1. In a separate bowl, whisk together the sweetened condensed milk, key lime juice, and lime zest until smooth.
  2. Pour the lime filling into the chilled crusts, smooth the tops with a spatula, and refrigerate for at least 2 hours.
Whipped cream
  1. In a mixing bowl, beat the heavy cream and powdered sugar together until stiff peaks form.
  2. Garnish each mini pie with a dollop of whipped cream and a sprinkle of lime zest before serving.

Notes

Make the crusts the night before to save time. For a playful twist, try a shortbread crust.