🌿 Heavenly No-Bake Mini Key Lime Pies
Ingredients (makes about 6 mini pies)
For the crust:
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1 cup graham cracker crumbs
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3 tbsp melted butter
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2 tbsp granulated sugar
For the filling:
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1 can (14 oz) sweetened condensed milk
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½ cup key lime juice (fresh or bottled)
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1 tsp lime zest (optional, for extra zing)
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1 cup whipped topping (like Cool Whip) or whipped cream
For garnish (optional):
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Extra whipped cream
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Lime zest or thin lime slices
Instructions
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Make the crusts
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In a bowl, combine graham cracker crumbs, melted butter, and sugar.
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Spoon about 2 tablespoons of the mixture into each mini pie tin (or cupcake liner).
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Press down firmly using the back of a spoon.
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Chill in the fridge while you prepare the filling.
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Make the filling
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In a medium bowl, whisk together sweetened condensed milk and key lime juice until smooth and thick.
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Fold in lime zest (if using) and whipped topping until creamy and well combined.
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Assemble
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Spoon the filling evenly into the chilled crusts.
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Smooth the tops and refrigerate for at least 2–3 hours, or until set.
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Serve
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Top with a dollop of whipped cream and a sprinkle of lime zest or a lime slice before serving.
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💡 Tips
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For individual servings, use cupcake liners in a muffin tin — easy to remove and perfect for parties!
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You can substitute regular lime juice if key limes aren’t available — just add a touch more zest for brightness.
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These can be frozen for up to 1 month; thaw in the fridge before serving.
Would you like me to give you a cream cheese version that’s a bit richer and more like a mini cheesecake? It’s still no-bake but extra luscious.
