No-Bake Mini Key Lime Pies (Print Version)
# Ingredients:
→ Crust
01 -
Graham cracker crumbs
02 -
Granulated sugar
03 -
Unsalted butter, melted
→ Key Lime Filling
04 -
Sweetened condensed milk
05 -
Cream cheese, softened
06 -
Fresh key lime juice or regular lime juice
07 -
Key lime zest
08 -
Whipped cream (for garnish)
09 -
Optional: lime slices or additional zest for topping
# Instructions:
01 -
In a bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the crust mixture firmly into the bottoms of mini pie tins, ramekins, or a muffin tin lined with cupcake liners. Chill in the refrigerator for 15-20 minutes.
02 -
In a large bowl, beat the softened cream cheese until smooth. Add sweetened condensed milk, lime juice, and zest, and mix until creamy and well combined.
03 -
Spoon the lime filling onto the chilled crusts, smoothing the tops with a spatula.
04 -
Refrigerate the mini pies for at least 2-3 hours, or until the filling is firm and set.
05 -
Top each mini pie with whipped cream, lime zest, or a small lime slice before serving.
# Notes:
01 -
These mini pies can be made ahead and stored for up to 5 days in the refrigerator.
02 -
Freeze for up to 2 months if needed, and thaw before serving.
03 -
For a gluten-free option, use gluten-free graham crackers in the crust.