No-Bake Mini Key Lime Pies
No-Bake Mini Key Lime Pies are a delightful, tangy treat perfect for any occasion. Here’s how to make them
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup key lime juice (freshly squeezed)
- 1 teaspoon lime zest
For the topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Additional lime zest, for garnish
Instructions
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are fully coated and resemble wet sand.
- Press the mixture firmly into the bottoms and up the sides of mini tart pans or a muffin tin lined with paper liners. Ensure an even layer to form a sturdy crust.
- Refrigerate the crusts for at least 1 hour to set.
- Make the Filling:
- In a large bowl, whisk together the sweetened condensed milk, key lime juice, and lime zest until smooth and thick.
- Spoon the filling into the chilled crusts, smoothing the tops with a spatula.
- Prepare the Whipped Cream:
- In a separate bowl, whip the heavy cream and powdered sugar together using an electric mixer until stiff peaks form.
- Pipe or spoon the whipped cream onto each mini pie.
- Garnish and Set:
- Garnish with additional lime zest for a burst of color and flavor.
- Refrigerate the mini key lime pies for at least 2 hours to allow the filling to set properly.
Notes
- For the best flavor, use freshly squeezed key lime juice. If unavailable, regular lime juice can be substituted, though the flavor may be slightly different.
- These pies can be made a day in advance, making them ideal for gatherings. Store them covered in the refrigerator for up to 3 days.
- If you don’t have mini tart pans, a muffin tin lined with paper or silicone liners works well.
Find it online: https://recipe.newsvks.com/no-bake-mini-key-lime-pies/