No-Bake Mini Key Lime Pies
These No-Bake Mini Key Lime Pies are a refreshing dessert featuring a zesty, creamy filling in a graham cracker crust, perfect for any summer gathering without baking.
Ingredients
For the Crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 0.5 cups ½ cup unsalted butter, melted
- 0.25 cups ¼ cup granulated sugar
For the Filling
- 1 can (14 ounces) 1 can (14 ounces) sweetened condensed milk
- 0.5 cups ½ cup sour cream Can be substituted with Greek yogurt.
- 0.75 cups ¾ cup fresh lime juice (about 4-6 limes) Fresh lime juice is recommended for best flavor.
- 1 tablespoon 1 tablespoon lime zest Add more for extra lime flavor.
For the Topping
- 1 cup 1 cup heavy whipping cream
- 3 tablespoons 3 tablespoons powdered sugar
- Extra lime zest for garnish (optional)
Instructions
Prepare the Crust
- In a medium-sized bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
- Press the mixture firmly into the bottoms of mini tart pans or a muffin tin, evenly distributing the crumbs.
- Chill the crusts in the fridge while you prepare the filling.
Make the Filling
- In a large mixing bowl, whisk together the sweetened condensed milk, sour cream, lime juice, and lime zest until well combined and creamy.
- Taste the filling and adjust if needed.
Assemble the Pies
- Retrieve the chilled crusts from the fridge and spoon the key lime filling into each crust, filling them almost to the top.
- Spread it evenly and smooth out the tops.
- Chill the assembled pies for at least 2 hours, or until set.
Whip the Cream
- When ready to serve, whip the heavy cream and powdered sugar together until soft peaks form.
- Spoon or pipe the whipped cream over the mini pies.
Garnish and Serve
- Add a sprinkle of extra lime zest on top for garnish.
- Serve immediately and enjoy!
Notes
These mini pies taste better the longer they chill; aim for at least 4 hours if possible. You can use shot glasses or muffin tins instead of mini tart pans.