Description
These Easy Mini No Bake Key Lime Pies are a perfect balance of tart and creamy, making them a refreshing treat for any occasion. The rich, tangy key lime filling, paired with a buttery graham cracker crust, creates a delightful combination that’s both satisfying and light. Topped with a dollop of whipped cream and a slice of key lime, these mini pies are as visually appealing as they are delicious.
Ingredients
1½ cups graham cracker crumbs (or 1 sleeve graham crackers)
4 ounces unsalted butter, melted
8 oz cream cheese, softened
1 (14 ounce) can sweetened condensed milk
¾ cup key lime juice, freshly squeezed (about a pound of key limes or good bottled key lime juice)
8 oz whipped topping, plus more for garnish
Instructions
Prepare the Crust: In a small bowl, mix the graham cracker crumbs with the melted butter until combined. Set aside.
Make the Filling: In a large mixing bowl, use an electric mixer to cream the softened cream cheese until smooth.
Add the sweetened condensed milk to the cream cheese and mix until fully incorporated and smooth.
Add the key lime juice and mix until the filling is smooth and well combined.
Gently fold in the whipped topping until no streaks remain.
Assemble the Pies: Take individual silicone cups or paper cupcake liners and fill them with the key lime pie filling about ¾ of the way up.
Top each pie with the graham cracker crumbs. For best results, place them on a sheet tray and freeze for 4 hours or until set.
Serve: Unmold the pies carefully, serving them graham cracker side down. For easy unmolding, submerge the bottom half of the mold in warm water for a few seconds. Garnish with additional whipped topping and key lime slices if desired. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 250