These adorable no-bake mini key lime pies are a treat! With a crunchy graham cracker crust and zesty lime filling, they’re the perfect sweet and tangy combo for any occasion.
Making these pies is a breeze! Just mix, pour, chill, and enjoy. I love how they fit perfectly in your hand – no fancy plates needed. Just grab one and go! 🥧💚
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the crust of your mini pies. If you don’t have them on hand, you can use digestive biscuits or even crushed cookies like vanilla wafers. I like to mix in a bit of cinnamon for extra flavor!
Heavy Whipping Cream: This creates the light, fluffy texture. If you want a lighter alternative, you can use half-and-half or coconut cream for a dairy-free option. Just keep in mind that whipping may take longer with alternatives.
Cream Cheese: I’m all for classic cream cheese for creaminess, but mascarpone cheese is a great substitute if you want a slightly different flavor. Just remember, it might be a bit richer, so adjust the sugar if needed.
Key Lime Juice: Freshly squeezed key lime juice is best for taste. If you can’t find key limes, regular limes work too, but keep that tartness in mind. They’re often a bit more sour, so you might want to taste and adjust the sweetness.
How Do I Whip Cream to Stiff Peaks?
Whipping cream to stiff peaks can be tricky, but it’s essential for the lightness of your pies. Start with chilled cream and a chilled mixing bowl for the best results.
- Pour the heavy cream into the bowl and start mixing on medium speed.
- Scrape down the sides as needed, and increase the mixer speed once it starts to thicken.
- Keep mixing until you see firm peaks form — it should hold its shape and not droop when you lift the beaters.
- Be careful not to overwhip, or you’ll end up with butter instead of whipped cream!
Using a handheld mixer or a stand mixer makes this easier, but if you’re feeling strong, you can whip by hand with a whisk!
How to Make No-Bake Mini Key Lime Pies
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 2 cups heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup sweetened condensed milk
- 1/2 cup key lime juice (freshly squeezed)
- Zest of 2 key limes
For Topping:
- Whipped cream (for topping)
- Lime wedges (for garnish)
How Much Time Will You Need?
This delicious no-bake mini key lime pies recipe takes about 15 minutes of preparation time. After that, you will need to chill the pies in the refrigerator for at least 4 hours, or even better, overnight for a more intense flavor. So, you can have these ready with a little patience!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by mixing the graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Stir until everything is well combined and the mixture looks like wet sand. This will be your delicious crust!
2. Form the Crusts:
Next, take the graham cracker mixture and press it evenly into the bottom of mini tart pans or silicone molds. Make sure the crust is packed tightly. Once done, place the pans in the refrigerator to set while you work on the filling.
3. Whip the Cream:
In a separate bowl, whip your heavy cream using a mixer until you achieve stiff peaks. This means that the cream holds its shape well. When done, set it aside for later use.
4. Mix the Cream Cheese Filling:
Now move to another bowl and beat the softened cream cheese until it’s smooth and creamy. Slowly add the sweetened condensed milk while mixing until everything is nicely combined. This will give your filling a lovely sweetness!
5. Add Key Lime Flavor:
Pour in the key lime juice and zest into the cream cheese mixture. Stir gently until all the ingredients are fully mixed together. The key lime will give these pies their refreshing tang!
6. Fold in the Whipped Cream:
Take the whipped cream you set aside and gently fold it into the key lime mixture. Be careful not to stir too hard—you want to keep that fluffy texture!
7. Fill the Crusts:
Spoon the key lime filling over the chilled crusts, smoothing the tops as you go. Give the molds a gentle tap on the counter to release any air bubbles trapped inside.
8. Chill the Pies:
Cover the pies and place them back in the refrigerator for at least 4 hours or overnight, if you can wait! This will allow the filling to fully set and develop the flavors.
9. Serve with Toppings:
Once the pies are set, carefully remove them from the molds. Top each mini pie with a dollop of whipped cream and garnish with a lime wedge for a beautiful presentation.
10. Enjoy Your Treat!
Serve these sweet and tangy mini key lime pies chilled, and enjoy the delightful flavors of a refreshing dessert that’s perfect for any occasion!
Can I Use Regular Limes Instead of Key Limes?
Yes, you can use regular limes if key limes aren’t available. However, keep in mind that regular limes are typically more acidic, so the flavor will be slightly different. Aim for one cup of lime juice, adjusting to taste as you mix it in.
How Can I Make This Recipe Gluten-Free?
To make gluten-free mini key lime pies, simply substitute graham cracker crumbs with a gluten-free graham cracker or a blend of crushed gluten-free cookies. Ensure that all other ingredients, like the sweetened condensed milk and whipped cream, are also gluten-free.
Can I Prepare the Crust a Day in Advance?
Absolutely! You can prepare the graham cracker crust up to a day in advance. Just cover it tightly with plastic wrap or aluminum foil once set and store it in the refrigerator until you’re ready to add the filling.
What’s the Best Way to Store Leftover Mini Key Lime Pies?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Since the pies are best enjoyed chilled, serve them straight from the fridge for the freshest taste!
