If you’re craving a zesty, creamy treat that’s both refreshing and simple, these Easy Mini No-Bake Key Lime Pies are your answer. Perfect for summer gatherings or a sweet treat any time of year, these mini pies are a delightful twist on a classic dessert.
With a crisp graham cracker crust, a tangy key lime filling, and a dollop of whipped cream, these little pies are both irresistible and effortless. Plus, they’re made without an oven, making them a great choice for hot days or when you’re short on time.
Resume of the Recipe: These Easy Mini No-Bake Key Lime Pies feature a buttery graham cracker crust filled with a creamy, tangy key lime filling. Topped with whipped cream, they offer a delightful blend of flavors and textures in a perfectly portioned dessert. Ideal for summer parties or a quick indulgence, these mini pies are as easy to make as they are to enjoy.
Exciting Story: I first stumbled upon these mini key lime pies during a summer picnic, and they quickly became a hit among family and friends. The combination of the tart key lime filling and the sweet graham cracker crust was a hit, and I found myself making them for every gathering. Their no-bake nature is a lifesaver during hot weather, and they’re always the first to disappear from the dessert table. They’ve become a staple in my recipe collection, cherished for their simplicity and deliciousness.
Why These Mini No-Bake Key Lime Pies?
- Effortless and No-Bake: These mini pies are a breeze to prepare, requiring no baking and minimal time.
- Perfectly Portioned: The individual servings make them an elegant and practical choice for any event.
- Tart and Sweet: The key lime filling offers a refreshing tang, perfectly balanced by the sweet graham cracker crust and whipped cream topping.
How to Make Easy Mini No-Bake Key Lime Pie:
- Prepare the Crust:
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture resembles wet sand.
- Press the mixture evenly into the bottoms of mini pie dishes or a muffin tin lined with cupcake liners. Use the back of a spoon to press the crumbs firmly into the bottom and slightly up the sides. Chill in the refrigerator while you prepare the filling.
- Make the Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add in key lime juice, sweetened condensed milk, and granulated sugar. Continue to beat until the mixture is well combined and smooth.
- In another bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the key lime mixture until fully combined.
- Assemble the Pies:
- Spoon or pipe the key lime filling into the chilled crusts, smoothing the tops with a spatula.
- Return the mini pies to the refrigerator and chill for at least 2 hours, or until set.
- Prepare the Topping:
- In a small bowl, whip 1/2 cup heavy cream with powdered sugar until soft peaks form.
- Pipe or spoon the whipped cream onto the set mini pies.
- Garnish and Serve:
- Garnish with lime zest and fresh lime slices if desired. Serve chilled and enjoy!
Tips:
- Chilling Time: Ensure the pies are well-chilled to allow the filling to set properly.
- Graham Cracker Crumbs: For a finer crust, you can process the graham crackers in a food processor.
Substitutions and Variations:
- Crust: Use crushed vanilla wafers or chocolate cookies for a different flavor twist.
- Filling: For a tropical variation, try using lemon juice instead of key lime juice.
Make a Healthier Version:
- Lower Fat: Use reduced-fat cream cheese and a lower-fat whipped topping.
- Graham Cracker Alternative: Use whole-grain graham crackers or a nut-based crust for a healthier crust option.
Closing: And there you have it! These Easy Mini No-Bake Key Lime Pies are a refreshing and delightful treat that’s perfect for any occasion. Enjoy these tangy bites of heaven, and be sure to check out our other delicious no-bake desserts for more sweet inspiration!
Frequently Asked Questions:
- Can I use regular lime juice instead of key lime juice?
- Yes, regular lime juice can be used if key lime juice is not available, though the flavor will be slightly different.
- How long do these mini pies need to chill?
- They should be chilled for at least 2 hours, or until the filling is set.
- Can I make these mini pies in advance?
- Yes, they can be made up to 2 days in advance and stored in the refrigerator.
- What can I use if I don’t have mini pie dishes or a muffin tin?
- You can use silicone molds or even small ramekins as alternatives.
- Can I freeze these mini pies?
- Freezing is not recommended as it may affect the texture of the filling. They are best enjoyed fresh or after being chilled.
- How can I make the graham cracker crust gluten-free?
- Use gluten-free graham crackers or a gluten-free cookie alternative.
- Can I substitute whipped cream with another topping?
- Yes, you can use a dollop of yogurt or a sprinkle of crushed graham crackers as alternatives.
- How do I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Can I make a full-sized key lime pie instead of mini pies?
- Yes, you can double the recipe and use a standard pie dish. Adjust the chilling time accordingly.
- How do I know when the filling is set?
- The filling should be firm to the touch and not jiggle when you move the pie.
Easy Mini No Bake Key Lime Pie
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal1
hour10
minutes1
Keep the screen of your device on
Ingredients
For the Crust:
1 1/2 cups 1 1/2 graham cracker crumbs
1/4 cup 1/4 granulated sugar
6 tablespoons 6 unsalted butter, melted
For the Filling:
1 cup 1 heavy cream
8 oz 8 cream cheese, softened
1/2 cup 1/2 key lime juice (fresh or bottled)
1/2 cup 1/2 sweetened condensed milk
2 tablespoons 2 granulated sugar
For the Topping:
1/2 cup 1/2 heavy cream
2 tablespoons 2 powdered sugar
Lime zest, for garnish (optional)
Fresh lime slices, for garnish (optional)For the Crust:
1 1/2 cups 1 1/2 graham cracker crumbs
1/4 cup 1/4 granulated sugar
6 tablespoons 6 unsalted butter, melted
For the Filling:
1 cup 1 heavy cream
8 oz 8 cream cheese, softened
1/2 cup 1/2 key lime juice (fresh or bottled)
1/2 cup 1/2 sweetened condensed milk
2 tablespoons 2 granulated sugar
For the Topping:
1/2 cup 1/2 heavy cream
2 tablespoons 2 powdered sugar
Lime zest, for garnish (optional)
Fresh lime slices, for garnish (optional)
Directions
- Prepare the Crust:
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture resembles wet sand.
- Press the mixture evenly into the bottoms of mini pie dishes or a muffin tin lined with cupcake liners. Use the back of a spoon to press the crumbs firmly into the bottom and slightly up the sides. Chill in the refrigerator while you prepare the filling.
- Make the Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add in key lime juice, sweetened condensed milk, and granulated sugar. Continue to beat until the mixture is well combined and smooth.
- In another bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the key lime mixture until fully combined.
- Assemble the Pies:
- Spoon or pipe the key lime filling into the chilled crusts, smoothing the tops with a spatula.
- Return the mini pies to the refrigerator and chill for at least 2 hours, or until set.
- Prepare the Topping:
- In a small bowl, whip 1/2 cup heavy cream with powdered sugar until soft peaks form.
- Pipe or spoon the whipped cream onto the set mini pies.
- Garnish and Serve:
- Garnish with lime zest and fresh lime slices if desired. Serve chilled and enjoy!
Follow US on Pinterest
Follow @middleeastsector on Pinterest