Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter, melted
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lime juice (about 4-5 limes)
- 1 tbsp lime zest
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Optional garnishes: lime slices, whipped cream, mint leaves
Instructions
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until it resembles wet sand.
- Press the crust mixture into mini pie molds and chill for about 15 minutes.
- Whisk together sweetened condensed milk and lime juice until smooth; add lime zest.
- Spoon the lime filling into the chilled crusts, filling just below the crust tops.
- Refrigerate for at least 2 hours to allow the filling to set properly.
- Beat heavy cream with powdered sugar until stiff peaks form; pipe onto the mini pies.
- Garnish with lime slices, mint leaves, or extra lime zest before serving.
Notes
- Store mini key lime pies in an airtight container in the refrigerator for up to 2-3 days.
- For the best flavor, serve chilled and add whipped cream just before serving.
- These mini desserts pair well with sparkling water or sweet tea.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg