These no-bake mini key lime pies are a fun and zesty treat! With a smooth lime filling and a crunchy graham cracker crust, they’re super refreshing and easy to make.
Trust me, they’re perfect for hot days when you want something sweet but light. Plus, mini means you can eat more than one—how’s that for a win? 😉
Ingredients & Substitutions
Graham Cracker Crumbs: These are key for the crust. If you’re out of graham crackers, you can use crushed digestive biscuits or even vanilla wafers for a different twist.
Unsalted Butter: This keeps the crust rich and flavorful. If you’re dairy-free, coconut oil can be a great substitute.
Cream Cheese: This gives the filling its creamy base. Neufchâtel cheese works too for a lighter option, or try a dairy-free cream cheese for a vegan version.
Fresh Key Lime Juice: Fresh is best here, but if you can’t find key limes, regular lime juice works fine. Just adjust to taste as it may be a bit more tart.
Heavy Whipping Cream: Use this for a luscious whipped topping. If you prefer a lighter alternative, you can substitute with whipped coconut cream for a non-dairy version.
How Do I Ensure My Mini Pies Set Perfectly?
The setting time is key for those delicious mini pies. Refrigeration lets flavors meld and the filling firm up. Here are some tips:
- Make sure to refrigerate for at least 4 hours. Overnight is even better if you have the time!
- Don’t skip folding the whipped cream gently into the filling. This keeps your mixture light and airy.
- If the filling looks too runny, let it chill a bit longer before adding it to the crusts. The cold helps it firm up!
Enjoy the combination of tart and creamy flavors in these mini pies—perfect for a refreshing treat!
How to Make No-Bake Mini Key Lime Pies?
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 1 cup cream cheese, softened
- 1 cup sweetened condensed milk
- 1/2 cup fresh key lime juice (about 4-6 key limes)
- 1 teaspoon lime zest
For the Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Lime slices or wedges for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and then you’ll need to chill the mini pies for at least 4 hours. So, in total, allow for about 4 hours and 15 minutes before you can enjoy your delicious treats!
Step-by-Step Instructions:
1. Making the Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Give it a good mix until everything is well combined and it resembles wet sand. Now, take this mixture and press it firmly into the bottom of mini pie molds or small dessert cups. Make sure to pack it tightly so your crust holds together. Place these in the refrigerator while you prepare the filling.
2. Preparing the Key Lime Filling:
In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth. Gradually add in the sweetened condensed milk, fresh key lime juice, and lime zest. Mix everything until it’s silky smooth and well blended. This will create a creamy and zesty filling!
3. Whipping the Cream:
In a separate bowl, whip the heavy cream until soft peaks start to form. This means when you lift the whisk or mixer, the cream should hold a peak that slightly droops over. Once you reach this point, add in the powdered sugar and continue whipping until stiff peaks form. This means your whipped cream will hold its shape beautifully!
4. Combining the Mixtures:
Gently fold the whipped cream into the key lime mixture using a spatula. Be careful not to deflate the whipped cream too much; you want your filling to stay light and airy. Keep folding until it’s fully mixed in.
5. Assembling the Pies:
Spoon or pipe the key lime filling into the chilled crusts, smoothing the tops as you go. Feel free to get creative with how you present them; a nice swirl on top can look lovely!
6. Chilling and Serving:
Now, it’s time to chill! Place the mini pies in the refrigerator for at least 4 hours to set properly. When you’re ready to serve, add a dollop of whipped cream on top of each mini pie and garnish with a lime slice or wedge for that extra pop of color. Enjoy these refreshing treats!
Can I Use Other Types of Citrus Juice Instead of Key Lime Juice?
Absolutely! If you can’t find key limes, you can substitute with regular lime juice or even lemon juice for a slightly different flavor. Just keep in mind that the taste will vary slightly, but it will still be delicious!
How Do I Store Leftover Mini Key Lime Pies?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you prefer, you can cover them with plastic wrap directly to avoid any odors from the fridge affecting the pies.
Can I Make the Crust in Advance?
Yes! You can prepare the graham cracker crust a day ahead. Simply make the crust, press it into the molds, and store them in the refrigerator until you’re ready to add the filling. This will save you time on the day you’re serving them!
What If I Don’t Have Mini Pie Molds?
No problem! You can use dessert cups or even muffin tins lined with cupcake liners as a substitute. Just ensure the cups are sturdy enough to hold the filling. Either way, you’ll still get those tasty mini pies!
