These No-bake Mini Key Lime Pies are a fun and zesty treat! With a creamy lime filling in a crumbly crust, they are perfect for hot days when you want something sweet without turning on the oven.
Making these little pies is a breeze! I love how you can whip them up in no time and enjoy a little taste of summer anytime. Just remember, the more whipped cream on top, the better it gets! 🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create the classic base for the pies. If you don’t have graham crackers, try using vanilla wafers or digestive biscuits for a similar flavor. I find that using chocolate cookies can also add a nice twist!
Sweetened Condensed Milk: This ingredient gives the filling its creamy texture and sweetness. If you’re looking for a lighter option, you can use evaporated milk mixed with a bit of sugar. However, it might not be as rich.
Key Lime Juice: Freshly squeezed juice offers the best flavor, but bottled key lime juice works too. If neither is available, regular lime juice can substitute, though it has a different tang.
Heavy Whipping Cream: This is essential for making the filling light and fluffy. If you’re looking for a non-dairy option, you can try coconut cream, but make sure to chill it beforehand for better whipping.
How Do I Make Sure My Whipped Cream Doesn’t Deflate?
Whipping cream adds lightness to your pies, but it’s important to handle it gently. Here’s how to do it right:
- Use a cold bowl and beaters when whipping the cream; this helps it whip quicker and better.
- Watch for stiff peaks. Stop whipping as soon as you see this texture, or your cream can turn grainy.
- When folding the whipped cream into the key lime mixture, use a spatula and a gentle motion, sliding it under the mixture and turning it over. This way, you keep as much air as possible.
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 (14 oz) can sweetened condensed milk
- 1/2 cup sour cream
- 1/2 cup key lime juice (freshly squeezed or bottled)
- 1 teaspoon vanilla extract
For The Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Lime wedges and zest for garnish
How Much Time Will You Need?
This delightful recipe takes about 30 minutes of preparation time, plus at least 4 hours to chill in the fridge for the pies to set. So, get ready to enjoy a delicious dessert that’s simple to prepare and perfect for any occasion!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Stir well until everything is combined. Now, take this crumb mixture and pack it tightly into the bottoms of mini tart or muffin pans to create a nice, firm crust. Once done, pop the pans into the fridge while you make the filling.
2. Make the Key Lime Filling:
In a separate bowl, whisk together the sweetened condensed milk, sour cream, key lime juice, and vanilla extract. Keep whisking until the mixture is smooth and well combined. This tangy filling is what makes these mini pies so special!
3. Whip the Cream:
In another bowl, pour in the heavy cream and add the powdered sugar. Using a mixer, whip this mixture until stiff peaks form—it should be fluffy and light. This will add a wonderful creamy texture to your pies.
4. Combine the Mixtures:
Now, gently fold the whipped cream into the key lime mixture. Be careful to mix it slowly so you don’t deflate the whipped cream; we want it to stay nice and airy!
5. Fill the Crusts:
Spoon the key lime filling into your prepared crusts. Use a spatula to smooth the tops, making them nice and even. Once filled, they are ready for the fridge!
6. Chill Time:
Cover the pans and refrigerate the mini key lime pies for at least 4 hours, or until they are fully set. This step is essential for achieving that perfect texture!
7. Serve and Enjoy:
Before you’re ready to serve, add a dollop of additional whipped cream to the top of each pie. Finish with a garnish of lime wedges and zest for that extra zing. Now you’re all set to enjoy your refreshing no-bake mini key lime pies!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can use crushed vanilla wafers, chocolate cookies, or even a gluten-free cookie crust as alternatives to graham crackers. Just substitute the same amount of crumbs, and follow the same instructions for packing into the pans.
How Do I Store Leftovers?
Store any leftover mini key lime pies in an airtight container in the fridge for up to 3 days. Make sure to keep the topping separate if you’re planning to add whipped cream later, as it’s best fresh!
What Can I Substitute for Key Lime Juice?
If you can’t find key lime juice, regular lime juice works just fine! For a slightly different flavor profile, you could also mix lime juice with a bit of lemon juice for a bright citrusy kick.
Can I Make These Mini Pies Ahead of Time?
Yes! These mini key lime pies can be made a day in advance. Just ensure they are well covered in the fridge, so they stay fresh and the crust remains crisp!
