These no-bake mini key lime pies are simply zesty and creamy! With a crunchy graham cracker crust and a smooth filling, they are perfect for any sweet tooth.
I love how quick and easy these little treats are to whip up. Plus, they are perfect for hot days—no oven needed! Who can resist a mini pie, right? 😋
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a delicious crust for your pies. If you can’t find them, try using crushed digestive biscuits or vanilla wafers as a tasty alternative.
Unsalted Butter: This adds richness to the crust. If you’re looking for a dairy-free option, melted coconut oil or a plant-based butter can work well, giving a unique flavor.
Cream Cheese: It gives the pies a rich and creamy texture. If you’re aiming for a lighter version, consider using Greek yogurt for a tangy twist, though it will alter the flavor slightly.
Key Lime Juice: Freshly squeezed is best for flavor, but bottled key lime juice is convenient and still tasty. If unavailable, regular lime juice can substitute in a pinch.
Heavy Whipping Cream: This adds a fluffy texture. For a lighter version, whip coconut cream for a dairy-free treat. Remember to chill it in the fridge overnight for best results.
How Do I Achieve Fluffy Whipped Cream Without Deflating It?
Whipping cream to stiff peaks can be tricky, but it’s vital for a light mini pie. Here’s a step-by-step guide for perfect results:
- Ensure your mixing bowl and beaters are cold. This helps the cream whip faster.
- Start with cold heavy cream and add powdered sugar for sweetness. Beat on medium speed until it thickens.
- Increase the speed to high and whip until stiff peaks form. This means when you lift the beaters, the cream holds its shape.
- Gently fold the whipped cream into your key lime mixture. Use a spatula to combine without deflating the whipped cream.
Folding is key! Be gentle and mix until just combined for the best fluffy texture in your pies.
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
- 1/4 cup unsalted butter, melted
For the Filling:
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup key lime juice (freshly squeezed or bottled)
For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
For Garnish:
- Lime slices
- Lime zest
How Much Time Will You Need?
This delightful no-bake recipe takes about 20 minutes to prepare, but make sure to give the mini pies at least 4 hours to chill in the fridge so they set properly. Perfect for a refreshing dessert anytime!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter. Stir until everything is combined, and it looks like wet sand. This will be our tasty crust!
2. Form the Crust in Molds:
Take small tart or mini pie molds and press the crumb mixture firmly into the bottoms to create the crusts. Make sure they’re packed evenly. Once done, pop the molds in the refrigerator to firm up while you make the filling.
3. Make the Key Lime Filling:
In a large mixing bowl, beat the softened cream cheese until it’s nice and smooth using an electric mixer. Gradually pour in the sweetened condensed milk, mixing well after each addition until it’s completely blended.
4. Add the Key Lime Juice:
Now, gently stir in the key lime juice until the mixture is well combined and smooth. This will give your mini pies that tangy flavor!
5. Whip the Cream:
In another bowl, whip the heavy whipping cream with powdered sugar until stiff peaks form. This means it should hold its shape when you lift the mixer out!
6. Combine the Mixtures:
Carefully fold the whipped cream into the key lime mixture until there are no streaks. Be gentle to keep the whipped cream fluffy and airy!
7. Fill the Crusts:
Spoon or pipe the key lime filling into the chilled crusts, smoothing the tops with a spatula or spoon. They’re coming together beautifully!
8. Chill and Set:
Put the filled mini key lime pies back into the fridge and let them chill for at least 4 hours, or until they are set. This is the hardest part—waiting to dig in!
9. Garnish and Serve:
When you’re ready to serve, top each mini pie with a dollop of whipped cream, and add a slice of lime and a sprinkle of lime zest for a beautiful finish. Enjoy your cool and refreshing dessert!
Enjoy your delicious and refreshing No-Bake Mini Key Lime Pies!
Can I Use Store-Bought Crust Instead of Making My Own?
Absolutely! If you’re short on time, you can use store-bought mini graham cracker crusts. Simply skip the first two steps and fill the pre-made crusts with your key lime filling. They’re very convenient and still delicious!
Can I Substitute Other Citrus Juices?
Yes, if you can’t find key limes, you can use regular lime juice or even lemon juice for a different flavor twist. Just keep in mind that the taste will slightly change, but it will still be wonderfully citrusy and refreshing!
How Do I Store Leftovers?
Store any leftover mini key lime pies in an airtight container in the refrigerator for up to 3 days. If you’re worried about the crust becoming soggy, you can store the filling and crust separately until you’re ready to serve.
Can I Make These Mini Pies in Advance?
Yes, these mini key lime pies can be made a day in advance! Just be sure to cover them well and store them in the fridge. They often taste even better after sitting for a while, allowing the flavors to meld together beautifully.
