Description

These Mini Key Lime Pies are a refreshing no-bake dessert featuring a crisp graham cracker crust filled with a creamy, tangy key lime filling made with cream cheese, sweetened condensed milk, and whipped topping. Perfect for individual servings and easy to prepare, they are sure to be a crowd-pleaser.

Ingredients

Scale

Crust

1 cup graham cracker crumbs
3 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

Filling

1 can (14 ounces) sweetened condensed milk
½ cup key lime juice (fresh or bottled)
1 teaspoon lime zest
4 ounces cream cheese, softened
1 cup whipped topping (plus more for garnish)

Instructions

Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix thoroughly until the crumbs are evenly coated with the butter and sugar mixture.
Form the crust base: Press the crumb mixture firmly into the bottoms of 6 small serving cups or muffin liners, creating an even layer that will serve as the crust. Set these aside while you prepare the filling.
Make the filling base: In a separate bowl, beat the softened cream cheese until it is smooth and creamy. This ensures a silky texture for your filling.
Combine filling ingredients: Add the sweetened condensed milk, key lime juice, and lime zest to the cream cheese. Mix thoroughly until all ingredients are well combined and the filling is smooth.
Incorporate whipped topping: Gently fold in the whipped topping to the lime mixture until the filling is smooth and creamy, adding airiness and lightness to the pies.
Assemble the pies: Spoon the key lime filling evenly over each prepared graham cracker crust, smoothing the tops with a spatula for an even finish.
Chill the pies: Refrigerate the mini pies for at least 2 hours or until the filling is fully set and chilled through.
Garnish and serve: Before serving, garnish each mini pie with additional whipped topping and a sprinkle of lime zest for a fresh and decorative touch.

Notes

For best flavor, use fresh key lime juice; bottled juice works fine if fresh is unavailable.
You can prepare these mini pies a day ahead and keep them refrigerated until serving.
Use muffin liners or small ramekins for easy removal and serving.
To make it vegan, substitute the cream cheese and sweetened condensed milk with vegan alternatives and use coconut whipped topping.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 mini pie
Calories: 280
Sugar: 23g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: key lime pie, mini pies, no bake dessert, graham cracker crust, easy summer dessert, creamy key lime, individual servings