These no-bake mini key lime pies are the perfect treat for warm days! With a crisp graham cracker crust and a creamy, tangy filling, they’re a real delight!
Making these is a breeze. I whip up the filling, scoop it into the crusts, and chill. Even better? They’re so cute, I can’t resist having two (or three)! 🥳
Key Ingredients & Substitutions
Graham cracker crumbs: These create the pie crust’s base. If you’d like a gluten-free option, try using almond flour or gluten-free graham crackers. I love the traditional flavor, but feel free to experiment!
Cream cheese: This adds a creamy structure to the filling. If you’re after a lighter version, consider using Greek yogurt or whipped coconut cream instead. I sometimes mix a bit of both for richer flavor.
Sweetened condensed milk: It’s what makes this dessert sweet and creamy. For a lower sugar option, look for sweetened condensed milk made with alternative sweeteners or try evaporated milk mixed with a little sugar.
Key lime juice: Fresh is best for flavor, but bottled works too. If you can’t find key limes, regular limes are a good substitute. I often use a mix of fresh and bottled juice for convenience!
Heavy whipping cream: This is essential for the whipped topping. If you want a dairy-free alternative, coconut cream is a great choice. It whips beautifully and adds a tropical vibe!
How Do I Get Smooth and Creamy Filling for My Mini Pies?
Getting a smooth filling is key to your mini pies! Start with soft cream cheese; this will blend more easily. Here’s how to ensure it comes out perfectly:
- Soften cream cheese at room temperature for about 30 minutes before mixing.
- Use an electric mixer on medium speed to blend until smooth before adding other ingredients.
- Add the sweetened condensed milk gradually, mixing well after each addition to avoid lumps.
- Finally, mix in the key lime juice and zest until everything is well combined and silky.
With these steps, your filling will be creamy and delicious, making these mini pies even more enjoyable!
How to Make No-Bake Mini Key Lime Pies?
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/3 cup unsalted butter, melted
For the Filling:
- 1 (8 oz) package cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice (fresh or bottled)
- 1 tablespoon key lime zest (plus more for garnish)
For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Lime slices for garnish
How Much Time Will You Need?
This no-bake recipe requires about 15 minutes of prep time and at least 4 hours of chilling time for the mini pies to set. It’s a simple and refreshing dessert that’s perfect for any occasion!
Step-by-Step Instructions:
1. Prepare the Crust:
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Use a spoon to stir everything together until well mixed and crumbly.
2. Form the Crust:
Take the crumb mixture and divide it evenly among 12 mini pie or muffin cups. Press the mixture firmly into the bottom of each cup with your fingers or the back of a spoon to form a solid crust layer.
3. Make the Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add the sweetened condensed milk, mixing until everything is well blended and there are no lumps.
4. Add Flavor:
Stir in the key lime juice and key lime zest until everything is fully incorporated and the mixture is smooth. This will be the delicious filling for your pies!
5. Fill the Crusts:
Spoon the key lime filling into the prepared mini pie crusts, making sure to smooth the tops with a spatula so they look neat.
6. Chill:
Carefully place the mini pies in the refrigerator and let them chill for at least 4 hours or until they are set up and firm.
7. Prepare the Whipped Topping:
While the pies chill, whip up the topping! In a mixing bowl, combine the heavy cream and powdered sugar. Use an electric mixer to beat it until soft peaks form. This should be fluffy and light!
8. Top the Pies:
Once the mini pies are set, take them out of the fridge. Spoon or pipe the whipped cream on top of each mini pie, creating a nice layer of cream.
9. Garnish:
For a lovely presentation, add a small slice of lime on each mini pie and sprinkle a little extra lime zest for decoration.
10. Serve:
Enjoy your delightful no-bake mini key lime pies chilled! They are perfect for a refreshing dessert on a warm day.
There you have it! A simple and tasty dessert that is sure to impress. Enjoy your sweet treat!
Can I Use Different Types of Crust?
Absolutely! While graham crackers are traditional, you can use any type of cookie crumbs like Nilla wafers or Oreos for a unique flavor. Just make sure to adjust the sugar if your cookies are already sweetened.
How Can I Substitute for Heavy Cream?
If you don’t have heavy cream, you can use coconut cream for a dairy-free option. Just chill a can of coconut milk, scoop out the solidified cream, and whip it with the powdered sugar. Alternatively, you can use half-and-half, but it won’t whip up as thick.
Can I Make These Pies Ahead of Time?
Yes, these mini key lime pies can be made a day in advance! Just keep them covered in the refrigerator. They’ll taste even better as the flavors meld!
How Do I Store Leftover Mini Key Lime Pies?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, it’s best to add the whipped cream topping just before serving instead of storing them on top.
