Description
Bite-sized, sunlit mini pies with a buttery graham cracker crust, tangy key lime filling, and airy whipped cream. A no-bake summer classic that’s vibrant, creamy, and perfect for gatherings.
Ingredients
1.5 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted
1 can (14 oz) sweetened condensed milk
1/2 cup key lime juice (fresh or substitute regular lime)
1 teaspoon lime zest
1 cup heavy cream, chilled
2 tablespoons powdered sugar
Lime zest for garnish
Instructions
Mix graham cracker crumbs, 1/3 cup sugar, and melted butter in a bowl to form a crust mixture.
Divide the crust into 12 mini muffin cups (greased with butter), pressing firmly into the bottoms and sides.
In a blender or food processor, combine sweetened condensed milk, key lime juice, and lime zest. Blend until smooth and well combined.
Pour the filling into each prepared mini pie crust.
In a chilled bowl, whip heavy cream and powdered sugar until stiff peaks form.
Spoon a dollop of whipped cream over each pie and lightly press lime zest for garnish.
Chill for 2-4 hours until set before serving.
Notes
For best texture, use fresh graham crackers ground in a food processor or blender.
Key limes yield a milder tartness than regular limes; adjust juice to taste if substituting.
Store covered in the refrigerator for up to 48 hours.
Nutrition
- Serving Size: 1 mini pie
- Calories: 165
- Sugar: 18g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg