No-Bake Mini Key Lime Pies (Print-Friendly Format)
Bite-sized key lime pies feature tart filling, sweet graham crust, and whipped cream for a tropical delight.
# Required Ingredients:
→ Crust
01 -
180 grams graham cracker crumbs
02 -
67 grams granulated sugar
03 -
85 grams unsalted butter, melted
→ Filling
04 -
397 grams sweetened condensed milk
05 -
120 millilitres key lime juice, freshly squeezed
06 -
1 teaspoon lime zest
→ Whipped Cream Topping
07 -
240 millilitres heavy cream
08 -
16 grams powdered sugar
→ Garnish
09 -
Lime zest, for garnish
# How to Make It:
01 -
Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Mix until evenly moistened. Firmly press the mixture into the bottoms and sides of mini tart pans. Refrigerate for at least 60 minutes to firmly set the crust.
02 -
Whisk together sweetened condensed milk, key lime juice, and lime zest in a large bowl until smooth and thickened. Distribute the filling evenly among the chilled crusts, smoothing the tops with a spatula.
03 -
In a separate chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form. Pipe or spoon the whipped cream onto each mini tart.
04 -
Sprinkle additional lime zest over the tarts. Refrigerate for at least 120 minutes before serving to allow the filling to fully set.
# Additional Information:
01 -
For optimal crust stability, press the crumb mixture firmly into the pans.
02 -
Using freshly squeezed key lime juice enhances the citrus flavor profile.
03 -
Chill mixer bowl and beaters prior to whipping cream for best volume and texture.