Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter, melted
- One 14 oz can sweetened condensed milk
- ½ cup fresh lime juice (about 4-5 limes)
- ⅔ cup heavy cream
- Optional: lime zest for garnish
Instructions
- Combine graham cracker crumbs and sugar in a mixing bowl. Pour in the melted butter and stir until evenly coated. Press the mixture into mini pie molds and chill for 10-15 minutes.
- Whisk together sweetened condensed milk and fresh lime juice until smooth.
- Spoon the lime filling into the prepared crusts and refrigerate for at least 3 hours.
- Beat heavy cream into stiff peaks and pipe or spread over the mini key lime pies.
- Garnish with lime zest or slices and serve cold.
Notes
- Store mini key lime pies in an airtight container in the refrigerator.
- Best enjoyed within 2-3 days to maintain freshness.
- Do not freeze, as whipped cream may become watery upon thawing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg