Description
This easy mini no bake key lime pie recipe is a refreshing and tangy dessert, perfectly creamy with the ideal balance of sweetness and tartness. These individual pies are simple to prepare and perfect for any occasion, requiring no oven or complicated techniques.
Ingredients
Units
Scale
Crust
- 1 & 1/2 cups graham cracker crumbs or 1 sleeve graham crackers
- 4 ounces unsalted butter, melted
Filling
- 8 oz cream cheese, softened
- 14 ounce can sweetened condensed milk
- 3/4 cup key lime juice, fresh-squeezed (about a pound of key limes or good bottled key lime juice)
- 8 oz whipped topping, plus more for garnish
Instructions
- Prepare the crust: Mix the graham cracker crumbs with the melted butter, and set aside. This will serve as the base for your mini key lime pies.
- Cream the cheese: In a large mixing bowl, cream the room temperature cream cheese with an electric mixer until smooth and lump-free.
- Add sweetened condensed milk: Pour the sweetened condensed milk into the mixing bowl with the cream cheese and mix thoroughly until smooth and well incorporated.
- Incorporate the lime juice: Add the key lime juice to the mixture and continue mixing until everything is smooth and combined.
- Fold in the whipped topping: Gently fold in the whipped topping into the mixture, ensuring there are no streaks left for a consistent and fluffy filling.
- Assemble the pies: Take individual silicone cups or paper cupcake liners and fill them with the key lime pie filling about ¾ of the way up. Top with the prepared graham cracker crumbs to create a delicious crust layer.
- Freeze the pies: Place the filled cups on a sheet tray and freeze them for at least 4 hours or until fully set for the best texture and flavor.
- Unmold and serve: Carefully unmold the pies by submerging the bottom half of the mold into warm water for a few seconds. Turn them graham cracker side down to serve.
- Garnish and enjoy: Add a dollop of whipped topping and garnish with key lime slices if desired. Serve immediately and enjoy this refreshing treat!
Notes
- We use silicone molds for this recipe, but you can use a regular cupcake tin for convenience. Silicone molds are easier to help remove these pies.
- If honey graham crackers are unavailable, regular graham crackers can be used as a substitute.
- You can use bottled key lime juice if fresh key limes are not available.
- These mini key lime pies can be stored in the freezer for up to 3-4 months, making them a great make-ahead dessert.
- This recipe is easy to double; just make sure to have additional cupcake pans ready for preparation.
Nutrition
- Serving Size: 1 mini pie
