Mini Key Lime Pies
These Mini Key Lime Pies are bite-sized treats with a vibrant flavor of key limes, complemented by a crisp graham cracker crust. Perfect for gatherings, they are easy to prepare and can be made ahead of time.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Use gluten-free graham crackers for a GF option.
- 4 tbsp butter (melted)
- 2 tbsp sugar
For the filling
- 1 can sweetened condensed milk Look for high-quality brands for the best flavor.
- 0.5 cups key lime juice (freshly squeezed is best)
- 1 tsp lime zest
- 1 cups whipped cream (plus more for topping) Use room temperature for easier mixing.
- as needed lime slices (optional for garnish)
Instructions
Preparation
- Preheat the oven to 375°F.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
- Evenly press this mixture into mini tart pans to form the crusts.
- Bake for about 5-7 minutes, or until the crusts are fragrant and lightly golden. Remove from the oven and let cool completely.
Mixing the Filling
- In another bowl, combine the sweetened condensed milk, key lime juice, and lime zest.
- Gently fold in one cup of whipped cream until fully incorporated. The filling should be light and airy, thick enough to coat the back of a spoon.
Filling and Chilling
- Spoon the key lime filling into each cooled crust. Use a spatula to smooth the top for an appealing finish.
- Chill the mini pies in the refrigerator for at least 3 hours, or until they are set and firm.
Serving
- Before serving, top with a generous dollop of whipped cream and garnish with lime slices, if desired.
- Serve chilled for the best refreshing taste.
Notes
These mini key lime pies can be made a day in advance. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 2 months.