Description
A refreshing and easy-to-make mini no-bake key lime pie perfect for warm days or gatherings. This recipe features a creamy, tangy key lime filling layered over a buttery graham cracker crust, set in individual silicone or paper cups and chilled until firm. Ready in just over 4 hours, it’s an ideal dessert that requires no baking.
Ingredients
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
- ¾ cup key lime juice (fresh squeezed or bottled)
- 8 oz whipped topping (plus extra for garnish)
Instructions
- Mix Graham Cracker Crust: In a bowl, combine the graham cracker crumbs with the melted unsalted butter until evenly coated. Set aside to use later as a topping.
- Cream the Cream Cheese: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy, ensuring there are no lumps.
- Add Sweetened Condensed Milk: Pour the sweetened condensed milk into the bowl with the cream cheese and blend until completely smooth and incorporated.
- Add Key Lime Juice: Slowly add the key lime juice to the mixture while continuing to mix, creating a tangy and smooth filling.
- Fold in Whipped Topping: Gently fold the whipped topping into the key lime mixture using a spatula, mixing until no streaks remain for a light and airy consistency.
- Fill the Cups: Using individual silicone molds or paper cupcake liners, fill each cup approximately ¾ full with the key lime filling.
- Top with Graham Crumbs: Sprinkle the prepared graham cracker crust evenly over the top of each filled cup, pressing lightly if desired.
- Chill and Set: Place the filled cups on a sheet tray and refrigerate in the freezer for about 4 hours or until the pies are set and firm.
- Unmold the Pies: Carefully remove the pies from their molds by briefly dipping the bottom half of each mold into warm water for a few seconds to loosen them. Turn each pie graham cracker side down onto a plate.
- Serve with Garnish: Garnish each mini pie with additional whipped topping and optional key lime slices. Serve chilled and enjoy the refreshing dessert!
Notes
- Fresh key lime juice provides the best authentic flavor, but good quality bottled key lime juice works as a convenient alternative.
- Use silicone molds for easy unmolding, but paper cupcake liners are also acceptable.
- For a stronger crust layer, press the graham cracker mixture firmly at the bottom before adding filling if desired, though this recipe tops the filling with crumbs.
- Do not substitute the sweetened condensed milk with evaporated milk; it plays a crucial role in the creamy texture and sweetness.
- This recipe requires at least 4 hours chilling time to properly set, so plan ahead.
