These no-bake mini key lime pies are a bright and refreshing treat! With a creamy lime filling and a crunchy graham cracker crust, they are perfect for warm days.
What I love most is how easy they are to make. Just mix, pour, and chill! Plus, you can top them with whipped cream for that extra touch! Yum!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These crumbs form the base of the crust. If you don’t have them, try using crushed digestive biscuits or vanilla wafer cookies for a different flavor.
Unsalted Butter: This helps to bind the crust together. If you need a dairy-free option, coconut oil can work well too, providing a nice flavor.
Sweetened Condensed Milk: It’s sweet and creamy, which is perfect for the filling. You can substitute it with evaporated milk and sugar if you’re looking for a lighter option.
Key Lime Juice: Freshly squeezed juice gives the best flavor, but you can use bottled key lime juice if fresh isn’t available. Regular lime juice works in a pinch too!
Heavy Whipping Cream: This is essential for making the filling light and fluffy. If you’re looking for a lower-fat alternative, try using whipped topping, but the texture will be different.
What’s the Best Way to Whip Cream for Your Pies?
Whipping cream can be tricky. Here are my tips to ensure you get perfect, fluffy whipped cream every time!
- Start with cold heavy cream. Chill your mixing bowl and beaters in the fridge beforehand for even better results.
- Beat on medium speed until you see soft peaks, which means the cream holds its shape but can still droop slightly.
- Gradually add powdered sugar right before you reach stiff peaks. This helps the cream stabilize and adds a touch of sweetness.
- Stop mixing as soon as you reach stiff peaks to avoid overwhipping, which can turn cream into butter!
How to Make No-Bake Mini Key Lime Pies?
Ingredients You’ll Need:
For The Crust:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For The Filling:
- 1 (8-ounce) package cream cheese, softened
- 1 cup sweetened condensed milk
- 1/2 cup key lime juice (freshly squeezed if possible)
- 1 teaspoon vanilla extract
For The Whipped Cream Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Lime slices and whipped cream for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and needs at least 4 hours to chill in the fridge for the pies to set. So, overall, you’ll spend a little bit of time making them and then just let them chill before serving. Simple and fun!
Step-by-Step Instructions:
1. Make The Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Use a fork to mix everything together until the crumbs look nice and moistened. Then, press this mixture firmly into the bottom of your mini pie pans or a muffin tin lined with paper liners. Once that’s done, pop them in the refrigerator to chill while you work on the filling.
2. Prepare The Key Lime Filling:
Next, grab a large bowl and add the softened cream cheese. Use a mixer to beat it until it’s smooth and creamy. Slowly add in the sweetened condensed milk, key lime juice, and vanilla extract, mixing them in until everything is well combined and you have a smooth filling.
3. Whip The Cream:
In a separate bowl, pour in the heavy whipping cream. Whip it with a mixer until soft peaks start to form. Then, add the powdered sugar and continue to whip until you see stiff peaks. This whipped cream will make your filling light and fluffy!
4. Combine Filling Components:
Now, gently fold the whipped cream into the key lime filling. Use a spatula and be careful not to deflate the whipped cream too much; you want to keep it light and airy! Keep folding until the mixture is all blended together and there are no more streaks of cream.
5. Assemble The Pies:
Take the chilled crusts out of the fridge, and spoon or pipe the key lime filling into each crust. Smooth the tops as needed to make them look nice and neat!
6. Chill And Garnish:
Put the mini key lime pies back in the refrigerator for at least 4 hours, or until they are nicely set. Just before serving, you can garnish with some whipped cream and a slice of lime if you’d like. Now, enjoy your delicious and refreshing mini key lime pies!
Can I Substitute the Key Lime Juice?
Yes! If you can’t find key limes, regular lime juice works just fine. Just keep in mind that the flavor might be a little different—key limes are more tart and aromatic. You could also use bottled key lime juice to save time.
How Long Do No-Bake Mini Key Lime Pies Last in the Fridge?
Your mini key lime pies can be stored in the refrigerator for up to 5 days. Just make sure to keep them covered to maintain freshness. If you’ve garnished them, it’s best to add whipped cream just before serving to prevent it from getting soggy.
Can I Make These Pies Dairy-Free?
Absolutely! You can use dairy-free cream cheese and a non-dairy whipped cream to make this recipe dairy-free. Just ensure your sweetened condensed milk is also dairy-free, as there are several brands that offer vegan options.
What Should I Do if My Filling is Runny?
If your key lime filling seems runny, it might need more time to chill and set. You could also try adding a bit more cream cheese or powdered sugar to help thicken it. Just be sure to fold gently to maintain the lightness of the filling!
