Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup sweetened condensed milk
- 3/4 cup fresh key lime juice or bottled key lime juice
- 1 teaspoon lime zest
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Optional: fresh lime slices and mint leaves for garnish
Instructions
- Combine graham cracker crumbs and sugar in a mixing bowl. Add melted butter and stir until well combined. The mixture should hold together when pressed.
- Distribute the crust mixture evenly into mini tart tins or ramekins. Use the back of a spoon to press firmly and create a compact crust. Chill in the refrigerator for at least 30 minutes to firm up.
- Mix condensed milk and key lime juice in a medium bowl until smooth. Add lime zest and stir again. The filling will be tangy, creamy, and vibrant green.
- Pour the filling into the chilled crusts, filling each mini pie almost to the top. Smooth the surface with a spatula.
- Refrigerate the pies for at least 2 hours, or until set. The filling will firm up as it chills.
- Whip the heavy cream with powdered sugar until soft peaks form. Avoid over-whipping to keep it light and fluffy.
- Top each mini pie with a generous dollop of whipped cream. Garnish with lime slices or mint leaves for a colorful presentation and added flavor.
Notes
- Ensure the crust is pressed firmly into the tart tins to prevent sogginess.
- Chill the pies at least 2 hours or overnight for best set and flavor.
- For a dairy-free version, substitute heavy cream with coconut whipped cream and condensed milk with a vegan alternative.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie
- Calories: 250 kcal Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg