These No-Bake Mini Key Lime Pies are the perfect combination of creamy, tart, and refreshing—a deliciously simple dessert that’s sure to impress. With a buttery graham cracker crust and a tangy key lime filling, these mini pies offer the ideal balance of sweetness and citrus. Best of all, they require no baking, making them the perfect treat for warm days when you want something cool and satisfying.

Why You’ll Love This Recipe

If you love key lime pie but don’t want to turn on the oven, this no-bake version is for you! The tangy key lime filling, combined with the crunchy graham cracker crust, is both creamy and refreshing. With just a few ingredients and a short prep time, these mini pies come together easily and are perfect for a quick summer dessert. Whether you’re hosting a gathering, treating yourself, or just in the mood for something sweet, these mini key lime pies are sure to be a hit.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1/4 cup granulated sugar
1 can (14 oz) sweetened condensed milk
1/2 cup key lime juice
1/4 cup heavy cream
Whipped cream for topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
Press the graham cracker mixture into the bottom of mini tart pans or a muffin tin to form crusts.
In another bowl, whisk together sweetened condensed milk, key lime juice, and heavy cream until smooth.
Spoon the key lime filling into the prepared crusts, smoothing the tops with a spoon or spatula.
Refrigerate for at least 2 hours, or until the pies are set.
Top with whipped cream just before serving.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 2 hours 15 minutes
Servings: 6 servings

Variations

Add zest: For an extra citrus punch, add a teaspoon of key lime zest to the filling for more depth of flavor.
Mini graham cracker crusts: If you don’t have tart pans, you can use a muffin tin or individual cupcake liners for the crusts, making them even more portable.
Flavor twist: Try mixing in a little coconut cream for a coconut-lime twist to the filling.

Storage/Reheating

Storage: Store leftover mini key lime pies in the refrigerator for up to 3 days. Keep them covered to maintain their freshness.
Reheating: These pies are best served cold, so no reheating is necessary. Just let them chill and enjoy!

FAQs

1. Can I use regular lime juice instead of key lime juice?

While you can use regular lime juice, key lime juice will give you the authentic, tart flavor that makes key lime pies so special. If you can’t find key limes, bottled key lime juice works well.

2. Can I make these pies ahead of time?

Yes! These mini pies are perfect for making ahead of time. Just refrigerate them for at least 2 hours to set, or overnight for the best results.

3. How can I make the crust more flavorful?

Add a pinch of cinnamon or even a few tablespoons of shredded coconut to the graham cracker crust for extra flavor.

4. Can I make a larger version of this pie?

Yes, you can easily make a larger version by pressing the crust into a regular pie dish and increasing the filling ingredients proportionally.

5. Can I freeze these mini key lime pies?

Yes, you can freeze the mini pies for up to 1 month. Let them thaw in the refrigerator before serving. The texture may change slightly, but they’ll still taste delicious!

6. What can I use instead of heavy cream?

If you prefer a lighter option, you can substitute the heavy cream with whipped coconut cream or a non-dairy cream alternative for a vegan version.

7. How do I make the whipped cream topping?

To make fresh whipped cream, simply beat 1 cup of heavy cream with 1 tablespoon of powdered sugar and 1 teaspoon of vanilla extract until soft peaks form.

8. Can I make this recipe gluten-free?

Yes, you can make the crust gluten-free by using gluten-free graham cracker crumbs or any other gluten-free cookie crumbs.

9. Can I add a meringue topping instead of whipped cream?

Yes, you can add a toasted meringue topping if you prefer! Just prepare a meringue with egg whites and sugar, then lightly toast it under the broiler for a different twist.

10. How do I get the pies to set properly?

The key lime pies need at least 2 hours in the refrigerator to set properly. You can also let them chill overnight to ensure they firm up for the perfect texture.

Conclusion

These No-Bake Mini Key Lime Pies are a refreshing, easy-to-make dessert that captures the bright and tangy essence of summer. With their creamy filling, crunchy graham cracker crust, and sweet whipped cream topping, they are the perfect way to satisfy your sweet tooth without turning on the oven. Whether you’re hosting a summer party or simply enjoying a treat at home, these mini pies will be a hit with everyone! Enjoy a little taste of sunshine with every bite!

No-Bake Mini Key Lime Pies

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Print Recipe

These No-Bake Mini Key Lime Pies are a refreshing, creamy, and tangy dessert that’s perfect for summer. With a buttery graham cracker crust, a smooth key lime filling, and topped with whipped cream, these mini pies are the ultimate no-bake treat. Quick to prepare and incredibly delicious, they make the perfect dessert for any occasion, offering a sweet and citrusy burst of flavor without needing to turn on the oven!

Total Time: 2 hours 15 minutes
Yield: 6 servings

Ingredients

1 1/2 cups graham cracker crumbs

1/4 cup melted butter

1/4 cup granulated sugar

1 can (14 oz) sweetened condensed milk

1/2 cup key lime juice

1/4 cup heavy cream

Whipped cream for topping

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Instructions

In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
Press the graham cracker mixture into the bottom of mini tart pans or a muffin tin to form crusts.
In another bowl, whisk together sweetened condensed milk, key lime juice, and heavy cream until smooth.
Spoon the key lime filling into the prepared crusts, smoothing the tops with a spoon or spatula.
Refrigerate for at least 2 hours, or until the pies are set.
Top with whipped cream just before serving.

Notes

Variations: Add a teaspoon of key lime zest to the filling for an extra citrus punch. For a coconut-lime twist, try mixing in coconut cream into the filling.
Storage: These mini key lime pies can be stored in the refrigerator for up to 3 days. Ensure they are covered to keep them fresh.
Freezing: You can freeze these mini pies for up to 1 month. Allow them to thaw in the refrigerator before serving.

Author: Sophia
Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Gluten Free