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
Instructions
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In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
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Press the graham cracker mixture into the bottom of mini tart pans or a muffin tin to form crusts.
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In another bowl, whisk together sweetened condensed milk, key lime juice, and heavy cream until smooth.
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Spoon the key lime filling into the prepared crusts, smoothing the tops with a spoon or spatula.
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Refrigerate for at least 2 hours, or until the pies are set.
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Top with whipped cream just before serving.
Notes
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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.
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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.
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Freezing: You can freeze these mini pies for up to 1 month. Allow them to thaw in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
