Ingredients
Scale
The key to this dish lies in selecting the right ingredients, and keeping it simple. Freshness is your friend here, especially with the key limes.
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup key lime juice (freshly squeezed is best!)
- 1 teaspoon lime zest
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
If you can’t find key limes, regular limes will do in a pinch. Just be sure to adjust the sweetness to your liking, as regular limes are less intense.
Instructions
- In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until the mixture resembles wet sand.
- Press the mixture evenly into the bottoms of a muffin tin lined with cupcake liners. Refrigerate for about 10 minutes to set.
- In a large bowl, whisk together the sweetened condensed milk, key lime juice, and lime zest until smooth.
- Pour the lime mixture over the chilled crusts, filling each liner about three-quarters full. Refrigerate for at least 2 hours.
- In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Top each mini pie with a dollop of whipped cream before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: No-Bake Mini Key Lime Pie Recipe, recipe, cooking, food
