No-Bake Mini Key Lime Pies (Print version)

Buttery graham cracker crusts filled with tangy key lime custard and fresh whipped cream. A no-bake, make-ahead mini dessert ready in 20 minutes.

# Ingredients:

01 - 1 1/2 cups (170 g) graham cracker crumbs

02 - 1/3 cup (65 g) granulated sugar

03 - 6 tablespoons (85 g) unsalted butter, melted

04 - Pinch of salt

05 - 1 can (14 oz / 397 g) sweetened condensed milk

06 - 1/2 cup (120 ml) fresh key lime juice

07 - 1 teaspoon lime zest

08 - 1 cup (240 ml) cold heavy cream

09 - 2 tablespoons powdered sugar

10 - Extra lime zest for garnish

01 - Stir graham cracker crumbs, sugar, melted butter, and salt in a medium bowl until the mixture looks like damp sand.

02 - Divide the crust among mini tart pans or a muffin tin, pressing firmly onto the bottoms and up the sides. Chill for at least 30 minutes.

03 - In a large bowl, whisk sweetened condensed milk, key lime juice, and lime zest until smooth and slightly thickened.

04 - Spoon the filling into the chilled crusts and smooth the tops with a spatula.

05 - Refrigerate the pies for at least 2 hours so the filling firms up.

06 - Beat cold heavy cream with powdered sugar until stiff peaks form.

07 - Pipe or dollop the whipped cream onto each pie and garnish with extra lime zest. Serve chilled.

01 - Best served chilled within 3 days.

02 - Freeze filled pies without the whipped cream for up to 1 month.