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Key Lime Pie – Mini No Bake Pies

These adorable mini pies boast a velvety, zesty filling and a crunchy, buttery crust, offering a refreshing contrast to spicy meals and perfect for easy entertaining.
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Prep Time 20 minutes
Total Time 3 hours
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
For the filling
  • 1 cup sweetened condensed milk
  • 1/2 cup key lime juice
  • 1 tablespoon lime zest
For topping (optional)
  • 1/2 cup whipped cream for topping
  • Lime slices for garnish

Method
 

Preparation
  1. In a medium-sized bowl, combine the graham cracker crumbs and sugar.
  2. Pour the melted butter into the mixture and stir until everything is well combined and has a sandy texture.
  3. Spoon the crust mixture into the cavities of a muffin tin or mini pie pan. Press firmly down to ensure the crust holds together once set.
  4. Place the muffin tin in the refrigerator to let the crust firm up while you prepare the filling.
  5. In a large bowl, whisk together the sweetened condensed milk, key lime juice, and lime zest until fully integrated and smooth.
  6. Take the crust out of the refrigerator and spoon the key lime filling into each mini pie shell, smoothing the top with a spatula.
  7. Return the muffin tin to the refrigerator for at least 2-3 hours, or until the filling feels firm and set.
  8. Top with whipped cream and a lime slice before serving for an extra pop of flavor!

Notes

These mini pies store beautifully in the refrigerator for up to 5 days. Keep them covered to prevent drying out. Freezing is also an option for up to a month; just wrap each pie individually and thaw in the refrigerator overnight before serving.