Name: Heavenly No-Bake Mini Key Lime Pies
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/3 cup granulated sugar; 6 tablespoons unsalted butter, melted; 1 cup sweetened condensed milk; 1/2 cup key lime juice (fresh or bottled); 1 teaspoon lime zest; 1 cup heavy whipping cream

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I love making these Heavenly No-Bake Mini Key Lime Pies when I want a dessert that feels refreshing, creamy, and impressive without turning on the oven. The buttery graham cracker crust paired with a tangy, silky key lime filling always reminds me of warm days and simple, happy moments. These mini pies are easy to assemble, fun to serve, and perfect for sharing. Heavenly No-Bake Mini Key Lime Pies

Why You’ll Love This Recipe

I like this recipe because it is completely no-bake, which saves time and keeps my kitchen cool. The balance between sweet and tart is just right, and the creamy texture makes every bite feel indulgent. I also enjoy how versatile these mini pies are, since I can prepare them ahead of time for gatherings or quick desserts during the week.

Ingredients

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

For the crust
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted

For the filling
1 cup sweetened condensed milk
1/2 cup key lime juice (fresh or bottled)
1 teaspoon lime zest
1 cup heavy whipping cream

Directions

I start by mixing the graham cracker crumbs and granulated sugar in a bowl, then I pour in the melted butter and stir until everything is evenly coated. I press this mixture firmly into the bottoms of a muffin tin or mini pie cups to form the crust. I place the crusts in the refrigerator to chill while I prepare the filling.

For the filling, I whisk together the sweetened condensed milk, key lime juice, and lime zest until smooth and thick. In a separate bowl, I whip the heavy cream until stiff peaks form, then I gently fold it into the lime mixture. I spoon or pipe the filling over the chilled crusts and smooth the tops.

I refrigerate the mini pies for at least two hours, or until fully set, before serving.

Servings And Timing

I usually get about 10 to 12 mini pies from this recipe.
Preparation time is around 20 minutes, and chilling time is about 2 hours, making the total time approximately 2 hours and 20 minutes.

Variations

I sometimes swap graham crackers for vanilla wafers or digestive biscuits for a different crust flavor. When I want a stronger citrus taste, I add a little extra lime zest. For a tropical twist, I like topping the pies with toasted coconut or fresh berries.

Storage/Reheating

I store these mini key lime pies in an airtight container in the refrigerator for up to 3 days. Since this is a no-bake dessert, I never reheat them. I simply enjoy them chilled straight from the fridge.

FAQs

Can I Use Regular Lime Juice Instead Of Key Lime Juice?

I can use regular lime juice if key limes are unavailable, and the pies still taste delicious, though slightly less traditional.

Can I Make These Ahead Of Time?

I often make them a day in advance because they hold their shape well and taste even better once fully chilled.

Do These Mini Pies Freeze Well?

I can freeze them for up to one month, then thaw them in the refrigerator before serving.

What Can I Use Instead Of A Muffin Tin?

I sometimes use small dessert cups or ramekins, which work just as well and make serving easy.

How Do I Know When They Are Set?

I know they are ready when the filling feels firm to the touch and holds its shape when gently shaken.

Conclusion

I keep coming back to these Heavenly No-Bake Mini Key Lime Pies because they are simple, refreshing, and always a crowd-pleaser. Whenever I need a quick yet elegant dessert, this recipe never lets me down.