No-Bake Mini Key Lime Pies (Print)
Bite-sized key lime pies with graham crust, citrus filling, and whipped cream. Quick to prepare for sweet cravings.
# Ingredients:
→ Crust
01 -
180 grams graham cracker crumbs
02 -
67 grams granulated sugar
03 -
85 grams unsalted butter, melted
→ Filling
04 -
397 grams sweetened condensed milk
05 -
120 millilitres key lime juice, freshly squeezed
06 -
1 teaspoon lime zest
→ Whipped Cream Topping
07 -
240 millilitres heavy cream
08 -
16 grams powdered sugar
→ Garnish
09 -
Lime zest, for garnish
# Steps:
01 -
Mix graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until the mixture resembles wet sand. Firmly press into the bases and sides of mini tart pans. Refrigerate for at least 60 minutes to ensure the crust sets completely.
02 -
Whisk together sweetened condensed milk, freshly squeezed key lime juice, and lime zest in a large bowl until the mixture thickens and becomes smooth. Spoon the filling evenly over the set crusts and smooth the tops with a spatula.
03 -
In a chilled bowl, whip heavy cream with powdered sugar using an electric mixer until stiff peaks form. Pipe or dollop the whipped cream onto each tart.
04 -
Sprinkle additional lime zest over each tart for garnish. Refrigerate the assembled tarts for at least 120 minutes prior to serving to allow the filling to set fully.
# Notes:
01 -
Firmly compact the crust mixture in the tart pans for optimal structure.
02 -
Freshly squeezed key lime juice provides superior citrus flavor compared to bottled juice.
03 -
Chilling the mixing bowl and beaters before whipping cream maximises stability and volume.