No-Bake Mini Key Lime Pies

These no-bake mini key lime pies are the kind of treat you whip up when you want something irresistibly creamy and tangy with hardly any effort. They make dessert easy on a hot summer day and look impressive enough for any gathering without even touching the oven.

The first time I made these was during a heatwave and everyone devoured them before I could even snag a photo. Now I get requests for these every time relatives come to visit.

Ingredients

• Graham cracker crumbs: These form a rich buttery crust with great crunch Look for brands with simple ingredients for best flavor
• Unsalted butter: Provides moisture and helps bind the crust go for good quality butter for a true bakery taste
• Granulated sugar: Adds just a touch of sweetness without overpowering the lime
• Sweetened condensed milk: Creates a thick luxurious filling Use a fresh can for smoothest texture
• Fresh key lime juice: Offers that signature tart zing Key limes give a brighter taste but regular limes work just as well
• Lime zest: Infuses extra citrus aroma choose unwaxed limes and zest only the outer layer for best results
• Heavy whipping cream: Makes the filling fluffy and light Chill your bowl and beaters for faster whipping
• Powdered sugar: Sweetens the whipped cream without grittiness Sift beforehand for lumpfree mixing
• Optional garnishes: Lime slices or zest and extra whipped cream make each mini pie look special

Step-by-Step Instructions

Prepare the Crust Mix the Ingredients:

In a medium bowl stir together the graham cracker crumbs melted butter and sugar until you get a mixture that feels like damp sand This helps make sure the crust holds together

Prepare the Crust Press the Mixture:

Scoop the crumb mixture into mini tart pans or lined muffin tins Then press firmly into the bottoms and up the sides Use the back of a spoon or a flatbottomed glass to compact it really well This step keeps the crust from crumbling later Chill for at least 15 minutes

Make the Filling Mix the Lime Base:

In a large bowl combine the sweetened condensed milk fresh lime juice and lime zest Whisk slowly at first to blend then increase speed to make sure there are no lumps The mixture should be pale and glossy

Make the Filling Whip the Cream:

In another clean bowl whip the cold heavy cream with powdered sugar until you get stiff peaks The cream needs to be very cold for best volume and texture

Make the Filling Combine the Mixtures:

Gently fold half the whipped cream into the lime base This step lightens the dense mixture After that carefully fold in the remaining cream Use slow motions so you do not lose the airy texture

Assemble the Pies Fill the Crusts:

Evenly spoon the creamy lime filling into the chilled crusts Smoothing the tops with a rubber spatula helps them set up nicely

Assemble the Pies Chill:

Let the pies rest in the fridge for at least two to three hours Longer chilling gives the filling time to firm up and makes them easier to unmold

Garnish and Serve Decorate:

Right before serving top each mini pie with a swirl of whipped cream and add a lime slice or extra zest for a beautiful finish

Pin it

Lime zest is probably my favorite part of this recipe Even as a kid I loved pressing my nose to the fruit bowl whenever fresh limes were around There is just something about that fresh citrus scent that reminds me of summer potlucks with my entire family gathered in the garden

Storage Tips

Keep these mini pies covered with plastic wrap or stored in airtight containers in the refrigerator for up to three days The crust stays firm and the filling holds its shape without getting soggy If you want to freeze for later freeze them without garnishes and let thaw in the fridge overnight before serving

Ingredient Substitutions

If you only have regular lime juice on hand its totally fine to use and still tastes wonderful For a dairy free version substitute coconut cream for the heavy cream and use a dairy free sweetened condensed milk Gluten free graham crackers swap in easily for the regular ones

Serving Suggestions

These work beautifully as a make ahead dessert for summer picnics grill nights or any time you want a cool refreshing end to your meal For extra flair serve with macerated berries on the side or add a dusting of toasted coconut

Cultural Context

Key lime pie is a dessert that calls the southern US home especially Florida Keys where tiny key limes were first used Instead of a traditional large pie from the oven these no bake minis make the recipe more approachable and fun for any occasion even if you are far from the coast

Frequently Asked Questions

→ Can I use regular lime juice instead of key lime?

Yes, regular lime juice works well if key limes are unavailable. You may want to add a bit more zest for extra brightness.

→ How long should the mini pies chill before serving?

Chill the pies for 2–3 hours, or until fully set. For best results, let them rest overnight in the refrigerator.

→ Is it possible to make these gluten-free?

Absolutely! Substitute gluten-free graham crackers for the crust to create a gluten-free version of these pies.

→ Can these be made ahead?

Yes, prepare the mini pies a day in advance and keep them chilled until ready to serve for convenience and best flavor.

→ What’s the best way to garnish the pies?

Top with a generous dollop of whipped cream, a slice of lime, or a sprinkle of lime zest to enhance presentation and flavor.