No-Bake Mini Key Lime Pies (Print Version)
# Ingredients:
→ Crust
01 -
180 g graham cracker crumbs
02 -
75 g unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ Filling
04 -
400 g sweetened condensed milk
05 -
120 ml fresh key lime juice or regular lime juice
06 -
1 teaspoon lime zest
07 -
240 ml cold heavy whipping cream
08 -
2 tablespoons powdered sugar
→ Garnish
09 -
Lime slices or additional zest (optional)
10 -
Whipped cream
# Instructions:
01 -
In a mixing bowl, blend graham cracker crumbs, melted butter, and granulated sugar until the mixture has a damp, sandy texture.
02 -
Firmly press the crumb mixture into the bases and up the sides of 6–8 mini tart tins or a muffin tray lined with paper liners. Refrigerate for a minimum of 15 minutes to set.
03 -
Whisk sweetened condensed milk, lime juice, and lime zest together in a large bowl until uniformly smooth.
04 -
In a separate bowl, beat the cold heavy cream with powdered sugar until stiff peaks form.
05 -
Gently fold half of the whipped cream into the lime mixture to lighten; fold in the remainder until fully incorporated.
06 -
Distribute the filling evenly among the chilled crusts, smoothing the tops with a spatula.
07 -
Cover and refrigerate the mini pies for at least 2 to 3 hours, until the filling is firmly set.
08 -
Before serving, garnish each tart with whipped cream, a slice of lime, or an extra sprinkle of lime zest.
# Notes:
01 -
For intensified citrus flavor, add an additional teaspoon of lime zest.
02 -
The mini tartlets may be prepared one day ahead and kept refrigerated until service.
03 -
For a gluten-free option, substitute standard graham crackers with gluten-free alternatives.