Description
Mini pies pack vibrant key lime zing into velvety filling, topped with pillowy whipped cream and set in crisp graham cracker shells. No baking needed—just chill and serve these bite-sized citrus treats.
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter melted
- 14 oz sweetened condensed milk
- 1/2 cup key lime juice
- 1 tsp key lime zest
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp unflavored gelatin
- 1 tbsp cold water
Instructions
- In a bowl combine graham cracker crumbs granulated sugar and melted butter until mixture resembles wet sand.
- Press the crumb mixture firmly into the bottoms of mini tart pans or a muffin tin lined with paper liners.
- Place the crusts in the refrigerator to chill while you prepare the filling.
- In a small bowl sprinkle gelatin over cold water and let sit for 5 minutes then microwave for 10 seconds until fully melted.
- In a separate bowl whip heavy cream and powdered sugar until stiff peaks form.
- In another bowl whisk together sweetened condensed milk key lime juice key lime zest and warmed gelatin until smooth.
- Gently fold the whipped cream into the lime mixture until fully incorporated and smooth.
- Spoon or pipe the filling evenly into the chilled crusts.
- Refrigerate the mini pies for at least 2 to 3 hours until set.
Notes
- If key limes are unavailable substitute fresh regular lime juice.
- You can prepare the pies a day ahead for best flavor and convenience.
- Garnish with lime slices or extra whipped cream before serving.
- Store leftovers in the refrigerator for up to 3 days.