Mini Key Lime Pies
Delightful mini key lime pies with a buttery graham cracker crust and a creamy, tart filling, perfect for casual evenings or gatherings.
Ingredients
For the crust
- 1 cup graham cracker crumbs Adds a crunchy texture
- 2 tablespoons granulated sugar Provides sweetness
- 5 tablespoons unsalted butter, melted Binds the crust together
For the filling
- 1 14-ounce can sweetened condensed milk Gives creaminess
- 1/2 cup key lime juice Adds tartness
- 1 teaspoon lime zest Enhances lime flavor
- 1 cup heavy cream, whipped Creates a light texture
For garnish
- optional fresh lime slices For decoration
- optional whipped cream For topping
Instructions
Preparation of the crust
- In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until evenly moistened.
- Press the mixture into the bottom and up the sides of muffin tins or mini pie molds.
Preparation of the filling
- In another bowl, mix the sweetened condensed milk with key lime juice and lime zest until smooth and well combined.
- Pour the key lime filling into each crust, filling them almost to the top.
Chilling
- Place the muffin tin or molds in the refrigerator and allow to chill for at least a few hours until the filling is set.
Serving
- Top each mini pie with whipped cream and garnish with fresh lime slices before serving.
Notes
These mini key lime pies can be made in advance and keep nicely in the fridge for up to 3-4 days. Ensure they remain covered.