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- 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 1/4 cup granulated sugar - 1 cup cream cheese, softened - 1/2 cup sweetened condensed milk - 1/2 cup fresh key lime juice (or regular lime juice) - 1 teaspoon lime zest - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - Fresh lime slices and whipped cream for garnish - You can add colored sprinkles for fun. - Consider using coconut flakes for a tropical touch. - Fresh berries can add a pop of color and flavor. - Mint leaves make a nice fresh garnish too. To make the crust, mix the graham cracker crumbs, melted butter, and sugar in a bowl. Stir it well until all crumbs are moistened. Grab your mini tart pans or muffin tins. Spoon the mixture into the bottom of each pan. Press it down firmly for an even layer. This step is key to a good crust. Chill the crusts in the fridge while you make the filling. In a new bowl, beat the softened cream cheese and sweetened condensed milk together. Mix until smooth and creamy—this is where the magic starts. Now, add the fresh key lime juice and lime zest. Blend it until everything is mixed well. The filling should be bright and tangy. Take the chilled crusts out of the fridge. Now it’s time to fill them! Spoon the key lime filling into each crust. Smooth the tops with a spatula for a nice finish. Once done, place them back in the fridge. Let them chill for at least two hours; this helps them set properly. After chilling, you can add whipped cream and a slice of lime on top. Enjoy your delicious mini pies! For the full recipe, check out the detailed instructions. For the best key lime flavor, I always choose fresh ingredients. Fresh key limes give a bright, tangy taste that bottled lime juice can’t match. If you can’t find key limes, regular limes work well too. Be sure to use real lime juice, not the sweetened kind. This will keep your pies zesty and refreshing. Adding lime zest boosts the flavor even more. Just a teaspoon will do wonders. Texture is key for a no-bake pie. When whipping cream, be careful not to overdo it. Whip until soft peaks form. This will keep your filling light and airy. After that, gently fold the whipped cream into the key lime mixture. Use a spatula and mix slowly. This way, you won’t lose the fluffiness you worked hard to create. The final filling should be smooth and creamy, ready to fill your crusts. Store your No-Bake Mini Key Lime Pies in the refrigerator. Use an airtight container to keep them fresh. This protects the pies from absorbing other smells. They stay tasty for up to three days. Just remember to avoid stacking them. This helps prevent any mess on top. You can freeze these mini pies for longer storage. First, make sure they are fully chilled. Then, wrap each pie tightly in plastic wrap. Place them in a freezer-safe container. They can last up to two months in the freezer. When you are ready to eat them, thaw in the refrigerator overnight before serving. If stored properly, these pies last three days in the fridge. Yes, you can make these pies a day ahead. Chill them well before serving. If you don’t have key lime juice, use regular lime juice instead. Lemon juice is another good option. {{image_2}} You now know how to make No-Bake Mini Key Lime Pies. We covered the needed ingredients and optional garnishes. You also learned how to prepare the crust and filling, plus tips for great flavor and texture. Variations exist if you want unique flavors, and you can easily modify for dietary needs. Proper storage will keep your pies fresh for longer. Enjoy these mini treats at your next gathering! They are fun, easy, and sure to impress anyone who tries them.

No-Bake Mini Key Lime Pies

Beat the heat with my No-Bake Mini Key Lime Pies! This easy recipe features a delicious graham cracker crust filled with a tangy key lime mixture, perfect for any occasion. No oven needed, just chill and enjoy these refreshing treats. Whether you're a kitchen novice or a seasoned chef, this simple guide has you covered. Click through for the full recipe and impress your friends with these delightful mini desserts!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

1/4 cup granulated sugar

1 cup cream cheese, softened

1/2 cup sweetened condensed milk

1/2 cup fresh key lime juice (or regular lime juice)

1 teaspoon lime zest

1 cup heavy whipping cream

2 tablespoons powdered sugar

Fresh lime slices and whipped cream for garnish

Instructions
 

Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are fully moistened.

    Form the crust: Spoon the graham cracker mixture into the bottom of mini tart pans (or muffin tins if you don't have tart pans), pressing down firmly to create an even layer. Place them in the refrigerator to set while you prepare the filling.

      Make the filling: In a mixing bowl, beat together the softened cream cheese and sweetened condensed milk until smooth and creamy.

        Add flavors: Add the fresh key lime juice and lime zest to the cream cheese mixture, and blend until fully incorporated and the mixture is velvety.

          Whip the cream: In a separate bowl, whip the heavy whipping cream with powdered sugar until soft peaks form.

            Combine mixtures: Gently fold the whipped cream into the key lime filling, being careful not to deflate the cream. The mixture should be light and fluffy.

              Fill the crusts: Remove the crusts from the refrigerator and evenly distribute the key lime filling among the tart shells, smoothing the tops with a spatula.

                Chill: Place the mini key lime pies back in the refrigerator and let them chill for at least 2 hours to set properly.

                  Serve: Once set, top the mini pies with a dollop of whipped cream and garnish each with a fresh lime slice.

                    Prep Time: 30 minutes | Total Time: 2 hours 30 minutes | Servings: 12 mini pies