Print

Easy Mini No-Bake Key Lime Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 5 reviews

This Easy Mini No Bake Key Lime Pie Recipe is a refreshing and delightful dessert that requires no baking. Made with a creamy key lime filling, a graham cracker crust, and topped with whipped topping, these individual mini pies are perfect for summer gatherings or anytime you crave a tangy, sweet treat. They set in the freezer and are easy to unmold, making them a convenient and crowd-pleasing dessert option.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs (or 1 sleeve graham crackers)
  • 4 ounces unsalted butter (melted)

Filling

  • 8 ounces cream cheese (softened)
  • 14 ounce can sweetened condensed milk
  • 3/4 cup key lime juice (fresh squeezed, about a pound of key limes or good bottled key lime juice)
  • 8 ounces whipped topping (plus more for garnish)

Instructions

  1. Mix Graham Cracker Crust: Combine the graham cracker crumbs with the melted butter in a bowl, stirring until the mixture is evenly moistened. Set aside this crumb mixture for later use.
  2. Cream the Cream Cheese: In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, ensuring there are no lumps.
  3. Add Sweetened Condensed Milk: Pour the sweetened condensed milk into the cream cheese and continue mixing until the mixture becomes smooth and well combined.
  4. Add Key Lime Juice: Stir in the key lime juice and mix thoroughly until the filling has a smooth and consistent texture with a tangy flavor.
  5. Fold in Whipped Topping: Gently fold the whipped topping into the lime mixture using a spatula, mixing just until there are no streaks and the filling is light and airy.
  6. Fill the Cups: Using silicone cups or paper cupcake liners, fill each about 3/4 full with the key lime pie filling.
  7. Top with Graham Crumbs: Sprinkle the reserved graham cracker crumb mixture on top of each filled cup to create the crust layer. Arrange the cups on a sheet tray.
  8. Freeze to Set: Place the sheet tray with filled cups in the freezer for 4 hours or until the pies are fully set and firm.
  9. Unmold the Pies: To remove the pies from the molds, carefully submerge the bottom half of each mold into warm water for a few seconds to loosen, then gently unmold the pies with the graham cracker crust side down.
  10. Serve with Garnish: Garnish each mini pie with additional whipped topping and key lime slices if desired, then serve chilled and enjoy!

Notes

  • Use fresh key lime juice for the best tangy flavor, but bottled key lime juice works well in a pinch.
  • Softened cream cheese that is at room temperature blends more smoothly into the mixture.
  • If graham cracker crumbs are not available, crush graham crackers finely to prepare your own crumbs.
  • Use silicone molds or paper liners for easy removal; chilling time is important to set the pies properly.
  • Leftover pies can be stored in the freezer, but consume within 2-3 days for best texture and flavor.

Find it online: https://lauracooks.com/easy-mini-no-bake-key-lime-pie-recipe/