Heavenly No-Bake Mini Key Lime (Print Version)
Tangy key lime filling on graham crust, topped with whipped cream for a dreamy citrus dessert everyone loves.
# Ingredients:
→ Base
01 -
1 1/2 cups graham cracker crumbs
02 -
1/3 cup granulated sugar
03 -
6 tablespoons unsalted butter, melted
→ Filling
04 -
1 can (14 ounces) sweetened condensed milk
05 -
1/2 cup key lime juice, freshly squeezed
06 -
1 teaspoon lime zest
→ Topping
07 -
1 cup heavy cream
08 -
2 tablespoons powdered sugar
09 -
Lime zest, for garnish
# Steps:
01 -
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until mixture resembles wet sand and holds together when pressed.
02 -
Firmly press crumb mixture into the bottoms and sides of mini tart pans or paper-lined muffin tins, ensuring even, compact layers. Refrigerate crusts for at least 15 minutes to set.
03 -
In a separate bowl, whisk together sweetened condensed milk, key lime juice, and lime zest until smooth and fully combined, about 1 minute.
04 -
Pour lime filling into each chilled crust, filling nearly to the rim and leaving space for topping.
05 -
Refrigerate assembled pies for a minimum of 2 hours to achieve a firm texture.
06 -
Using a mixer or whisk, beat heavy cream and powdered sugar together until stiff peaks form.
07 -
Before serving, top each mini pie with a dollop of whipped cream and a sprinkle of lime zest.
# Notes:
01 -
Fully chilling the pies ensures a clean cut and the ideal creamy texture for serving.