Ingredients
For the Crust:
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1 1/2 cups graham cracker crumbs
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6 tablespoons unsalted butter, melted
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2 tablespoons granulated sugar
For the Filling:
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1 can (14 oz) sweetened condensed milk
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1/2 cup key lime juice (or fresh lime juice)
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1 tablespoon lime zest
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1 cup heavy whipping cream, cold
Optional Toppings:
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Whipped cream
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Lime slices or zest
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Graham cracker crumbs
Instructions
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottoms of muffin liners or mini tart pans. Use the back of a spoon or a small glass to compact the crust evenly.
Place crusts in the refrigerator for at least 15–20 minutes to firm up.
In a large bowl, whisk together sweetened condensed milk, key lime juice, and lime zest until smooth and slightly thickened.
In a separate chilled bowl, beat heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the lime mixture using a spatula. Fold slowly to keep the filling light and airy.
Spoon or pipe the filling evenly over the chilled crusts, smoothing the tops.
Refrigerate mini pies for at least 3–4 hours, or until fully set.
Before serving, top with whipped cream, lime zest, or a thin lime slice.
Notes
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Fresh lime juice gives the brightest flavor.
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Chill thoroughly for clean slices and firm texture.
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Fold whipped cream gently to avoid deflating.
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Mini pies set best overnight if time allows.