Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Sweetened condensed milk: 1 (14 ounce) can
- Key lime juice: 1/2 cup
- Lime zest: 2 teaspoons
- Heavy cream: 1 cup
- Powdered sugar: 2 tablespoons
- Mini graham cracker pie crusts: 12
Instructions
- Step 1: In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of each mini graham cracker pie crust.
- Step 2: In a separate bowl, whisk together sweetened condensed milk, key lime juice, and lime zest until smooth and well combined.
- Step 3: In another bowl, beat heavy cream and powdered sugar with an electric mixer until stiff peaks form.
- Step 4: Gently fold the whipped cream into the key lime mixture until just combined. Be careful not to overmix.
- Step 5: Spoon the key lime filling evenly into each of the prepared mini graham cracker crusts.
- Step 6: Refrigerate the mini key lime pies for at least 2 hours, or until firm, before serving. Garnish with additional lime zest or whipped cream, if desired.
Notes
- Store leftover pies in the refrigerator for up to 3 days, covering them loosely to prevent them from drying out.
- These mini pies are best served chilled straight from the refrigerator, as the filling will soften at room temperature.
- For a tangy twist, garnish with a thin slice of fresh key lime or a sprinkle of sea salt just before serving.
- When folding the whipped cream into the key lime mixture, use a light hand to keep the filling light and airy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American