Ingredients
Scale
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup key lime juice (freshly squeezed is best)
- 1 tablespoon lime zest
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional: extra lime zest or slices for garnish
Instructions
- In a medium bowl, combine the graham cracker crumbs and granulated sugar, then stir in the melted butter until the mixture resembles wet sand.
- Press the crumb mixture into the bottom and up the sides of mini pie tins or a muffin pan lined with paper liners. Ensure it’s compact for a firm crust.
- In a large bowl, whisk together the sweetened condensed milk, key lime juice, and lime zest until smooth. It should be creamy and slightly thickened.
- Spoon the lime filling into the prepared crusts, filling each to the top.
- Refrigerate the mini pies for at least 3 hours, or until the filling is set. I often prepare these a day ahead, letting them chill overnight.
- Just before serving, whip the cream with powdered sugar and vanilla extract until soft peaks form. Dollop or pipe onto each pie.
- Garnish with additional lime zest or slices for a pop of color and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
