Heavenly No-Bake Mini Key Lime Pies

Ingredients:

Graham Cracker Crust

• 1½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tablespoons unsalted butter, melted

Key Lime Filling

• 1 can (14 oz) sweetened condensed milk
• ½ cup key lime juice, freshly squeezed
• 1 teaspoon lime zest

Whipped Topping

• 1 cup heavy cream
• 2 tablespoons powdered sugar

Garnish

• Lime zest

Instructions:

Make the Crust

1. In a medium bowl, combine graham cracker crumbs and granulated sugar.
2. Stir in melted butter until evenly moistened.
3. Press mixture firmly into the bottoms of mini pie pans, muffin tins, or cupcake liners.
4. Chill in the refrigerator for at least 15 minutes to set.

Prepare the Filling

1. In a bowl, whisk together sweetened condensed milk, key lime juice, and lime zest until thick and smooth.
2. In a separate bowl, beat heavy cream with powdered sugar until stiff peaks form.
3. Gently fold the whipped cream into the key lime mixture until fully combined.

Assemble

1. Spoon or pipe the filling evenly over the chilled crusts.
2. Smooth the tops and refrigerate for at least 2 hours, or until firm.
3. Garnish with lime zest just before serving.

Tips for Best Results

• Fresh key lime juice gives the best flavor, but bottled key lime juice may be used if needed.
• Chill thoroughly for clean slices and the best texture.
• For extra structure, freeze for 30 minutes before serving.

Storage

Store covered in the refrigerator for up to 4 days. These mini pies also freeze well for up to 1 month.