Mini No Bake Key Lime Pies

Course: Dessert

Cuisine: Southern

Prep Time: 20

Chill: 3

Total Time: 3 20

Servings:

Calories: 149kcal

A cool and tangy summer dessert the whole family will love!

In a food processor, pulse the graham crackers to crumbs (or smash in a plastic bag). Add crumbs to a medium bowl and stir in the sugar and melted butter.
Spray mini tart pan wells (or line two muffin tins with silicone or paper liners) with non-stick spray. Press the mixture into the bottoms and up the sides. Use the back of an ice cream scoop or the bottom of a narrow glass to compact the crust tightly. Chill in freezer for at least 15 minutes.

In a mixing bowl, combine the softened cream cheese, sweetened condensed milk. lime juice, and lime zest. Beat together at medium speed until smooth and creamy, scraping he bowl to combine completely.
In a separate bowl, beat the heavy cream powdered sugar until stiff peaks form. Fold a third of the whipped cream into the filling mixture to lighten it, then gently fold in another third. Reserve the rest to top the mini pies.
Spoon the key lime filling into the prepared crusts, smoothing the tops with a spatula.
Refrigerate for at least 2–3 hours, or until set. You can reduce chilling time by placing them in the freezer for the first hour, then in the fridge until set.
When the mini pies are chilled and set, decorate each with a dollop of whipped cream and a slice of lime and some lime zest.

Try Lemon: Out of limes? Substitute with fresh lemon juice for a lemon-lime version.
Go Full-Size: Turn this into a simple pie by pressing the crust into a 9-inch pie pan and filling it as one large dessert.