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Easy Mini No-Bake Key Lime Pies Recipe

Easy Mini No-Bake Key Lime Pies

Twelve creamy, tangy mini Key lime pies made with ready-made graham-cracker shells, cream cheese, sweetened condensed milk, lime juice, zest, and whipped topping. They require no baking and become firm after several hours of chilling.
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Prep Time 15 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Crusts
  • 12 shells, approximately 2 1/2-3 inches each Mini graham-cracker pie shells
Key Lime Filling
  • 8 ounces Full-fat cream cheese, softened
  • 1 14-ounce can Sweetened condensed milk
  • 1/2 cup Key lime juice
  • 1 tablespoon, plus extra for garnish Finely grated Key lime zest
  • 8 ounces, or about 2 cups whipped cream Whipped topping, thawed, or sweetened whipped cream
Garnish
  • As needed optional Lime slices or additional whipped cream

Method
 

Step-by-Step
  1. If using homemade or unbaked graham-cracker shells, prepare them first and chill until firm. Purchased mini crusts can be used directly.
  2. Beat the softened cream cheese in a large bowl until completely smooth and lump-free.
  3. Add the sweetened condensed milk, Key lime juice, and finely grated Key lime zest. Beat until thoroughly combined and slightly thickened.
  4. Fold in the thawed whipped topping or sweetened whipped cream until the mixture is light, fluffy, and uniform.
  5. Spoon or pipe the filling into the 12 mini graham-cracker shells, dividing it evenly among them.
  6. Refrigerate the pies for at least 2 hours, preferably 3–4 hours, until set. Garnish with whipped cream, lime zest, or a small lime wedge before serving.

Notes

Use softened full-fat cream cheese for a smooth filling. Bottled Key lime juice is convenient because fresh Key limes produce relatively little juice. Do not shorten the refrigeration time; the pies are easiest to serve when thoroughly chilled.