Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lime juice (about 4-5 limes)
- 1 teaspoon lime zest
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Optional: lime slices and whipped cream for garnish
Instructions
- Start by combining the graham cracker crumbs, sugar, and melted butter in a bowl. Mix until crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottoms of mini muffin tins or ramekins to form the crust. Chill in the refrigerator for at least 30 minutes.
- In a mixing bowl, whisk together the sweetened condensed milk, lime juice, and lime zest until smooth. Pour the filling over the chilled crusts, filling each evenly.
- In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over each mini pie. Garnish with lime slices or zest if desired.
- Refrigerate the assembled mini pies for at least 2 hours to set. Serve chilled and enjoy a tart and creamy mini dessert that’s perfect for any occasion.
Notes
- Ensure the crust is pressed firmly for a sturdy base.
- Chilling the pies helps them set properly and enhances flavor.
- For a dairy-free version, use coconut whipped cream and dairy-free condensed milk alternatives.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie
- Calories: 220 Kcal
- Sugar: 15g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
