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Judy John

Mini No Bake Key Lime Pie Recipe

Mini no bake key lime pies combine creamy citrus filling and buttery crumb crust in adorable single-serve treats with bright flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 198
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs fine crumbs
  • 0.5 cup butter melted
  • 2 tbsp sugar
Filling
  • 14 oz sweetened condensed milk 1 can
  • 0.5 cup key lime juice fresh or bottled
  • 2 tsp lime zest
  • 1 cup whipped topping thawed
Topping
  • 1 cup whipped cream
  • 1 tsp lime zest for garnish

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Spatula
  • Freezer
  • Scoop
  • Tray
  • Muffin Pan
  • Cupcake Liners

Method
 

  1. Line muffin pan with liners. Mix crumbs, butter, and sugar until coated.
  2. Press crumb mixture into each liner to form mini crusts.
  3. Chill crusts 10 minutes so they hold shape.
  4. Whisk condensed milk, lime juice, and zest until thick and smooth.
  5. Fold in whipped topping gently for light texture.
  6. Spoon filling over crusts and smooth tops neatly.
  7. Refrigerate until set or freeze briefly for cleaner removal.
  8. Top with whipped cream and zest. Serve chilled.

Notes

For softer texture, chill only until set. For firmer mini pies, freeze 15 minutes before serving. Lift liners carefully during assembly. Add extra zest for sharper flavor or use lemon juice. Store covered in refrigerator up to 3 days.