Mini Key Lime Pies

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These mini key lime pies start with a graham cracker crust, and only 3 ingredients are needed for the filling! The perfect no-bake summer dessert.

{updated recipe from March 23, 2013}

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Ingredients
Instructions
Why we love this recipe
Frequent questions
Recipe
Recipe

In one of our first visits to my in-laws back in the US, I saw my mother in-law put together a dessert in no time.

She had a store bought pie crust, a tub of whipped topping, a can of sweetened condensed milk, and a little plastic container with lime juice.

I was just amazed. No crumbling cookies with a bottle. No whipping your cream and splashing it everywhere (or making butter instead). No squeezing lemons by hand (at that time I didn't know those were called limes in English).

And the result was a delicious, creamy, refreshing key lime pie.

Back in Paraguay where we don't have a lot of pre-made crusts or whipped toppings, and more lemons than limes, we made it from scratch.

Lemons are easy to get in Paraguay throughout the year. In our yard there is always a tree bursting with fruit.

Limes on the other hand are less common, but you can get them at the store in certain months of the year.

Of course, it wouldn't be called key lime pie if you use lemons, but who cares about the name?! Just enjoy this refreshing pie that tastes like the tropics and is a must-make this summer!

Ingredients

Crust:

Cookies: Use any cookie without filling. My preference are buttery cookies. Here in the US I used graham crackers.
Butter: If you don't have butter, you can use coconut oil. I do not recommend using other vegetable oils.

Filling:

Condensed milk: Use the full 397-grams can (14 ounces).
Lime juice: For this recipe I used fresh lime juice. But you can use bottled lime juice, or lemon juice to make it a lemon pie.
Whipping cream: Heavy whipping cream is the best. It should be fresh and not canned. You can replace it with whipped topping.

Instructions

Crust:

Start by making the crust as it needs to chill before adding the filling.

There are different options for crushing the cookies. Place cookies into a freezer bag with a zip-top closure. Remove the air from the bag and securely seal. Use a rolling pin and roll over the bag of cookies. Continue rolling over the bag until you have reached the desired size pieces of cookie crumbs. Another way to get this result is by grating the cookies using a vegetable grater. Or use an electric food processor.

Add melted butter and sugar, mix well. Once mixed you can divide it into jars or glasses.

The number of glasses or jars will depend on how full you want them.

You can use between 6 to 10 jars. If you don't have enough jars, you can use a pie pan.

After pressing the crust into the jars, store in the refrigerator.

Filling:

Start by mixing sweetened condensed milk and lime juice in a bowl.

In a separate bowl, using a hand mixer whip the cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes.

Add the whipped cream to the lime mixture and fold with a rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream. I added a few drops of green food coloring, but it's not necessary.

Place large spoonfuls of filling on top of the crust in the jars. Close the jars and keep refrigerated until ready to serve.

Before serving, place a dollop of whipped cream on top.

Why we love this recipe

It comes together in half an hour
It's great for sales
No need for a oven
Individual dessert you can carry to a picnic or a cookout

Frequent questions

Can I use lemons instead of key limes?

Yes, you can replace the key limes for regular lemons. The flavor won't be the same, but it will be a delicious dessert.

Can I substitute bottled lime juice for fresh lime juice?

Yes, you can. Although I find that fresh lime juice is stronger than bottled ones.

How many key limes will I need?

About 8 limes make ½ cup lime juice.

Recipes you might like:

White Chocolate - Raspberry Pie — **Mini banoffee pies**

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5 from 12 votes