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Mini key lime pie

Mini Key Lime Pies

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

Course Dessert
Cuisine American
Prep Time 15 minutes
Refrigerate 30 minutes
Servings 10 jars
Calories 329 kcal
Author Lizet Bowen


  • Crust:
  • 1-1/2 cups graham crackers – 1 package of 9-10 crackers (127g)
  • 2 tablespoons sugar
  • 6 tablespoons butter, melted (85g)
  • Filling:
  • 1 14 ounces can sweetened condensed milk (397g)
  • 1/2 cup lime juice (115g)
  • 1-1/2 cup heavy whipping cream (360g) or 3 cups whipped topping
  • green food coloring if desired


  1. Crust: Mix together all the ingredients and divide it equally into 6 to 10 jars o glasses. Press the mixture with your fingers or a smaller cup. Refrigerate.

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

    sweetened condensed milk and lime juice in a bowl
  3. In a separate bowl, using a hand mixer whip the cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes.
  4. Add 2 cups of whipped cream to the lime mixture and fold with a rubber spatula (reserve 1 cup of whipped cream for topping). 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.
    key lime pie filling in a bowl
  5. Place large spoonfuls of filling on top of the crust in the jars. Close the jars and keep refrigerated until ready to serve.
  6. Before serving, place a dollop of whipped cream on top.

Recipe Notes

You can make this into 1 pie, just use a 9 inch pie pan.

It keeps in the refrigerator for up to one week.