Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup powdered sugar
- ½ cup unsalted butter, melted
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lime juice (about 4-5 limes)
- 1 tablespoon lime zest
- 1 cup heavy cream
- 2 tablespoons powdered sugar (for whipped topping)
- Fresh lime slices and mint leaves for garnish
Instructions
- Combine graham cracker crumbs and powdered sugar in a mixing bowl. Stir in melted butter until the mixture resembles wet sand.
- Press about 1 to 2 tablespoons of the crumb mixture into the bottoms of mini muffin or tart pans to form the crust. Refrigerate for 15 minutes to set.
- In a bowl, whisk together sweetened condensed milk, lime juice, and lime zest until smooth.
- Pour the lime filling over the chilled crusts evenly. Chill for at least 2 hours to allow the filling to firm up.
- In a chilled bowl, beat heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
- Top each mini pie with a dollop of whipped cream, and garnish with lime slices and mint leaves.
Notes
- Ensure the crust is pressed firmly to prevent crumbling.
- Chill the pies sufficiently for the filling to set properly.
- You can prepare these mini pies a day in advance and add whipped topping just before serving.
- Use fresh lime juice for the best flavor, but bottled lime juice can work as a substitute.
- For a dairy-free version, substitute coconut cream and coconut condensed milk.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie
- Calories: 150 kcal Kcal
- Sugar: 10 g
- Sodium: 40 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg