Make the Lime Filling Base
In a large bowl, whisk together sweetened condensed milk, key lime juice, and lime zest until smooth and slightly thickened.
Step 5: Whip the Cream
In a separate chilled bowl, beat heavy whipping cream until stiff peaks form.
St ep 6:Combine Filling
Gently fold the whipped cream into the lime mixture using a spatula. Fold slowly to keep the filling light and airy.
Step 7: Fill the Crusts
Spoon or pipe the filling evenly over the chilled crusts, smoothing the tops.
Step 8: Chill Until Set
Refrigerate mini pies for at least 3–4 hours, or until fully set.
Step 9: Garnish and Serve
Before serving, top with whipped cream, lime zest, or a thin lime slice.
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
For the Filling:
1 can (14 oz) sweetened condensed milk
1/2 cup key lime juice (or fresh lime juice)
1 tablespoon lime zest
1 cup heavy whipping cream, cold
Optional Toppings:
Whipped cream
Lime slices or zest
Graham cracker crumbs
COOKING Note :
Fresh lime juice gives the brightest flavor.
Chill thoroughly for clean slices and firm texture.
Fold whipped cream gently to avoid deflating.
Mini pies set best overnight if time allows.
Serving Suggestions :
Serve chilled on hot days
Add to summer dessert platters
Perfect for BBQs and picnics
Elegant dessert for showers and parties
Pair with iced tea or lemonade
Tips :
Use liners for easy removal.
Zest limes before juicing.
Chill mixing bowls for better whipped cream.
Pipe filling for a neat finish.
Store covered to prevent drying.
Place crusts in the refrigerator for at least 15–20 minutes to firm up.
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