Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 (14 oz) can sweetened condensed milk
- ½ cup fresh lime juice (about 4-5 key limes)
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
- Optional: whipped cream and lime slices for garnish
Instructions
- Combine graham cracker crumbs and granulated sugar in a mixing bowl. Add melted butter and stir until the mixture resembles wet sand.
- Spoon the mixture evenly into mini pie molds or a muffin tin lined with paper liners. Press firmly to form a compact crust, then chill in the refrigerator for 15 minutes.
- In a separate bowl, whisk together sweetened condensed milk, lime juice, lime zest, and vanilla extract until smooth and well combined.
- Spoon or pipe the lime filling into the crusts, filling each mini pie to the top. Return to the refrigerator and chill for at least 2 hours until set.
- Before serving, garnish each mini pie with whipped cream and a lime slice for an appealing presentation.
Notes
- Ensure the crust is thoroughly chilled before adding the filling for maximum crispness.
- You can adjust the tartness by varying the lime juice amount according to your preference.
- For a vegan version, substitute dairy ingredients with plant-based alternatives like coconut cream and vegan sweetened condensed milk.
- Experiment with crust bases such as crushed cookies or coconut for different flavors.
- 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: 60 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg