Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1 can (14 oz) sweetened condensed milk
- ½ cup key lime juice
- 1 container (8 oz) Cool Whip, thawed
- 12 mini pie or tart crusts (pre-made)
Instructions
- Step 1: In a small bowl, combine the graham cracker crumbs and melted butter, mixing thoroughly until well incorporated.
- Step 2: Evenly distribute the graham cracker mixture into the 12 mini pie or tart crusts, pressing firmly into the bottom and slightly up the sides to form a compact crust.
- Step 3: In a separate bowl, whisk together the sweetened condensed milk and key lime juice until the mixture is smooth and well combined.
- Step 4: Gently fold the thawed Cool Whip into the key lime mixture until no white streaks remain and the filling is uniform.
- Step 5: Spoon the prepared key lime filling evenly into each of the prepared graham cracker crusts.
- Step 6: Refrigerate the mini pies for at least 2-4 hours, or until they are completely set. Garnish with lime slices or additional whipped cream before serving, if desired.
Notes
- For optimal freshness, store any leftover mini pies covered in the refrigerator; they'll stay deliciously set and zesty for up to 3-4 days, perfect for a quick sweet treat!
- These little pies are designed to be enjoyed cold; skip any thought of reheating, as it would melt their delightful no-bake filling and ruin the texture!
- Dollop a tiny bit of extra Cool Whip on top just before serving, perhaps with a micro-plane grating of lime zest, for a fancy finish that truly pops.
- Don't skimp on the pressing in Step 2; a truly firm graham cracker crust means your mini pies will hold together beautifully for every bite!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie (approx. 100g)
- Calories: 380
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 16g
- Trans Fat: 0g
- Protein: 35g