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Easy Mini No Bake Key Lime Pie Recipe

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This Easy Mini No Bake Key Lime Pie recipe offers a refreshing and tangy dessert that requires no oven time. Featuring a buttery graham cracker crust and a creamy, zesty filling made with cream cheese, sweetened condensed milk, and fresh key lime juice, these individual pies are perfect for summer gatherings or anytime you crave a light, citrusy treat. They are set in silicone molds for easy unmolding and garnished with whipped topping and optional key lime slices.

Ingredients

Crust

  • 1 & 1/2 cups graham cracker crumbs (or 1 sleeve graham crackers)
  • 4 ounces unsalted butter (melted)

Filling

  • 8 oz cream cheese (softened)
  • 14 ounce can sweetened condensed milk
  • ¾ cup key lime juice (fresh squeezed or bottled)
  • 8 oz whipped topping (plus more for garnish)

Instructions

  1. Mix Graham Cracker Crust: Combine the graham cracker crumbs and melted butter in a bowl, mixing thoroughly until evenly combined. Set this mixture aside.
  2. Cream the Cream Cheese: In a large mixing bowl, beat the softened cream cheese using an electric mixer until it becomes smooth and creamy.
  3. Add Sweetened Condensed Milk: Pour the sweetened condensed milk into the cream cheese and continue mixing until fully incorporated and smooth.
  4. Add Key Lime Juice: Add the fresh key lime juice to the mixture and blend until smooth and consistent in texture.
  5. Fold in Whipped Topping: Gently fold the whipped topping into the lime mixture with a spatula, mixing just enough to eliminate streaks without deflating the mixture.
  6. Fill the Cups: Spoon the key lime pie filling into individual silicone cups or paper cupcake liners, filling each about ¾ full.
  7. Top with Graham Crumbs: Sprinkle the reserved graham cracker crumbs over each filled cup. Arrange the cups on a sheet tray and freeze for 4 hours or until the pies are fully set.
  8. Unmold the Pies: To remove the pies from the molds, carefully dip the bottom half of each mold briefly in warm water to loosen, then gently unmold with the crust side down.
  9. Serve with Garnish: Garnish each mini pie with additional whipped topping and optional key lime slices before serving. Enjoy your cool, creamy dessert!

Notes

  • For authentic flavor, use fresh key lime juice; bottled juice works as a substitute if fresh is unavailable.
  • Silicone molds make unmolding easier but paper liners can also be used for convenience.
  • Ensure cream cheese is at room temperature to avoid lumps in the filling.
  • Freezing for at least 4 hours is important to fully set the pies.
  • Serve chilled for best texture and taste.

Find it online: https://cookedbysarah.com/easy-mini-no-bake-key-lime-pie-recipe/