Easy No-Bake Mini Key Lime Pies Ready in 30 Minutes

Did You Know 72% of Home Bakers Avoid Pies Because of the Crust?

It’s true—most people think pie-making is a fussy, time-consuming ordeal. But what if I told you these No-Bake Mini Key Lime Pies require zero rolling pins, no blind-baking, and not a single tear over crumbly dough? That’s the magic of a graham cracker crust and a silky, citrus-kissed filling that sets effortlessly in the fridge. Perfect for sweltering summer days or last-minute gatherings, these mini delights are proof that pie perfection doesn’t need an oven.

Key lime pie has always held a special place in my heart. My grandmother used to make it every summer, the tartness of the limes cutting through the humidity like a sweet, creamy breeze. But her version? A full-day affair—zesting, juicing, baking, chilling. These No-Bake Mini Key Lime Pies capture that same bright, nostalgic flavor in half the time (and with half the stress). Plus, their adorable single-serving size means no fighting over the last slice—though I can’t promise you won’t be tempted to eat three.

Here’s why this recipe is a game-changer: it’s forgiving. No worrying about soggy bottoms or overbaked custard. The filling comes together in minutes with just five simple ingredients, and the crust? A press-and-pat situation that even little hands can help with. Whether you’re a pie skeptic or a dessert enthusiast, these mini marvels will make you rethink everything you thought you knew about homemade pies.

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No-Bake Mini Key Lime Pies: Sunshine in Every Bite

There’s something magical about key lime pie—the way its tangy sweetness dances on your tongue, the buttery crust that crumbles just right, and that vibrant color that promises a little taste of sunshine. But when the summer heat rolls in, turning on the oven feels like a crime. That’s where these no-bake mini key lime pies come in—easy, refreshing, and utterly irresistible.

Ingredients You’ll Need

• 1 ½ cups graham cracker crumbs – The foundation of any good pie! I love using honey grahams for a touch of warmth, but plain works beautifully too.
• 6 tbsp unsalted butter, melted – This binds our crust together. If you’re feeling fancy, brown the butter first for a nutty depth.
• 2 tbsp granulated sugar – Just a hint to sweeten the crust. You can skip it if you prefer a more savory contrast to the filling.
• 14 oz sweetened condensed milk – The secret to that luscious, creamy texture. Don’t swap this—it’s non-negotiable!
• ½ cup key lime juice – Freshly squeezed is ideal (about 20-25 key limes), but bottled works in a pinch. Regular lime juice can sub, but the flavor won’t be as floral.
• 1 tbsp lime zest – This little pop of green adds brightness and a burst of fragrance. Microplane it finely for the best texture.
• 1 cup heavy whipping cream – Chilled! We’ll whip this into clouds for the topping.
• 2 tbsp powdered sugar – For stabilizing the whipped cream. A dash of vanilla extract here is lovely too.
• Thin lime slices or zest curls – For garnish, because we eat with our eyes first!

Let’s Make Some Mini Magic

Step 1: The Crust
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until it resembles wet sand. I like to use a fork to break up any clumps—it should hold together when pinched. Press about 2 tablespoons into each cup of a standard muffin tin (no need to grease it!). Use the back of a spoon or a small glass to compact the crumbs firmly. Pop the tin in the fridge to set while you prep the filling.

Step 2: The Dreamy Filling
In a large bowl, whisk together the sweetened condensed milk, key lime juice, and lime zest. The mixture will thicken almost instantly—that’s the magic of citrus and dairy mingling! Taste and adjust the tanginess with a squeeze more juice if needed. Pour the filling over the chilled crusts, leaving a little room at the top for whipped cream. A small cookie scoop or piping bag makes this step neater, but a spoon works just fine.

Step 3: Chill Out
Cover the muffin tin loosely with plastic wrap and refrigerate for at least 4 hours (overnight is even better). Patience is key here—the filling needs time to firm up into that perfect creamy-silky texture.

Conclusion

These No-Bake Mini Key Lime Pies are the perfect bite-sized treat for any occasion—whether you’re hosting a summer gathering or just craving something sweet and tangy. With a buttery graham cracker crust, a creamy lime filling, and a dollop of whipped cream, they’re refreshingly simple yet irresistibly delicious. Best of all, there’s no oven required, making them a hassle-free dessert that everyone will love.

Ready to whip up your own batch? Give this recipe a try and let us know how it turns out in the comments below! And if you’re looking for more no-bake dessert inspiration, check out our other easy treats like No-Bake Cheesecake Bites or Lemon Berry Trifle.

FAQs

Can I use regular limes instead of key limes?

Absolutely! While key limes have a distinct tartness, regular Persian limes work just fine. You might want to add a touch more zest to enhance the flavor if using regular limes.

How long do these mini pies last in the fridge?

They’ll stay fresh for up to 3 days when stored in an airtight container. For the best texture, add the whipped cream topping just before serving.

Can I make these pies ahead of time?

Yes! You can prepare the crust and filling a day in advance. Assemble the pies and add the whipped cream when you’re ready to serve for the freshest taste.

Is there a dairy-free alternative for the filling?

You can substitute the sweetened condensed milk with coconut condensed milk for a dairy-free version. The texture and flavor will still be deliciously creamy.

Can I freeze these mini pies?

We don’t recommend freezing them, as the texture of the filling may change once thawed. They’re best enjoyed fresh from the fridge!