Ingredients
Scale
The key to this dish lies in selecting the right ingredients that bring out the fresh and tangy character of key limes. When I first started making this recipe, I learned to never skimp on the quality of the citrus or the creaminess of the filling. Using fresh key lime juice, rather than bottled, really brightens the flavor, and a good-quality graham cracker crust sets the foundation for the perfect texture contrast. If key limes aren’t available, regular limes can be a substitute but expect a slightly different zing. Here’s what you’ll need:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- ⅓ cup granulated sugar
- 1 can (14 ounces) sweetened condensed milk
- ½ cup fresh key lime juice (about 20–25 key limes)
- 1 teaspoon grated lime zest
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Optional garnish: lime slices or extra zest
If you want to make this dairy-free, swapping the butter for coconut oil and using coconut cream instead of heavy cream works surprisingly well, adding a subtle tropical flair.
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture is evenly moistened and resembles wet sand.
- Press the crumb mixture firmly into the bottoms and up the sides of a mini muffin tin or small tart pans to form individual crusts. Use the back of a spoon or your fingers for an even layer.
- Place the crusts in the refrigerator to chill while you prepare the filling—this helps them set nicely.
- In a separate bowl, whisk together the sweetened condensed milk, fresh key lime juice, and lime zest until the mixture thickens slightly and becomes glossy. This usually takes about 2-3 minutes.
- Remove the crusts from the fridge and spoon the filling evenly into each crust, filling them almost to the top.
- Return the pies to the refrigerator and chill for at least 2 hours, or until the filling is firm and set.
- While the pies chill, whip the heavy cream with powdered sugar until stiff peaks form—this is my favourite part because it turns into this light, fluffy cloud of sweetness to balance the tartness.
- Before serving, pipe or dollop whipped cream on each mini pie and garnish with a thin slice of lime or extra zest for a pop of color and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
