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 freshly squeezed lime juice (about 4-5 limes)
- 1 teaspoon lime zest
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Optional: fresh lime slices and mint leaves for garnish
Instructions
- Combine graham cracker crumbs, sugar, and melted butter in a bowl until evenly coated. Press into cupcake liners or ramekins to form the crusts. Chill for at least 20 minutes.
- Whisk together sweetened condensed milk, lime juice, and lime zest until smooth. Pour over chilled crusts and refrigerate for at least 2 hours until set.
- In a cold bowl, beat heavy cream and powdered sugar until soft peaks form. Spread or pipe over the set lime filling. Garnish with lime slices and mint leaves.
Notes
- Prepare the crust and filling a day ahead for convenience. Assemble whipped topping just before serving for best freshness.
- You can substitute graham cracker crumbs with crushed digestive biscuits or gluten-free cookies.
- Ensure the pies are thoroughly chilled for at least 2 hours to achieve perfect setting.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie
- Calories: 220 Kcal
- Sugar: 15g
- Sodium: 70mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg