Just in time for the Fourth, these mini no-bake Key lime pies are the perfect summer treat. Simply prep and let set. No baking required!!
Maybe it’s because I’m originally from Florida, but I have always had a love affair with Key lime pie. Though it’s exact origin is unknown, Key lime pie is said to date back to the early 20th century in the Florida Keys, when sponge divers would spend days on end out on their boats, but were still able to keep ingredients such an condensed milk (that needs no refrigeration) and limes.
The best Key lime pie I’ve ever had (with the tallest meringue) is from Great Southern Cafe in Seaside, Florida on Highway 30A. If you are ever in the area- stop in for a giant slice and a mojito, at the very least! Damnit, now I really wanna go there but we’re still in lockdown for the most part here in AVL- hence more baking recipes!
Here I have made a smaller version of the famous pie, with no baking and without the hassle of making meringue.
With only a handful of steps, a handful of ingredients and only about 15 minutes of prep time, you’ll have a delicious treat for entertaining on the Fourth of July, or for you and your family to enjoy.
Mini No-Bake Key Lime Pies
Equipment
- hand mixer
- juicer- hand or electric
- freezer
Ingredients
- 1 sleeve honey graham crackers
- 1/2 stick melted butter unsalted
- 1/2 cup fresh key lime juice approximately 15-20 limes; save a few for garnish
- 14 ounces sweetened condensed milk
- 8 ounces Neufchâtel or cream cheese softened
- 6 ounces Cool Whip leave enough leftover for garnish
Instructions
- Remove Cool Whip from freezer and let defrost while preparing other ingredients.
- In a medium size mixing bowl, crush graham crackers with a muddler or potato smasher. Combine melted butter and stir with a spatula. Let sit.
- While you let the cream cheese soften, juice the Key limes with whatever kind of juicer you have.
- In a large mixing bowl, combine softened Neufchâtel or cream cheese with the condensed milk, whipping with a hand mixer until smooth. Add the key lime juice and continue mixing until smooth.
- Fold the Cool Whip into the cream cheese mixture until combined.
- Place 12 silicone baking cups into a cupcake pan and portion cream cheese mixture into cups with a spatula, about 3/4 of the way. Gently shake and tap the cupcake pan on the counter to even mixture.
- Top with the crumbled graham crackers and gently pat down with the back of a spoon.
- Freeze for approximately 3 hours, or until set.
- Before serving, allow pies to defrost for about 5 minutes. If they are having trouble coming out of the silicone cups, you can submerge the bottom of the cup in a small bowl of warm water for a few seconds. Gently flip onto serving plate and slowly pull off silicone cup.
- Garnish with leftover Cool Whip and a slice of key lime and enjoy!
If you make this recipe, tag me on Instagram, I’d love to see your creative version!
@indigo_and_fern
Cheers!
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