Detailed Directions and Instructions
Step 1: Prepare the Crust
In a medium bowl, mix together 1 1/2 cups of graham cracker crumbs, 1/3 cup of granulated sugar, and 6 tablespoons of melted unsalted butter until well combined.
Step 2: Form the Mini Crusts
Press the mixture firmly into the bottoms and up the sides of a mini tart pan. Ensure an even layer for the crust.
Step 3: Chill the Crust
Refrigerate the crust for at least 1 hour to allow it to set properly.
Step 4: Make the Filling
In a large bowl, whisk together 1 can (14 ounces) of sweetened condensed milk, 1/2 cup of freshly squeezed key lime juice, and 1 teaspoon of lime zest until the mixture is smooth and thick.
Step 5: Fill the Crusts
Spoon the filling into the chilled crusts, smoothing the tops with a spatula to ensure an even surface.
Step 6: Whip the Cream
In a separate bowl, whip 1 cup of heavy cream and 2 tablespoons of powdered sugar together until stiff peaks form.
Step 7: Top with Whipped Cream
Pipe or spoon the whipped cream onto each mini tart, adding a generous layer on top of the filling.
Step 8: Garnish
Garnish each mini pie with additional lime zest for an added touch of flavor and presentation.
Step 9: Final Chill
Refrigerate the mini key lime pies for at least 2 hours before serving to allow the pies to fully set.
Notes
Serving Size
This recipe makes 12 mini pies.
Storage
Leftover pies can be stored in the refrigerator for up to 3 days.
Freshness
For the best flavor, use freshly squeezed key lime juice and freshly zested lime.
Substitutions
You can substitute regular limes for key limes, but the flavor will be slightly different.
