Ingredients and substitutions
Crust base
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Graham cracker crumbs, sugar, and melted butter are the standard graham crust combo found in most no-bake and baked key lime pie recipes.
Lime filling
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup key lime juice, freshly squeezed
- 1 teaspoon lime zest
Sweetened condensed milk plus lime juice is the hallmark of key lime pies; the acidity gently thickens the sweetened condensed milk without cooking. If you can’t find key limes, most recipes note that regular lime juice can be substituted, with a slightly different but still delicious flavor.
Whipped topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Lime zest, for garnish
Lightly sweetened whipped cream is a common topping on no-bake key lime pies, adding a cool, airy contrast to the dense filling.
Step-by-step instructions
Make and chill the graham cracker crust
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
- Mix thoroughly until the mixture resembles wet sand and holds together when pressed. This texture is exactly what graham crust recipes describe before pressing into pans.
- Firmly press the crumb mixture into the bottoms (and slightly up the sides) of mini tart pans or paper-lined muffin tins, creating even, compact layers. Use the bottom of a small glass or measuring cup to really pack the crumbs.
- Refrigerate crusts for at least 15 minutes to set while you prepare the filling.
Chilling helps the butter firm up and stabilizes the crust so it doesn’t crumble when you add filling or unmold the pies.
Prepare the key lime filling
- In a separate bowl, whisk together sweetened condensed milk, key lime juice, and lime zest until smooth and fully combined, about 1 minute.
- The mixture will be thick but pourable; no cooking is needed because the condensed milk and lime juice naturally create a creamy, custard-like filling as they chill.
Recipes consistently highlight that sweetened condensed milk (not evaporated milk) is essential for proper sweetness and texture in no-bake key lime fillings.
Fill shells and chill to set
- Pour the lime filling into each chilled crust, filling nearly to the rim and leaving a little space for whipped cream.
- Tap the pans gently on the counter to release any air bubbles.
- Refrigerate assembled pies for a minimum of 2 hours, or longer if possible, to achieve a firm texture that holds its shape when cut or bitten.
Many no-bake key lime recipes recommend at least 2–4 hours of chilling, with some preferring overnight for the cleanest slices and best flavor.
Make the whipped cream topping
- Using a mixer or whisk, beat heavy cream and powdered sugar together in a chilled bowl until stiff peaks form.
- Stiff peaks mean the cream stands straight up when you lift the beaters, helping it hold its shape on the mini pies.
Powdered sugar dissolves smoothly and is commonly used to sweeten whipped cream for pies and tarts.
Top, garnish, and serve
- Just before serving, top each mini pie with a dollop or swirl of whipped cream. You can spoon it on or pipe it with a star tip for a bakery-style look.
- Garnish with a sprinkle of lime zest, or add a thin lime wedge on top for extra color and citrus aroma.
- Serve the pies well chilled for the most refreshing flavor and the firmest texture.