Description
Tiny tarts with a tangy key lime filling and buttery graham cracker crust. Perfect for summer parties with their zesty sweetness and no-cook convenience. Serve chilled with a dollop of whipped cream.
Ingredients
1.5 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted (reserving 1 tbsp for baking cups)
1 can (14 oz) sweetened condensed milk
1/2 cup key lime juice (freshly squeezed)
1 teaspoon lime zest
Fresh whipped cream (optional topping)
Instructions
Line 12 mini muffin cups with paper liners
Mix graham cracker crumbs, 1/3 cup sugar, and 5 tbsp melted butter until crumbly
Press mixture into muffin cups to form crusts
In a bowl, whisk condensed milk, lime juice, and lime zest until smooth
Spoon filling into prepared crusts
Chill 2 hours or until set
Garnish with whipped cream before serving
Notes
Use fresh key limes for best flavor
Make crusts up to 2 days ahead
For vegan version, substitute vegan butter and skip cream topping
Store in airtight container in fridge up to 4 days
Nutrition
- Serving Size: 1 mini pie
- Calories: 125
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg