Individual No Bake Key Lime Pies Recipes

MINI FROZEN KEY LIME PIES

Steps:

• Melt butter and honey in a small saucepan over medium heat or in a microwave-safe bowl. Pulse graham crackers in a food processor until fine crumbs form. With the motor running, drizzle in butter-honey mixture and process until well combined. Transfer mixture to a medium bowl; set aside.
• Using an electric mixer on high speed, beat cream cheese in a large bowl until creamy, about 3 minutes. Add condensed milk and beat until smooth. Add key lime juice and lemon juice and beat to combine. Beat in 2 Tbsp. key lime zest.
• Using a whisk or electric mixer on medium-high speed, whip cream in another medium bowl to very soft peaks. Sprinkle powdered sugar over cream and continue to whip until it holds stiff peaks. Gently fold 1/2 cup cream into key lime mixture; cover remaining cream and chill.
• Line muffin pan with paper liners. Pour key lime mixture into a pastry bag or plastic bag with the corner snipped off and pipe batter evenly into tins. Top each with 1 1/2 Tbsp. cracker crumb mixture, breaking up crumbs to completely cover, then press down gently to adhere. Freeze until set, at least 3 hours.
• Remove pies from molds, turn upside down, and remove paper liners. Spread reserved cream over pies and top with remaining 1 Tbsp. key lime zest.
• Do Ahead
• Pies (without topping) can be made 2 weeks ahead; cover and freeze.

NO-BAKE MINI KEY LIME PIE IN A JAR RECIPE BY TASTY

Steps:

• In a large mixing bowl, add ½ a cup of graham crackers, 2 tbsp sugar, a pinch of salt and 2 tbsp unsalted butter. Mix until you get the desired consistency.
• In an another bowl add 4 oz cream cheese, ½ cup condensed milk and 1 tbsp of heavy milk. Whip thoroughly.
• Sprinkle 3 tbsps of key lime juice and ½ tsp of key lime zest and mix well.
• Next, divide your graham cracker equally into 4 jars. Pat this down.
• Make the layer smooth by pressing softy with your finger.
• Layer this with your cream cheese mix and tightly close the jars.
• Refrigerate for one hour.
• In another bowl, whip ½ cup of heavy cream and 2 tbsp powdered sugar.
• Top off your jar with the remaining whipped cream and sugar mix.
• Finally, drizzle crushed graham crackers and key lime zest on the top.
• Serve cold. Enjoy!

INDIVIDUAL KEY LIME PIES

Steps:

• For the lime curd: Combine the lime juice, sugar and butter in a medium saucepan and cook on a low flame until the butter melts. Beat the eggs, add to the saucepan and stir until combined. Bring to a simmer. Stir constantly and cook until the mixture is a thick and creamy consistency, 5 to7 minutes. Pass through a mesh strainer. Chill for 2 hours in the fridge.
• For the crust: Add the sugar and graham crackers to a food processor. Pour in the melted butter and pulse to combine.
• For the topping: Whip the cream with the sugar until stiff.
• To assemble, layer the crumb mixture into the bottom of a serving cup, followed by the lime curd. Top with the whipped cream mixture and garnish with lime zest.

MINI KEY LIME PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place mini graham cracker crusts onto a baking sheet.
• In a bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and Key lime zest until smooth. Pour the filling into the graham cracker crusts, filling to the top.
• Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. To serve, garnish each mini pie with a Key lime slice and a dollop of whipped cream topping.