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These delicious mini key lime pies are the perfect way to finish off a meal. They are bright, light and creamy and don’t require baking. Cool and fresh for summer.

The first thing I buy when I travel to Florida is key lime pie. I rarely think about this creamy cool pie at home, but at the first sign of a palm tree, I’m suddenly craving all things key lime.

This summer I decided it was time to tackle this easy no bake pie at home. Because after all, every day needs a little R&R feeling like I get when I’m in Florida. And relaxing back with a mini key lime pie is my idea of fun!

Why you’ll love this recipe:

Cool, creamy and no bake.
Sweet & tangy key lime flavor.
Makes 12 mini pies, perfect for serving at your summer barbecues.
Options to make this in a full size pie and make your own crust below.

The Difference Between Key Lime and Lime

Although they are both green citrus fruits, there is a big difference between key limes and regular limes.

Key limes, also known as Mexican limes, are smaller in size than the kind you’ll find in most U.S. stores. By the way, the larger limes are commonly known as “Tahitian limes” or “Persian limes”. I’ve heard that if you want tart key lime flavor, you DO NOT use Persian limes. Key limes are small but have big, bold flavor.

Key Ingredients:

Key lime juice: You can substitute regular lime juice if you can’t find key limes or key lime juice. It is best to use freshly squeezed juice but juice from concentrate will work in a pinch. Nellie & Joe’s is my favorite key lime juice.
Premade graham cracker mini pie crusts: You can usually find these in the baking aisle of the supermarket but you can also make them yourself!
Heavy cream: Instead of making your own whipped cream, you can also use whipped topping. You will need about 3 cups of whipped topping (2 cups for the lime filling and 1 cup for the topping).

How to Make Mini Key Lime Pies

In a large bowl, blend together the yogurt, sweetened condensed milk, lime juice, and lime zest until completely smooth, about 2-3 minutes. Set aside.
In a stand mixer with a large mixing bowl, whip 1 cup cold heavy cream until soft peaks form, about 2-3 minute. Do not overbeat.
Add the lime mixture that was set aside to the whipped cream and fold in gently, blending just until the lumps disappear. Do not overmix.
Fill the 12 mini pie crusts with the mixture. Put the pans on a baking tray and place in the refrigerator.
Whip the last cup of heavy cream in a cold mixing bowl with cold beaters until soft peaks form, about 1 minute.
Add the confectioner’s sugar and beat to incorporate. Do not overbeat or the whipped cream will collapse into a liquid.
Top the pies with the whipped cream.

What if I can’t find premade graham cracker mini pie crusts?

If you can’t find premade, graham cracker mini pie crusts, you try our homemade graham cracker crust. You’ll need mini pie plates and there is no need to bake the crust.

Or you can make a large pie. Use a premade, regular sized, graham cracker crust and put all of the filling into the crust. It will need to chill longer to set completely. I recommend leaving it overnight to get a firm pie.

Storage Instructions

Cover (preferably with a lid) and store in the refrigerator for 3-4 days. I do not recommend freezing these mini pies.