Mini No-Bake Key Lime Pie
Recipe GLPR02f46535982646
Individual no-bake key lime pies featuring a buttery graham cracker crust baked until golden, topped with a creamy, tangy lime filling made from sweetened condensed milk, cream cheese, and fresh lime juice. These elegant single-serving desserts are chilled until set, then finished with lime slices or a caramelized sugar top for an impressive presentation.
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Ingredients
4 tablespoons butter, melted
1 package (about 16 ounces) graham crackers, roughly broken
1/4 cup granulated sugar, plus 1/4 cup for the filling
1 1/4 teaspoons unflavored gelatin
1 cup fresh lime juice (approximately 6–8 regular limes or 40 key limes)
1 tablespoon lime zest
8 ounces cream cheese, softened to room temperature
1 can (14 ounces) sweetened condensed milk
1/3 cup instant vanilla pudding mix
1 teaspoon vanilla extract
Lime slices or additional sugar for garnish (optional)
Directions
Preheat your oven to 350°F. Place broken graham crackers and 1/4 cup sugar in a food processor fitted with a blade attachment. Pulse until the mixture resembles fine crumbs, about 8–10 pulses.
Add the melted butter to the graham cracker mixture and pulse until it has the texture of damp sand, with butter evenly distributed throughout, about 6–8 pulses.
Divide the crust mixture evenly among 6 small ramekins or mason jars, pressing gently to form an even layer on the bottom of each. Arrange the filled containers on a baking sheet.
Bake the crusts for 8–10 minutes, until lightly golden and set. Remove from the oven and allow to cool to room temperature.
While crusts cool, sprinkle the gelatin over 4 tablespoons of the fresh lime juice in a small dish and let it bloom for 5 minutes without stirring. Microwave the bloomed gelatin for 10–15 seconds, just until completely liquefied. Set aside to cool slightly.
Wipe out the food processor bowl and blade. Add the remaining 1/4 cup sugar and the lime zest. Pulse until the sugar takes on a light green color from the zest oils, about 4–5 pulses.
Add the softened cream cheese to the processor and blend until completely smooth, stopping to scrape down the sides and bottom as needed, about 1–2 minutes.
Pour in the condensed milk and vanilla pudding mix. Blend until the mixture is smooth and uniform, stopping again to scrape the bowl to ensure no streaks of cream cheese remain.
Add the cooled dissolved gelatin, the remaining lime juice (about 3/4 cup), and vanilla extract. Blend on low speed until fully combined and no separation is visible, about 30–45 seconds.
Divide the lime filling evenly among the cooled crusts in the ramekins or jars, filling to near the top of each container.
Cover the containers loosely with plastic wrap or their lids if using jars. Refrigerate for at least 4–6 hours, or preferably overnight, until the filling is completely set and firm to the touch.
Serve chilled directly from the ramekin or jar. Garnish each with a fresh lime slice, or for an elegant touch, top with a thin layer of granulated sugar and caramelize with a kitchen torch until golden brown.
