There’s something so refreshing about a dessert that’s creamy, tangy, and perfectly portioned.
These mini key lime pie cups deliver a bright citrus flavor in every spoonful, balanced with a buttery graham cracker crust and a fluffy whipped topping.
They’re effortless to make yet elegant enough for entertaining.
Why You’ll Love This Recipe
The sweet-tart flavor of key lime is refreshing and satisfying.
Individual cups make them perfect for parties or portion control.
The recipe requires no baking, only simple chilling.
Creamy filling with light whipped topping adds the perfect texture contrast.
What You’ll Need (Ingredient Highlights)
Graham cracker crumbs form the buttery base for the crust.
Sweetened condensed milk creates a silky, rich filling.
Fresh key lime juice adds signature tartness and zest.
Heavy whipping cream makes the topping light and fluffy.
Vanilla balances the citrus with a smooth note.
Pro Tips Before You Start
Use fresh lime juice if possible for a brighter flavor.
Chill the crust briefly before adding filling to help it hold.
Whip cream just until stiff peaks form for the best texture.
Serve the cups well chilled for maximum refreshment.
How to Make Mini Key Lime Pie Cups
Step 1 – Prepare the crust
Mix graham cracker crumbs, sugar, and melted butter.
Press into the bottom of small cups or jars.
Step 2 – Make the filling
Whisk condensed milk, lime juice, zest, and vanilla until smooth and slightly thickened.
Step 3 – Assemble the cups
Pour the filling over crusts, nearly to the top.
Step 4 – Chill to set
Refrigerate for at least 2 hours until firm.
Step 5 – Whip the topping
Beat heavy cream with powdered sugar until stiff peaks form.
Step 6 – Finish and serve
Top with whipped cream, garnish with lime slices or zest, and serve chilled.
What to Serve Them With
Serve after a seafood dinner for a light, refreshing finish.
Pair with iced tea or sparkling water for a summer treat.
Add alongside fresh fruit for a colorful dessert platter.
Variations / Substitutions
Swap key lime juice with regular lime juice if needed.
Use crushed digestive biscuits instead of graham crackers.
Top with coconut flakes for a tropical twist.
Storage & Leftovers
Keep covered in the refrigerator for up to 3 days.
Avoid freezing, as the texture of the filling may separate.
FAQs
Can I make these cups ahead of time?
Yes, prepare up to 24 hours in advance and store in the fridge.
Can I use regular limes instead of key limes?
Absolutely, though the flavor will be slightly less tart.
Do I need to bake the crust?
No, the butter holds it together after chilling.
Can I use store-bought whipped topping instead of homemade?
Yes, but fresh whipped cream tastes lighter and fresher.
How long should I chill the filling before serving?
At least 2 hours, or until fully set.
Can I make this recipe in a full pie pan instead of cups?
Yes, just press the crust into a pan and pour the filling over.
What’s the best way to zest a lime?
Use a microplane to get fine zest without the bitter white pith.
Can I reduce the sweetness of the filling?
You can balance it with extra lime juice for more tartness.
How do I prevent the whipped cream from deflating?
Serve right after whipping, or stabilize with a little cornstarch or gelatin.
Are these safe to transport for a picnic?
Yes, but keep them chilled in a cooler until ready to serve.
Final Thoughts
These mini key lime pie cups are tangy, creamy, and effortless.
They’re a no-bake dessert that feels both refreshing and indulgent.
Perfect for gatherings or personal treats, they’ll brighten any table.
