As summer approaches, everyone is on the lookout for light and simple desserts. Lucky for you, I have created the ultimate summer sweet with this Mini Whipped Key Lime Pies recipe! It’s the perfect mini dessert that is light, sweet, and tart. Even chocolate lovers are bound to admit that this is an excellent dessert choice.
The beauty of this recipe is its’ simplicity. From the pre-made crusts to the four ingredient filling, its the perfect recipe to whip up on a moments notice. You’ll be sure to impress your guests with this dessert.
Seriously, they will never believe these delicious mini pies come together in about 10 minutes! The tricky part will be letting them chill in the fridge for a few hours to set.
I am going to walk you through all of the steps on how to make these extremely simple mini pies. All you have to do is pop the pre-made crusts in the oven, add four ingredients to the stand mixer, and put them in the fridge to chill. You won’t ever go back to complicated desserts again!
The secret to the simplicity of this recipe is using pre-made crusts and pre-made lime curd. I use Keebler Mini Graham Cracker Crusts and Stonewall Kitchen Key Lime Curd that I found at my local grocery store. These two ingredients combined with my homemade whipped cream make for a show-stopping dessert!
Prepping the Crust
Step 1: Brush each crust with milk before baking at 375ºF for 5 minutes.
By baking the crusts before filling, the pies will have a more firm and textured base that pairs will with the smooth filling.
Making the Filling
Step 1: In a stand mixer, whip heavy whipping cream, vanilla, and powdered sugar together for two minutes.
Make sure that the heavy whipping cream is cold when using so that the mixture has a better chance of forming into a whipped consistency.
Step 2: After two minutes, add the lime curd into the mixture and whip for another three minutes.
Waiting to add the lime curd allows the mixture to start getting a good whipped consistency before weighing it down with the added lime curd.
Step 3: Pour the filling into the mini crusts and chill for 2-4 hours, or until the filling has set.
Be sure to chill until the pies until the filling has completely set. If you’re feeling impatient you can speed up the process by putting the pies in the freezer for about 45 minutes before transferring into the fridge.
Seriously, it’s that easy! The hardest part of this entire recipe is having the willpower to let these babies chill in the fridge for a few hours so the perfect consistency can be achieved. If you find that you can’t wait for the pies to chill in the fridge, you will find that they are still pretty dang tasty.
If you like this recipe, you just might like my Lemon Cream Tart which is what inspired me to make this recipe. It a little less tart and a little more sweet if you’re into that kind of thing! It also features a homemade shortbread crust that is to die for.
And that should cover it. If you have any questions about these Mini Whipped Key Lime Pies that I didn’t cover, don’t hesitate to leave a comment. And if you try and love this recipe, I’d appreciate you sharing it to Pinterest or wherever else you hang out.
- 6 Mini Graham Cracker Crusts
- 120ml Heavy Whipping Cream
- 2 Tbsp (18g) Powdered Sugar
- 1/4 tsp Vanilla
- 4.5 oz Key Lime Curd
- Preheat the oven to 375ºF.
- Brush the mini crusts with milk and bake for 5 minutes.
- In a stand mixer with the whip attachment*, whip the heavy whipping cream, powdered sugar, and vanilla together on medium speed for 2 minutes.
- Add the key lime curd to the whipped cream and continue mixing on medium speed for 3 minutes.
- Add the whipped key lime filling to the cooled mini crusts. Chill in the fridge for 1-2 hours, until the filling has set.
*If you don't have a stand mixer, use a balloon whisk and mix by hand. Bon Appetit has a way to make whipped cream in a mason jar that we've not tested but found intriguing.
Nutrition Information:Serving Size: 1 pie
Amount Per Serving: Calories: 245Total Fat: 16gCarbohydrates: 25gProtein: 2.5g