If you’re searching for a refreshing, no-bake dessert that’s as adorable as it is delicious, these Mini Key Lime Ice Cream Pies are your new go-to. With a zesty citrus twist, creamy texture, and crunchy graham cracker crust, they deliver tropical vibes in every bite. Whether you’re hosting a summer party or just looking for a chill dessert to enjoy on a warm day, Mini Key Lime Ice Cream Pies are a cool classic that never goes out of style.
This crowd-pleasing dessert is inspired by the iconic Key Lime Pie from Florida, reimagined in mini frozen form—perfect for portion control and summer snacking. Best of all? No oven required.
Why You’ll Love This Mini Key Lime Ice Cream Pies Recipe
- No-Bake & No-Fuss – Perfect for hot days when you don’t want to turn on the oven.
- Minimal Ingredients – Just a handful of pantry and freezer staples needed.
- Make-Ahead Friendly – Prep them in advance and store until ready to serve.
- Kid-Approved & Party-Perfect – Great for entertaining or family desserts.
- Bright & Zesty Flavor – The tart lime juice perfectly balances the creamy sweetness.
Ingredients Needed for Perfect Mini Key Lime Ice Cream Pies
- Graham cracker crumbs: Adds a buttery, crunchy base to support the creamy filling.
- Melted butter: Helps the crust hold together when chilled or frozen.
- Vanilla ice cream: Acts as the creamy body of the filling—softened slightly for mixing ease.
- Key lime juice: Brings the signature tart flavor that makes the pie refreshing and bright.
- Sweetened condensed milk: Adds creaminess and a touch of richness to balance the tartness.
- Whipped cream: Optional topping for presentation and an extra touch of sweetness.
Step-by-Step Instructions to Make Mini Key Lime Ice Cream Pies
1. Prepare the Crust
In a small bowl, mix graham cracker crumbs, melted butter, and a little sugar.
Spoon the mixture into silicone muffin molds or a lined muffin tin.
Press down firmly to create an even base. Freeze for 10–15 minutes to set.
2. Make the Ice Cream Filling
In a mixing bowl, combine softened vanilla ice cream, sweetened condensed milk, key lime juice, and zest (if using). Stir until smooth and well incorporated.
3. Assemble
Scoop the lime ice cream mixture over the chilled crusts. Smooth the tops with the back of a spoon. Freeze for at least 4 hours, or until firm.
4. Serve
Remove from molds, top with whipped cream, and garnish with a lime wedge or zest. Serve frozen for the best texture.
Expert Tip: Use silicone muffin molds for the easiest release and clean presentation.
Recipe Tips & Variations
- Make It Gluten-Free: Use gluten-free graham crackers for the crust.
- Use Sorbet: Want it dairy-free? Substitute lime sorbet or coconut milk ice cream.
- Add Crunch: Mix chopped toasted coconut or crushed pretzels into the crust for added texture.
- Sweeten It Up: Add a bit of powdered sugar to the whipped cream for extra sweetness.
How to Store & Reheat
Storage:
Place the mini pies in an airtight container or wrap individually in plastic wrap. Store in the freezer for up to 2 weeks.
Reheating:
No reheating needed! Let them sit at room temperature for 5–7 minutes before serving to soften slightly for that perfect bite.
Similar Recipes You’ll Love
If you’re a fan of creamy, no-bake, or flavor-packed desserts, you’ll definitely want to try these next:
- Key Lime Pie Trifle – A Creamy No-Bake Summer Dessert: A layered twist on the classic, this trifle delivers all the tangy lime goodness with none of the baking stress.
- Cucumber Snack with Bacon and Cheddar – A Crunchy, Creamy Delight: Looking for a cool, savory bite? These cucumber snacks are packed with flavor and make the perfect party app.
- Boston Cream Pie Cheesecake: Creamy cheesecake meets rich chocolate ganache and vanilla custard in this showstopping dessert hybrid.
Frequently Asked Questions (FAQ)
Can I use regular lime juice instead of key lime?
Yes, though key limes have a more intense and aromatic flavor. Regular limes work just fine in a pinch.
Do I need to churn the ice cream?
Nope! Store-bought ice cream is used here, so there’s no need for an ice cream maker.
Can I make this into a full-size pie?
Absolutely. Just press the crust into a pie dish and pour in the filling. Freeze and slice when ready to serve.
How long do these need to freeze?
At least 4 hours, but overnight is best for a firm, scoopable texture.
These Mini Key Lime Ice Cream Pies are the ultimate cool-down dessert for summer or anytime you crave a citrusy treat. They’re easy, adorable, and full of creamy, tangy flavor. Give them a try and impress your family and friends with this no-bake showstopper!
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Mini Key Lime Ice Cream Pies
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter melted
- 1 tbsp sugar
Filling:
- 1 pint vanilla ice cream softened, not melted
- 1/3 cup sweetened condensed milk
- 1/4 cup key lime juice fresh or bottled
- 1 tsp key lime zest optional
Topping:
- Whipped cream
- Lime wedges or zest for garnish
Instructions
- In a bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press about 1 tablespoon of the crust mixture into the bottom of each silicone muffin cup or cupcake liner. Freeze for 10–15 minutes.
- In a mixing bowl, combine softened vanilla ice cream, sweetened condensed milk, lime juice, and zest. Stir until smooth.
- Spoon the filling over the crusts and smooth the tops.
- Freeze for at least 4 hours, or overnight until firm.
- Remove from molds, top with whipped cream and a lime wedge. Serve frozen and enjoy!