Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 1/3 cup (75g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 1/4 tsp (1.5g) salt
  • 1 can (14 oz / 397g) sweetened condensed milk, chilled
  • 1/2 cup (120ml) Key lime juice, freshly squeezed
  • 1 tbsp (6g) Key lime zest
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (120ml) heavy whipping cream, whipped to stiff peaks
  • 12 small lime slices or wedges for garnish
  • Fresh mint leaves

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press the mixture firmly into the bottom of each silicone liner using a small spoon or the back of a measuring cup until the base is compacted and flat. Note: Press hard so the crust doesn't crumble when biting
  2. Beat the chilled sweetened condensed milk and lime zest together until the mixture is smooth and fragrant.
  3. Slowly whisk in the Key lime juice until the mixture begins to thicken and look glossy.
  4. In a separate bowl, whip 1 cup of heavy cream to soft peaks. Gently fold it into the lime mixture using a spatula until no white streaks remain. Note: Don't overmix or you'll lose the air bubbles
  5. Transfer the filling into a piping bag. Pipe the mixture into each mini crust, filling them nearly to the brim.
  6. Place the tin in the refrigerator for at least 4 hours until the filling feels firm to a light touch.
  7. Gently lift the pies out of the silicone liners.
  8. Garnish each with a dollop of whipped cream, a lime slice, and a mint leaf.