No Bake Mini Key Lime Pie

 

Mini Key Lime Pie

Mini Key Lime Pie

Spring is here and what says warmer weather like citrius? Key lime pie sounded like the perfect dessert to compliment this warmer weather. 

 

Spring in Brooklyn!

Spring in Brooklyn!

I decided to go with mini key lime pies because they are so adorable. I also think mini desserts are a great way to still enjoy dessert in a healthier way. 

I found a great mini key lime pie recipe on a new blog, The Recipe Critic. She has some wonderful recipes. I tried to make it a little healthier and they came out great! They were also really easy and fun to make. 

Lots of limes!

Lots of limes!

With the price of limes these days, this was not inexpensive dessert. It was worth it though and the recipe actually made a lot of mini pies (about 16). 

The pies were aromatic, filling the apartment with a wonderful lime and cinnamon smell. The consistency was like a cheese cake. The flavor of the crust was sweet and cinnamony, which was a nice contrast to the zesty citrus taste of the pie filling. It is hard to eat just one!

No Bake Key Lime Pie
Serves 15
An easy no bake key lime pie recipe bursting with summer flavor!
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Prep Time
25 min
Cook Time
4 hr
Total Time
4 hr 25 min
Prep Time
25 min
Cook Time
4 hr
Total Time
4 hr 25 min
180 calories
28 g
19 g
7 g
4 g
4 g
72 g
47 g
16 g
0 g
2 g
Nutrition Facts
Serving Size
72g
Servings
15
Amount Per Serving
Calories 180
Calories from Fat 58
% Daily Value *
Total Fat 7g
10%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 19mg
6%
Sodium 47mg
2%
Total Carbohydrates 28g
9%
Dietary Fiber 2g
10%
Sugars 16g
Protein 4g
Vitamin A
4%
Vitamin C
3%
Calcium
12%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups or 8 ounces organic ginger snaps (I used gluten free and they worked well)
  2. 1/4 cup butter or earth balance
  3. 1/2 teaspoon cinnamon
  4. 1 cup of greek yogurt
  5. 1/2 cup fresh squeezed lime juice (this can be anywhere from 5 to 10 limes in my experience. It really depends on the quality of the limes).
  6. 1 tablespoon lime rind grated
  7. 1 can of organic sweetened condensed milk
Crust Mixture
  1. Place the ginger cookies in a food processor until they are finely ground.
  2. Add cinnamon and melted butter and pulse until well combined.
  3. Line a muffin tin with cupcake papers.
  4. Place a little over a tablespoon of crust mixture in each cupcake paper. Press down with the bottom of a drinking glass so that the crust mixture is firmly packed.
  5. Place this tray in the freezer.
Filling
  1. Grate the rind of a few limes until you get a tablespoon of lime rind.
  2. Squeeze the same limes and several more until you get 1/2 cup of lime juice.
  3. In a large bowl, combine the yogurt, lime juice, lime rind, and sweetened condensed milk. Mix with an electric mixer until well combined.
  4. Take the muffin tins out of the freezer. Add enough of the yogurt mixture to the top of each one so that it is just shy of the top of the muffin paper.
  5. Freeze for at least four hours.
  6. Let thaw for about 8 minutes before serving.
Adapted from The Recipe Critic
beta
calories
180
fat
7g
protein
4g
carbs
28g
more
Adapted from The Recipe Critic
Bed Stuy Foodie http://bedstuyfoodie.com/
Mini key lime pie crust

Mini key lime pie crust

 

Key Lime Pie

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