no-bake key lime pie cups with graham crunch

Key lime pie traces its sunny reputation to the Florida Keys, where tart local citrus met sweetened condensed milk. These no-bake cups layer a buttery graham crunch with a zesty condensed-milk filling and whipped cream for portable, chill-and-serve ease.

Serves 4 · 20 min prep

Estimate for one serving

• 520 cal
• 8g protein
• 62g carbs
• 28g fat
• 1g fiber

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Ingredients

• 1 cup graham cracker crumbs
• 4 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup fresh key lime juice
• 1 tbsp lime zest
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. 1In a small bowl stir together graham crumbs, melted butter, and granulated sugar until the mixture looks like wet sand and holds together when pinched.
2. 2Divide the crumb mixture among four 8-oz glass cups or jars, pressing firmly into an even base layer with the back of a spoon. Chill the cups while you make the filling.
3. 3In a medium bowl whisk the sweetened condensed milk, fresh key lime juice, and lime zest for 1 full minute until the mixture thickens slightly and turns pale.
4. 4In a separate chilled bowl whip the heavy cream, powdered sugar, and vanilla with a hand mixer on medium-high until medium-stiff peaks form, about 2–3 minutes.
5. 5Gently fold half of the whipped cream into the lime mixture until no white streaks remain, keeping the filling light and airy.
6. 6Spoon the key-lime mousse evenly over the graham bases, smoothing the tops. Cover and refrigerate at least 3 hours or overnight until set and cold.
7. 7Just before serving, dollop or pipe the remaining whipped cream on each cup and finish with an extra pinch of lime zest and a few reserved graham crumbs for crunch.
8. 8Serve immediately with small spoons so the creamy filling and crunchy base stay distinct in every bite.