Mini Key Lime Pies (eggless)
These easy mini key lime pies combine a buttery digestive biscuit crust with a silky, tangy eggless key lime filling and a trio swirl of sweet whipped cream. These individual egg-free tartlets are the ultimate refreshing, make-ahead summer dessert for parties and dinner gatherings.
Ingredients
For the biscuit base
- 175 g (1 ½ cups + 1 tbsp) digestive biscuits
- 90 g (¾ cup + 1 tbsp) ginger biscuits
- 115 g (½ cup) unsalted butter, melted
For the filling
- 600 g (1 ¾ cups + 3 tbsp) sweetened condensed milk
- 210 g (¾ cup + 3 tbsp) yogurt (I use full fat Greek)
- 3-4 limes, zest and juice
For the topping
- 100 ml (¼ cup + 3 tbsp) double (heavy) cream
- 1 tsp icing (powdered) sugar
- 1 lime, zest only for decoration
Instructions
For the biscuit base
- Preheat the oven to 180C/350F. No need to line or brush the loose bottomed tin with butter. However, if you have chosen to make these in a regular cupcake/muffin tin, I would recommend lining them with cupcake cases.
- Tip both the digestive and ginger biscuits into the food processor and blitz until it is all evenly crumbled. If using a rolling pin, place the biscuits into a large sealable freezer bag. Bash until they are all evenly broken, then tip the crumbled biscuits from the bag into a large bowl. Add in the melted butter and mix it all together until well combined.
- Spoon the biscuit mixture evenly into each section of the tin (or cupcake cases), then press down firmly to compress the base. Bake the biscuit bases in the hot oven for 8-10 minutes. Remove to a wire rack and leave to cool slightly, ready for the filling.
For the filling
- Whilst the base is baking, prepare the filling. Into a large mixing bowl, tip in the sweetened condensed milk and the Greek yogurt. Zest the limes first, directly into the mixing bowl, then squeeze in the juice of the limes. I use three smaller limes, but you could use four instead, which I find is plenty tangy enough. If you like it really limey, you can add more lime zest and juice to suit your taste. Beat these ingredients together until smooth and creamy, then divide it evenly over the biscuit bases.
- Carefully return your tin to the oven for another 5-8 minutes. Bake until there is a very slight wobble to the filling in the middle. Remove the tin from the oven and place on a wire rack to cool for about 30 minutes. Once cooled sufficiently, place the tin in the fridge to allow the pie to chill completely.
For the topping
- Once the mini pies are completely chilled, leave them in the fridge whilst preparing the topping. In a large mixing bowl, tip in the double cream and icing sugar to taste. Beat together until it thickens to your liking. I prefer to stop just before it gets to being stiff peaks, as I prefer the cream more on the softer side.
- Spoon it into a piping bag fitted with your nozzle of choice, and pipe stars or swirls over the top of each mini key lime pie. Alternatively, simply spoon a little of the whipped cream over the top of each mini pie and spread out as you wish. Garnish the top with a little additional lime zest for a pop of colour and flavour. Enjoy!
Nutrition
Calories: 377kcal