Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 3 tbsp (45g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 1 pinch sea salt
  • 8 oz (225g) full-fat cream cheese, room temperature
  • 14 oz (395g) sweetened condensed milk, chilled
  • 0.5 cup (120ml) key lime juice
  • 1 tbsp key lime zest
  • 0.5 tsp vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tbsp powdered sugar
  • 1 tsp lime zest for garnish

Instructions:

  1. Line a 12-cup standard muffin tin with paper or silicone liners.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, salt, and melted butter. Stir until the mixture resembles wet sand.
  3. Distribute 2 tablespoons of the crumb mixture into each liner. Use the bottom of a small glass to press the crumbs down firmly into a compact base. Chill the tin while preparing the filling.
  4. In a large bowl, beat the room-temperature cream cheese with an electric mixer for 2–3 minutes until completely smooth and aerated.
  5. Slowly pour in the chilled sweetened condensed milk while continuing to beat at low speed until fully incorporated.
  6. Whisk in the key lime juice, 1 tablespoon of zest, and vanilla extract. The acid will react with the dairy proteins to thicken the mixture into a dense mousse.
  7. Divide the filling evenly among the 12 prepared crusts. Smooth the tops with a spatula.
  8. Refrigerate for at least 4 hours (or overnight) to allow the filling to set completely.
  9. Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Dollop or pipe onto the pies and garnish with the remaining lime zest.