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Bow Tie Pasta Salad with Cherry Tomatoes, Bocconcini, and Pesto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 8 reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 18 mini key lime pies
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Easy Mini No Bake Key Lime Pie is a refreshing, creamy dessert perfect for warm days. Made with a graham cracker crust and a tangy key lime filling, this recipe requires no baking and is set in individual silicone cups for convenient, bite-sized portions. Chill for a few hours until firm and enjoy a zesty, smooth treat topped with whipped cream and extra graham crumbs.

Ingredients

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs (or 1 sleeve graham crackers)
  • 4 ounces unsalted butter, melted

Key Lime Filling

  • 8 ounces cream cheese, softened
  • 14-ounce can sweetened condensed milk
  • ¾ cup key lime juice (fresh squeezed or bottled)
  • 8 ounces whipped topping (plus more for garnish)

Instructions

  1. Mix Graham Cracker Crust: Combine the graham cracker crumbs with melted butter in a bowl and stir until evenly moistened. Set aside.
  2. Cream the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, ensuring no lumps remain.
  3. Add Sweetened Condensed Milk: Pour the sweetened condensed milk into the bowl with the cream cheese and mix well until the mixture is fully smooth.
  4. Add Key Lime Juice: Incorporate the key lime juice into the mixture and continue mixing until the filling is smooth and uniform in texture.
  5. Fold in Whipped Topping: Gently fold the whipped topping into the lime filling until no streaks remain, maintaining a light and airy texture.
  6. Fill the Cups: Using silicone molds or paper cupcake liners, fill each cup about three-quarters full with the key lime pie filling.
  7. Top with Graham Crumbs: Sprinkle graham cracker crumbs evenly over each filled cup. Place all the filled cups on a sheet tray and refrigerate or freeze for at least 4 hours until the pies are set.
  8. Unmold the Pies: Carefully unmold the mini pies by dipping the bottom half of the silicone molds in warm water for a few seconds to loosen, then gently remove to reveal the pies with the graham cracker crust side down.
  9. Serve with Garnish: Top each mini pie with additional whipped topping and garnish with fresh key lime slices if desired. Serve chilled and enjoy this refreshing dessert.

Notes

  • For a stronger lime flavor, increase the key lime juice slightly but be cautious not to make the filling too runny.
  • If fresh key limes are not available, good quality bottled key lime juice works well.
  • Silicone molds make unmolding easier, but paper cupcake liners can be used as an alternative.
  • Chilling the pies for at least 4 hours is essential to allow them to firm up before serving.
  • Leftovers should be stored in the refrigerator and eaten within 2-3 days for best freshness.

Find it online: https://suerecipe.com/bow-tie-pasta-salad-with-cherry-tomatoes-bocconcini-and-pesto-recipe/