Go Back
–+ servings
Mini Key Lime Pies Recipe

Mini Key Lime Pies

iamwinfred
These mini key lime pies deliver all the bright, tangy flavor of a classic key lime pie in a fun, shareable bite-sized form. With a buttery graham cracker crust and a creamy, tart lime filling, they come together with just a handful of simple ingredients and require no fussy slicing or crimping.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Dessert
Cuisine American
Servings 12 mini pies
Calories 240 kcal

Equipment

Ingredients
  

  • 1 1/2 cups graham cracker crumbs about 170g
  • 3 tablespoons granulated sugar about 38g
  • 1/3 cup unsalted butter about 75g, melted
  • 4 large egg yolks room temperature
  • 1 can (14 ounces) sweetened condensed milk about 397g
  • 1/2 cup key lime juice about 120ml, fresh preferred
  • 1 tablespoon lime zest plus more for topping
  • 1 cup heavy whipping cream about 240ml
  • 2 tablespoons powdered sugar about 15g

For the Whipped Cream Topping

  • Fresh lime zest for garnish

Instructions
 

  • Preheat oven to 350°F. Line a 12-count muffin pan with paper or foil liners.
  • Mix graham cracker crumbs and sugar, then stir in melted butter until moistened. Press about 1 heaping tablespoon into each lined cup.
  • Bake crusts for 7-8 minutes until lightly golden. Cool slightly on a wire rack, then reduce oven temperature to 325°F.
  • Beat egg yolks and lime zest with a hand mixer for 2 minutes until pale. Mix in sweetened condensed milk, then slowly add lime juice until smooth.
  • Spoon filling over cooled crusts, filling almost to the top. Bake at 325°F for 10-12 minutes until set with a slight jiggle in the center.
  • Cool pies at room temperature for 30 minutes, then refrigerate for at least 2 hours until fully set.
  • Beat heavy cream and powdered sugar until soft peaks form. Top each chilled pie with whipped cream and a sprinkle of lime zest before serving.

Notes

  • Use room temperature egg yolks so they blend more smoothly into the condensed milk.
  • Do not skip the crust pre-bake, as it keeps the base from getting soggy.
  • Watch the filling closely near the end of baking — it should jiggle only slightly in the center and not brown or puff up.
  • Let the pies cool completely before chilling for the cleanest slices and texture.
  • Zest the limes before you juice them, since it is much harder to zest a juiced lime.
  • Bottled key lime juice works in a pinch, but fresh juice gives the brightest flavor.
  • Store leftover pies in an airtight container in the refrigerator for up to 4 days.
  • Add the whipped cream topping only right before serving if you plan to store them longer.
  • Freeze the unfrosted pies in a single layer, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator before adding whipped cream.
  • Avoid leaving the pies at room temperature for more than 2 hours.

Nutrition

Serving: 1mini pieCalories: 240kcalCarbohydrates: 27gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 140mgPotassium: 120mgFiber: 1gSugar: 22gVitamin A: 8IUVitamin C: 10mgCalcium: 10mgIron: 4mg
Keyword key lime pie, mini desserts, party desserts, pie recipe
Tried this recipe?Let us know how it was!