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Mini Key Lime Pies

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close up shot of Mini Key Lime Pies topped with a slice of lime
Creamy with a citrus zing, these luscious mini key lime pies are a bite-sized treat packed with tangy flavor.
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Table of Contents
  1. Mini Key Lime Pies Ingredients
  2. How to Make This Mini Key Lime Pies Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Creamy and cool, these delicious mini key lime pies are bursting with tropical citrus flavors. How can you go wrong with these delightfully refreshing little pies that feature a buttery graham cracker crust filled with a silky key lime filling?

close up shot of Mini Key Lime Pies topped with a slice of lime

Mini Key Lime Pies Ingredients

Mini Key Lime Pies raw ingredients that are labeled

You’ll need:

For the Crust

  • 9 whole graham crackers (1 sleeve), finely crushed
  • 3 tablespoons salted sweet cream butter, melted
  • 1 tablespoon granulated sugar

PRO TIP:

If you need to crush your graham crackers, you can toss them in the food processor or crush them in a Ziploc with a rolling pin until they are fine crumbs.

For the Filling

  • 4 large egg yolks, room temperature
  • 1 (14-ounce) can sweetened condensed milk
  • ⅓ cup + 1 tablespoon key lime juice
  • 2 tablespoons fresh lime zest

For the Whipped Topping

  • 1 cup cold heavy cream
  • ¼ cup powdered sugar
  • ½ teaspoon clear vanilla flavoring

SUBSTITUTIONS AND ADDITIONS

KEY LIME JUICE: You can use either fresh lime juice, or bottled key lime juice for these mini desserts. I recommend Nellie and Joe’s key lime juice.

CREAM CHEESE: Some people love to mix in 8 ounces of cream cheese or sour cream to the key lime filling for an even creamier texture if you’d like to give that a try.

LIMES: Either key lime juice or regular lime juice work fine for these easy mini key lime pies. They can be substituted 1:1, so ⅓ cup + 1 tablespoon of juice from either variety is perfect.

How to Make This Mini Key Lime Pies Recipe

OUR RECIPE DEVELOPER SAYS

This recipe can also be made as one large 9-inch pie instead of as individual pies.

For the Crust

STEP ONE: Preheat the oven to 350°F. Line a muffin pan with cupcake liners. Set it aside.

STEP TWO: Using a small mixing bowl, stir together the graham cracker crumbs, melted butter, and sugar.

PRO TIP:

You can add 1 teaspoon of lime zest to the crumb mixture before baking for an extra tangy flavor.

graham cracker crumbs, melted butter, and sugar in a bowl and then folded together

STEP THREE: Scoop 1 tablespoon of the graham cracker mixture into each cupcake liner.

graham cracker mixture in a cupcake liner and in a cupcake pan

STEP FOUR: Tamp down the graham cracker mixture, and bake for 8 minutes.

baked graham cracker mixture in a cupcake liner and in a cupcake pan

For the Filling

STEP ONE: Using a medium-sized mixing bowl, whisk together the egg yolks and sweetened condensed milk until smooth.

egg yolk and milk in a bowl and then whisked together in a bowl

STEP TWO: Whisk in the key lime juice and fresh lime zest. Whisk until smooth.

key lime juice and lime zest added to the egg yolk and milk mixture in a bowl and then whisked together

STEP THREE: Allow the mixture to sit for 5 minutes, then scoop 2 tablespoons of the key lime mixture on top of each mini pie crust.

PRO TIP:

Allowing the key lime pie filling to sit for 5 minutes helps thicken the filling before baking.

key lime mixture poured in the pie crust in a cupcake pan

STEP FOUR: Bake for 15 to 17 minutes, until the mixture is set and no longer jiggly. Remove from the oven and let the mini pies cool completely in the pan. Once completely cooled, chill in the refrigerator for at least 2 hours. 

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pies at the lower end of the recommended baking time.

mini key lime pie baked in a cupcake pan

For the Whipped Topping

STEP ONE: Using either a stand mixer or a medium bowl and a handheld mixer on high speed, beat together the cold heavy cream, powdered sugar, and clear vanilla flavoring for 2 to 2½ minutes until stiff peaks stage.

heavy cream, powdered sugar and vanilla blended together in a bowl

STEP TWO: Fill either a piping bag with a star-shaped tip or a gallon-sized Ziploc with a corner snipped off with the whipped topping.

piping bag full of whipped topping

STEP THREE: Holding the tip of the bag ½ inch above the centers of the pies, apply gentle, steady pressure and squeeze a small star. Continue with the steady pressure, and form a continuous C around the center. Repeat for the remaining mini pies. 

frosting being poured on top of the mini key lime pie

How To Serve

Add these cute little sweet treats to your dessert table or next special occasion. Serve the individual servings with a scoop of ice cream for a scrumptious treat and wash it down with a refreshing iced tea.

Our key lime pie is the larger version of this tangy treat while our mini lemon meringue pies give a zingy citrus twist to these mini treats.

Storage

IN THE FRIDGE: Store leftover individual pies in an airtight container in the fridge for up to 7 days. 

IN THE FREEZER: You can freeze the baked mini pies for up to 2 months. Allow the mini pies to thaw in the refrigerator overnight.

close up shot of Mini Key Lime Pies topped with a slice of lime on a plate and a bite taken out of it

Classic key lime pie is such a tropical and refreshing treat. If you want just a little taste of the original version, these little pies are just the right size. With the perfect graham cracker crust and velvety filling, I dare you to stop at just one.

FREQUENTLY ASKED QUESTIONS

What is the difference between key limes and regular limes?

Key limes, also known as Mexican limes, are smaller than regular limes and tend to have a more intense lime flavor. You can use key lime juice and regular lime juice interchangeably.

Can I freeze these mini pies?

These individual key lime pies can be frozen for up to two months.

Can I make a single large pie instead of mini tarts?

This mini key lime pie recipe will work just as well if you want to make a single pie. Check out our graham cracker crust recipe for a 9-inch crust.

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close up shot of Mini Key Lime Pies topped with a slice of lime

Mini Key Lime Pies

5 from 1 vote
Creamy with a citrus zing, these luscious mini key lime pies are a bite-sized treat packed with tangy flavor.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 3 hours 15 minutes
Servings 12

Ingredients
  

Crust

  • 9 whole graham crackers, finely crushed (1 sleeve)
  • 3 tablespoons salted sweet cream butter, melted
  • 1 tablespoon granulated sugar

Filling

  • 4 large egg yolks, room temperature
  • 14 ounces sweetened condensed milk
  • cup key lime juice
  • 1 tablespoon key lime juice
  • 2 tablespoons fresh lime zest

Whipped Topping

  • 1 cup cold heavy cream
  • ¼ cup powdered sugar
  • ½ teaspoon clear vanilla flavoring

Instructions
 

Crust

  • Preheat the oven to 350°F. Line a muffin pan with cupcake liners. Set it aside.
  • Using a small mixing bowl, stir together the graham cracker crumbs, melted butter, and sugar.
  • Scoop 1 tablespoon of the graham cracker mixture into each cupcake liner.
  • Tamp down the graham cracker mixture, and bake for 8 minutes.

Filling

  • Using a medium-sized mixing bowl, whisk together the egg yolks and sweetened condensed milk until smooth.
  • Whisk in the key lime juice and fresh lime zest. Whisk until smooth.
  • Allow the mixture to sit for 5 minutes, then scoop 2 tablespoons of the key lime mixture on top of each mini pie crust.
  • Bake for 15 to 17 minutes until the mixture is set and no longer jiggly. Remove from the oven and let the mini pies cool completely in the pan. Once completely cooled, chill in the refrigerator for at least 2 hours.

Whipped Topping

  • Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on high speed, beat together the cold heavy cream, powdered sugar, and clear vanilla flavoring for 2 to 2½ minutes until stiff peak stage.
  • Fill either a piping bag with a star-shaped tip or a gallon-sized Ziploc with a corner snipped off with the whipped topping.
  • Holding the tip of the bag ½ inch above the center surface of the mini pies, apply gentle, steady pressure and squeeze a small star. Continue with the steady pressure, and form a continuous C around the center. Repeat for the remaining mini pies.

Notes

  • If you need to crush your graham crackers, you can toss them in the food processor or crush them in a Ziploc with a rolling pin until they are fine crumbs.
  • This recipe can also be made as one large 9-inch pie instead of as individual pies.
  • You can add 1 teaspoon of lime zest to the crumb mixture before baking for an extra tangy flavor.
  • Allowing the key lime pie filling to sit for 5 minutes helps thicken the filling before baking.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pies at the lower end of the recommended baking time.

Nutrition

Sodium: 142mg | Calcium: 125mg | Vitamin C: 1mg | Vitamin A: 554IU | Sugar: 25g | Fiber: 1g | Potassium: 177mg | Cholesterol: 106mg | Calories: 281kcal | Trans Fat: 1g | Monounsaturated Fat: 4g | Polyunsaturated Fat: 1g | Saturated Fat: 9g | Fat: 16g | Protein: 5g | Carbohydrates: 31g | Iron: 1mg
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