October 4, 2023
Review RecipeMini Key Lime Pies
Creamy with a citrus zing, these luscious mini key lime pies are a bite-sized treat packed with tangy flavor.
Jump to Recipe
Table of Contents
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?
Mini Key Lime Pies Ingredients
If you’re a fan of sweet and tangy desserts, then you simply have to try mini key lime pies.
These delectable little treats pack a punch of flavor in every bite, with their perfectly balanced mixture of creamy filling and a crispy graham cracker crust.
And don’t let their small size fool you – mini key lime pies may be petite in appearance, but they’re big on taste!
You’ll need:
For The Crust:
- 9 whole graham crackers (1 sleeve), finely crushed
- 3 tablespoons of salted sweet cream butter, melted
- 1 tablespoon of 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 of sweetened condensed milk
- ⅓ cup + 1 tablespoon of key lime juice
- 2 tablespoons of fresh lime zest
For The Whipped Topping:
- 1 cup of cold heavy cream
- ¼ cup of powdered sugar
- ½ teaspoon of 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 plus 1 tablespoon of juice from either variety is perfect.
How To Make This Mini Key Lime Pies Recipe
These mini pies are made in a muffin pan with a buttery crust and creamy mixture that you can whip up following these easy directions below.
OUR RECIPE DEVELOPER SAYS
This key lime bites 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.
STEP THREE: Scoop 1 tablespoon of the graham cracker mixture into each cupcake liner.
STEP FOUR: Tamp down the graham cracker mixture and bake for 8 minutes.
For The Filling
STEP ONE: Using a medium-sized mixing bowl, whisk together the egg yolks and sweetened condensed milk until smooth.
STEP TWO: Whisk in the key lime juice and fresh lime zest. Whisk until smooth.
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.
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.
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 the stiff peaks stage.
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.
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.
How To Serve These Key Lime Pie Mini Tarts
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.
Fresh berries like strawberries, blueberries, or raspberries are a classic pairing, adding a burst of sweetness that complements the tartness of the pies.
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.
MORE PIE RECIPES
Storing Key Lime Pie Bites
Whether you are making them ahead of time, storing in the fridge, or freezing them for a later date, here’s how to store these delectable treats.
MAKE AHEAD: These mini key lime pies are perfect for prepping ahead of time. Just prepare the crust and filling as directed, but stop before the baking step. Store the unbaked pies covered in the refrigerator for up to 24 hours. When you’re ready, just bake them as per the recipe instructions, adding a couple of minutes to the baking time if necessary. This way, you can enjoy freshly baked mini key lime pies at your convenience!
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.
Classic key lime pie is such a tropical and refreshing treat. If you want just a little taste of the original version, these mini key lime 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.
More Recipes You’ll Love
- Turtle Pie
- Mini Rhubarb and Strawberry Pies
- Buckeye Pie
- Sloppy Joe Pie
- Meringue Cookies
- Turtle Cupcakes
- Mini Blueberry Pies
- Mini Pumpkin Pies
- Energy Bites
- Strawberry Cream Cheese Pie
Mini Key Lime Pies
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
- ⅓ 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
Calories: 281kcal | Carbohydrates: 31g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 142mg | Potassium: 177mg | Fiber: 1g | Sugar: 25g | Vitamin A: 554IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Gloria says
These are so cute and tasty!
Elizabeth J McKay says
This recipe looks delicious. I haven’t made it but will try soon.