Mini Key Lime Pies

Creamy with a citrus zing, these luscious mini key lime pies are a bite-sized treat packed with tangy flavor.

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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

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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 plus 1 tablespoon of juice from either variety is perfect.

How to Make This Mini Key Lime Pies Recipe

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.

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.

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. 

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.

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

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.

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Mini Lemon Meringue Pies

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.

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.

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• Turtle Pie
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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

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Ingredients

  

1x2x3x

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

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