Creamy with a citrus zing, these luscious mini key lime pies are a bite-sized treat packed with tangy flavor.
Prep Time20 minutesmins
Cook Time25 minutesmins
Rest and Chill Time2 hourshrs30 minutesmins
Total Time3 hourshrs15 minutesmins
Keyword: Mini Key Lime Pies Recipe
9whole graham crackers,finely crushed (1 sleeve)
3tablespoonssalted sweet cream butter,melted
4largeegg yolks,room temperature
14ouncessweetened condensed milk
⅓cupkey lime juice
1tablespoonkey lime juice
2tablespoonsfresh lime zest
1cupcold heavy cream
½teaspoonclear vanilla flavoring
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.
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.
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.
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.