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mini key lime pies

Mini Key Lime Pies

These tangy, tropical mini pies in graham cracker crusts deliver concentrated bursts of flavor that their full-sized counterparts simply can't achieve. The perfect balance of sweet and tart in each bite-sized treat makes them ideal for summer gatherings and special occasions.
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Course: Dessert
Cuisine: American, Southern
Keyword: Key Lime Pie, Mini Desserts, Citrus Dessert, Summer Dessert
Prep Time: 25 minutes
Cook Time: 15 minutes
Cooling Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 12 mini pies
Calories: 275kcal

Equipment

  • Muffin Tin
  • Cupcake Liners
  • Mixing bowls
  • Whisk
  • Measuring Cups and Spoons

Ingredients

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs about 12 full sheets
  • 1/3 cup granulated sugar
  • 6 tbsp unsalted butter melted
  • 1 pinch salt

Key Lime Filling

  • 3 egg yolks
  • 14 oz sweetened condensed milk 1 can
  • 1/2 cup fresh Key lime juice or regular lime juice
  • 1 tbsp lime zest plus extra for garnish
  • 1/4 tsp cream of tartar optional

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • lime slices for garnish

Instructions

  • Preheat your oven to 325°F (165°C). Line a standard 12-cup muffin tin with cupcake liners.
  • In a medium bowl, combine graham cracker crumbs, granulated sugar, and salt. Pour in melted butter and mix until the mixture resembles wet sand.
  • Place approximately 2 tablespoons of crust mixture into each cupcake liner. Use the bottom of a small glass or measuring cup to firmly press the crumbs into an even layer with a slight rim up the sides.
  • Bake the crusts for 5 minutes, then remove from oven and allow to cool slightly while preparing the filling.
  • In a large bowl, whisk egg yolks until slightly thickened. Add condensed milk and whisk until smooth.
  • Gradually add lime juice while whisking constantly. The mixture will begin to thicken naturally. Fold in lime zest and cream of tartar if using.
  • Carefully pour the lime filling into each pre-baked crust, filling each about ¾ full. Bake for 10-12 minutes, until the centers are just set but still have a slight jiggle.
  • Allow the pies to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours or ideally overnight.
  • Just before serving, whip cold heavy cream until soft peaks form. Add powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
  • Pipe or spoon whipped cream onto each chilled mini pie. Garnish with lime zest or thin lime slices.

Notes

For the best flavor, use fresh Key limes if available. Regular limes make an excellent substitute if Key limes aren't available.
These mini pies can be prepared up to 2 days in advance and stored in the refrigerator. Add the whipped cream topping just before serving.
For a make-ahead option, these pies freeze beautifully without the whipped topping for up to 2 months. Thaw overnight in the refrigerator.

Nutrition

Calories: 275kcal | Carbohydrates: 32g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 120mg | Sugar: 26g
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