🥧 Mini Key Lime Pies
Mini Key Lime Pies are tangy, creamy, and perfectly portioned desserts made with a buttery graham cracker crust, smooth key lime filling, and optional whipped cream topping. They’re refreshing, sweet-tart, and ideal for parties or summer treats.
🥄 Ingredients (Makes 6–8 mini pies)
Crust
- 1 cup graham cracker crumbs
- 3 tbsp sugar
- 4 tbsp unsalted butter, melted
Filling
- 3 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- ½ cup key lime juice (fresh or bottled)
- 1 tsp lime zest
Topping
- ½ cup heavy whipping cream
- 2 tbsp powdered sugar
- Optional: extra lime zest for garnish
👩🍳 Instructions
1️⃣ Prepare crust:
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter.
- Press mixture into the bottom and slightly up the sides of muffin tins or mini tart pans.
- Bake 5–7 minutes, then let cool.
2️⃣ Make filling:
- In a bowl, whisk egg yolks until pale.
- Add sweetened condensed milk, key lime juice, and lime zest. Mix until smooth.
3️⃣ Bake pies:
- Pour filling into cooled crusts.
- Bake 12–15 minutes until edges are set but center is slightly jiggly.
- Let cool to room temperature, then chill in refrigerator at least 2 hours.
4️⃣ Prepare topping:
- Whip heavy cream with powdered sugar until soft peaks form.
- Pipe or spoon over chilled pies.
- Garnish with extra lime zest if desired.
🌟 Tips for Perfect Mini Key Lime Pies
- Fresh key lime juice gives the best flavor, but bottled juice works too.
- Chill well before serving to let filling set properly.
- Crust variations: Add a pinch of cinnamon or use crushed vanilla wafers for a different flavor.
- Make ahead: Can be prepared a day in advance; keep chilled until serving.
I can also provide:
- 🍫 Chocolate-dipped mini key lime pies
- 🥥 Coconut crust mini key lime pies
- 🍋 Key lime pie bars (easy sheet pan version)
- 🥄 No-bake mini key lime pies
Do you want the no-bake version?
