These Mini Key Lime Pies are the perfect bite-sized desserts bursting with zesty lime flavor and creamy sweetness. With a buttery graham cracker crust and a smooth, tangy filling, each mini pie delivers that signature tropical taste in a perfectly portioned treat. They’re easy to make, require simple ingredients, and are ideal for parties or anytime you crave a refreshing dessert.
Cooking Time: 30 minutes
Servings: 12 mini pies
Ingredients:
For the crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons melted butter
For the filling:
1 can (14 oz) sweetened condensed milk
4 large egg yolks
½ cup fresh key lime juice (or regular lime juice if unavailable)
1 teaspoon lime zest
For the topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Extra lime zest or thin lime slices for garnish
Instructions:
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Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
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In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly coated. Spoon about 1½ tablespoons of the mixture into each muffin cup, pressing firmly to form a crust.
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Bake the crusts for 6–7 minutes, then remove from the oven and let cool slightly.
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In another bowl, whisk together the sweetened condensed milk, egg yolks, lime juice, and lime zest until smooth and thick.
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Pour the filling evenly over the cooled crusts, filling each cup almost to the top.
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Bake for 12–14 minutes, until the edges are set but the centers are still slightly jiggly.
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Cool at room temperature for 20 minutes, then refrigerate for at least 2 hours to chill and set completely.
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Whip the cream with powdered sugar and vanilla until soft peaks form. Pipe or spoon over the chilled pies.
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Garnish each with lime zest or a small lime slice before serving.
Nutrition (per mini pie):
Calories: 245
Protein: 4g
Carbohydrates: 26g
Fat: 14g
Fiber: 1g
Sugar: 19g
Sodium: 120mg
Tips:
For a richer flavor, use key limes if you can find them—they have a unique tartness.
Make sure the crusts are well packed so they don’t crumble when removed from the liners.
For easy removal, chill the pies for an extra hour before taking them out of the muffin tin.
Add toasted coconut flakes on top for a tropical twist.
These mini pies can be frozen (without the whipped cream) for up to 1 month—just thaw overnight in the fridge before serving.
