When it comes to refreshing desserts, few recipes can rival the bright, citrusy flavor of key lime pie. But what if you could enjoy all that tangy-sweet goodness in a bite-sized treat? Mini Key Lime Pies are the perfect solution—single-serve desserts with a buttery graham cracker crust, creamy lime filling, and a dollop of whipped cream. Elegant yet simple, they’re perfect for parties, holidays, or whenever you need a citrusy pick-me-up.
Mini Key Lime Pies
Equipment
- muffin tin
- Mixing bowls
- Whisk
- hand mixer (optional)
- piping bag (optional)
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cup granulated sugar (for crust)
- 6 tbsp unsalted butter, melted
- 2 large egg yolks
- 14 oz sweetened condensed milk
- 0.5 cup key lime juice
- 1 tbsp lime zest
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 0.5 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press 1–2 tablespoons into each liner and bake for 5 minutes. Cool slightly.
- In a bowl, whisk egg yolks until thickened. Add condensed milk, key lime juice, and zest. Mix until creamy.
- Spoon filling over crusts. Bake for 12–15 minutes, until centers are set. Remove and cool completely.
- Chill pies in the refrigerator for at least 2 hours or until firm.
- Whip cream with powdered sugar and vanilla until soft peaks form. Pipe or spoon onto pies. Garnish and serve.
Notes
What is Mini Key Lime Pie?
Mini Key Lime Pie is an individual-sized version of the classic key lime pie. It has the same three components: a buttery graham cracker crust, a smooth lime filling made with key lime juice, and a topping of whipped cream or meringue. Instead of being baked in a large pie pan, these are made in muffin tins or tart pans, creating perfectly portioned treats that are easy to serve.
Ingredients You’ll Need
This recipe makes 12 mini pies.
For the crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling
- 2 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- ½ cup key lime juice (fresh or bottled)
- 1 tablespoon lime zest
For the topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Optional garnishes
- Extra lime zest
- Thin lime slices or wedges
- Crushed graham crackers
Substitutions
- If you can’t find key limes, use regular limes (Persian limes).
- For a dairy-free version, use coconut condensed milk and coconut whipped cream.
- Swap graham crackers for digestive biscuits, vanilla wafers, or gingersnaps.
Step-by-Step Instructions
Step 1: Make the crust
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press 1–2 tablespoons into each liner to form a crust. Bake for 5 minutes, then cool slightly.
Step 2: Prepare the filling
In a mixing bowl, whisk egg yolks until slightly thickened. Add condensed milk, key lime juice, and zest. Mix until smooth and creamy.
Step 3: Fill and bake
Spoon filling evenly into muffin liners on top of crusts. Bake for 12–15 minutes, until centers are just set. Remove from oven and let cool completely.
Step 4: Chill
Refrigerate for at least 2 hours, or until fully chilled and firm.
Step 5: Add whipped topping
Whip cream with powdered sugar and vanilla until soft peaks form. Pipe or spoon onto each pie. Garnish with lime zest or slices before serving.
Tips for the Best Mini Key Lime Pies
- Fresh key lime juice delivers the most authentic flavor.
- Don’t overbake—the filling should be slightly wobbly when removed.
- Chill thoroughly before serving for the best texture.
- Use a piping bag for beautiful whipped cream swirls.
Variations
Mini Key Lime Pies can be customized in fun ways:
- No-bake version: Use a chilled crust and filling with gelatin for stability.
- Coconut twist: Replace some of the crust with shredded coconut.
- Chocolate crust: Use Oreo or chocolate wafer crumbs for a different flavor.
- Frozen treat: Serve them semi-frozen for a refreshing summer dessert.
Storage and Make-Ahead
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze without whipped cream for up to 2 months. Thaw in the fridge overnight before serving.
- Make-ahead: Bake crusts and filling a day ahead, then add whipped cream before serving.
Serving Ideas
Mini Key Lime Pies are perfect for:
- Summer barbecues
- Birthday parties
- Holiday dessert trays
- Afternoon tea or brunch
- Easy weeknight desserts
They’re also great as part of a dessert buffet since they’re already portioned.
Nutrition Breakdown
One mini key lime pie (with whipped cream) has about 220–250 calories, 4 grams protein, 26 grams carbs, and 12 grams fat. Using lighter condensed milk or less whipped cream reduces calories while keeping flavor.
Conclusion
Mini Key Lime Pies are tangy, creamy, and absolutely delightful. With a buttery graham cracker crust, refreshing lime filling, and whipped topping, they’re the perfect balance of sweet and tart. Easy to make and even easier to serve, these little desserts are a crowd-pleaser for any occasion.
FAQs
Do I have to use key limes?
No, regular limes work well, though key limes are more aromatic.
Can I make these without baking?
Yes, use a no-bake filling with gelatin and chill until set.
Can I use bottled lime juice?
Yes, bottled key lime juice (like Nellie & Joe’s) is a good substitute.
How long do they last in the fridge?
Up to 4 days when stored in an airtight container.
Can I make these gluten-free?
Yes, use gluten-free graham crackers for the crust.