Mini Key Lime Pies

5 from 3 votes

Mini Key Lime Pies are a sweet and tart treats, easily make in muffin pans in under 30 minutes. This homemade recipe has a smooth and creamy filling that pairs perfectly with the crispy graham cracker crust.

Prep Time20

Cook Time25

Chill and Rest time2 30

Total Time3 15

Course: Dessert

Cuisine: American

Servings: mini pies

Calories: 279kcal

Author: Jennifer Fishkind

Ingredients

Crust

9 whole graham crackers (1 sleeve) finely crushed
3 tablespoons salted sweet cream butter melted
1 tablespoon granulated sugar

Filling

4 large egg yolks room temperature
14 ounce can sweetened condensed milk
⅓ cup + 1 tablespoon key lime juice
2 tablespoons fresh lime zest

Whipped Topping

1 cup cold heavy cream
¼ cup powdered sugar
½ teaspoon clear vanilla flavoring

Instructions

Crust

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.

Filling

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 15-17 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.

Whipped Topping

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 2-2½ 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.

Notes

Storage :

To Store: Store any leftovers in an airtight container for up to 7 days.
To Freeze: You can freeze the baked mini pies for up to 2 months. Allow them to thaw in the refrigerator overnight.

Tips:

You can juice your own key limes if you want, but I prefer bottled key lime juice to make this recipe easier.
Allowing the filling mixture to sit for 5 minutes helps thicken the filling before baking.
I like making my own whipped topping, but you can use store-bought if you prefer.
You can add 1 teaspoon of lime zest to the crumb mixture before baking for an extra tangy flavor.
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.

Nutrition