Mini Key Lime Pies
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Chill Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
12 servings
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Calories
128 kcal
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Course
Baked Goods
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Cuisine
American
Mini Key Lime Pies
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These cute little Mini Key Lime Pies come together easily with just a handful of ingredients and are the perfect individual dessert! These zesty little bites are packed with key lime flavor and have an easy, homemade graham cracker crust.
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Ingredients
For the Crust
- 1 ½ cups Graham cracker crumbs
- 1 Tablespoon light brown sugar packed
- 3 Tablespoons unsalted butter melted
For the Filling
- 2 cans sweetened condensed milk 14 ounce each
- ⅔ cup key lime juice
- 1 Tablespoon key lime zest
- 4 large egg yolks room temperature
For the Garnish
- Whipped Cream
- key lime zest
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Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with 12 cupcake liners and set aside.
- In a mixing bowl, combine the graham cracker crumbs, brown sugar, and melted butter using a fork.
- Press about two tablespoons of the graham cracker mixture into the bottom of each cupcake liner, and bake for 5 minutes.
- While the crusts are baking, make the filling. Combine the 2 cans of condensed milk, key lime juice, and key lime zest in a large bowl. Whisk until the juice is thoroughly mixed. Add the egg yolks, and continue to whisk until the yolks are just combined. Do not over-mix the yolks.
- Pour the pie filling into each cupcake liner until almost full, about 3 Tablespoons each (I use a large cookie scoop for this).
- Bake the mini pies for 13-15 minutes or until the filling is completely set but not bubbling.
- Set the pies on a cooling rack for 1 hour, then cover (or place in an airtight container) and chill in the refrigerator for 3 hours, but overnight is best.
- Carefully remove the cupcake liners from the pies, top with whipped cream and lime zest, and serve chilled.
Notes
- For a tangier crust, swap out the graham cracker crumbs for gingersnaps. Or for a mild, sweet crust, use golden Oreos instead.
- Storage: Store the pies in an airtight container in the refrigerator for up to 3 days.
- Freezer: Store the mini pies in an airtight container in the freezer for up to 2 months. Thaw in the fridge overnight before serving. I recommend freezing the pies before adding the whipped cream.
- Keep a close eye on the pies while they are baking to make sure you don’t over-bake them. You want to take them out of the oven before they start bubbling around the edges.
Nutrition Information
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Calories
128kcal
(6%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Cholesterol
88mg
(29%)
Sodium
82mg
(3%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 88mg | 29% |
| Sodium | 82mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
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