Yield: 12 servings
Mini Key Lime Pies
Prep Time
10 minutes
Cook Time
20 minutes
Chill Time
4 hours
Total Time
4 hours 30 minutes
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.
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 (14 ounce each) sweetened condensed milk
- ⅔ cup key lime juice
- 1 Tablespoon key lime zest
- 4 large egg yolks, room temperature
For the Garnish
- whipped cream
- key lime zest
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:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 128Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 88mgSodium: 82mgCarbohydrates: 14gFiber: 1gSugar: 7gProtein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.