Mini Key Lime Pies 🥧

Short Description

These delightful Mini Key Lime Pies feature crisp graham cracker crusts filled with tangy, creamy key lime custard. Perfectly portioned for individual servings and ideal for parties, picnics, and sweet endings!

Why You’ll Love This Recipe

• Vibrant, refreshing citrus flavor in every bite

• Easy to prepare using simple pantry staples

• Mini size means perfect single servings

• Creamy texture with just the right balance of sweetness and tartness

• Can be made ahead and chilled for convenience

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust

• Graham cracker crumbs

• Melted butter

• Sugar

For the Filling

• Sweetened condensed milk

• Key lime juice

• Egg yolks (or whole eggs, depending on desired texture)

• Lime zest

• Optional: sour cream or yogurt for a richer, creamier filling

Directions

1. Prepare the Crust:
   Combine graham cracker crumbs, melted butter, and sugar until the texture is like wet sand. Press the mixture firmly into the bottom and up the sides of muffin tins or mini tart pans to form even crusts.

2. Make the Filling:
   In a mixing bowl, whisk together sweetened condensed milk, key lime juice, egg yolks (or whole eggs), and lime zest until smooth. For a creamier consistency, gently incorporate some sour cream or yogurt.

3. Assemble and Bake:
   Preheat oven to 350°F (175°C). Pour the filling into prepared crusts, filling nearly to the top. Bake until the filling is set around the edges but still has a slight wobble in the center (about 12–15 minutes).

4. Chill:
   Let the pies cool to room temperature, then refrigerate for at least 1–2 hours—or longer—to fully set and develop flavor.

5. Garnish:
   Before serving, top each pie with a dollop of whipped cream and garnish with a thin key lime slice or extra lime zest for brightness.

Servings and Timing

• Servings: Makes approximately 12 mini pies (depending on size of tins)

• Prep Time: 15 minutes

• Bake Time: 12–15 minutes

• Chill Time: Minimum 1–2 hours

• Total Time: Approximately 2.5 hours (including chilling)

Variations

• Whole eggs vs. yolks: Using whole eggs creates a firmer, more custard-like texture; yolks add richness and silkiness.

• Extra tang: Substitute part of the key lime juice with grapefruit or Meyer lemon for a unique twist.

• Gluten-free crust: Replace graham crumbs with gluten-free biscuit or oat crumbs.

• No-bake option: Chill the pies without baking—just omit the baking step and refrigerate until set.

• Topping swap: Add toasted coconut, crushed graham crumbs, or fresh berries on top for texture contrast.

Storage/Reheating

• Refrigerator: Store covered in the fridge for up to 4 days.

• Freezer: Freeze individual pies (without whipped cream) for up to 1 month. Thaw in the refrigerator before serving.

• Serving tip: Bring to chilled-slightly-warm temperature, then garnish just before serving to maintain freshness.

FAQs

1. Can I use bottled lime juice instead of fresh Key lime juice?

Yes, but fresh Key lime juice offers superior flavor and fragrance; bottled juice works as a practical alternative.

2. Is it necessary to bake the pies?

No—if preferred, you can chill the filling in the crust without baking, though baking helps firm up the custard.

3. Can I make these ahead of time?

Absolutely—mini pies can be prepared and chilled a day ahead, making them a convenient option for entertaining.

4. What’s the best crust — store-bought or homemade crumbs?

Homemade graham cracker crumbs pressed with melted butter provide the best flavor and texture, but pre-made crumbs also work well.

5. Why use egg yolks instead of whole eggs?

Egg yolks yield a richer, silkier custard while whole eggs give a more set, firm filling; choose based on texture preference.

6. How can I prevent the crust from becoming soggy?

Bake the crust for 5–7 minutes before adding filling, or ensure pies cool completely before refrigerating.

7. Can I freeze these pies?

Yes—freeze without whipped topping for up to a month. Thaw in the fridge before serving.

8. My filling cracked—what happened?

Cracks indicate overbaking. Remove pies from oven while the center still slightly jiggles to prevent cracking when cooling.

9. Can I add flavor extracts?

Yes—1/2 tsp vanilla or almond extract pairs nicely with the lime flavor.

10. Can I use paper liners for mini muffin tins?

Yes, but for best presentation and easy removal, use foil or silicone muffin cups or mini tart pans.

Conclusion

These Mini Key Lime Pies are a perfectly portable, crowd-pleasing dessert that balances tart lime with creamy sweetness. Easy to make ahead and deliciously refreshing, they’re guaranteed to charm at picnics, summer parties, or anytime you crave a bright, citrusy treat. Enjoy every zesty, bite‑sized moment!

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