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Mini Key Lime Pies 🥧

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These Mini Key Lime Pies are the perfect individual-sized treat, featuring a buttery graham cracker crust and creamy, tangy key lime filling. Topped with whipped cream and a hint of zest, they’re a refreshing dessert for any occasion. Keyword: Mini Key Lime Pies

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs

  • 1/3 cup granulated sugar

  • 6 tbsp melted butter

For the Filling:

  • 1 can (14 oz) sweetened condensed milk

  • 1/2 cup key lime juice (fresh or bottled)

  • 3 large egg yolks (or 2 whole eggs for a lighter texture)

  • 1 tbsp lime zest

  • Optional: 1/4 cup sour cream or plain yogurt

For Garnish:

  • Whipped cream

  • Extra lime zest

  • Thin lime slices or wedges

Instructions

  • Prepare the Crust:
    Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter.
    Press mixture into the bottoms and up the sides of a greased muffin tin or mini tart pans.
    Bake for 5–7 minutes until golden. Let cool slightly.

  • Make the Filling:
    In a mixing bowl, whisk together sweetened condensed milk, key lime juice, egg yolks (or whole eggs), lime zest, and optional sour cream/yogurt until smooth and creamy.

  • Assemble & Bake:
    Divide the filling evenly among the crusts. Bake for 12–15 minutes, or until the edges are set and centers still jiggle slightly.

  • Cool & Chill:
    Allow to cool at room temperature for 20–30 minutes. Transfer to the fridge and chill for at least 1–2 hours or overnight until firm.

  • Garnish & Serve:
    Top each mini pie with whipped cream, a sprinkle of lime zest, and a lime slice before serving.

Notes

  • For easy removal, use cupcake liners or a silicone muffin pan.

  • Substitute lemon juice for a tangy variation.

  • Add toasted coconut to the crust for a tropical twist.

Find it online: http://maicook.com/mini-key-lime-pies-%f0%9f%a5%a7/