A bite-sized dessert full of sweet-tart flavor and texture, these mini key lime pies are bursting with fresh key lime juice that’s swirled into a creamy filling and poured over a graham cracker crust.
Why this recipe works
These mini key lime pies are tart from the limes yet perfectly balanced by the sweetened condensed milk in the filling, just as a proper key lime pie should be.
Fresh key lime juice brings incredible flavor to this classic dessert, and they’re actually really easy to make in around 30 minutes. Dress them up for occasions with a pretty garnish of whipped cream, lime zest, or graham cracker crumbs and serve as individual treats for guests.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
LIME – These are of course mini key lime pies – so it’s best to use key limes for this recipe. However, if you can’t find key limes then regular limes will also work. I used 16 key limes to get the amount of juice needed for this recipe. There are roughly 18-20 key limes in one pound for reference.
CRUST – The crust is made from graham cracker crumbs which we use in so many of our pie and icebox cake recipes. It adds the perfect amount of honey-vanilla flavor and a light crunch. If you are not in the states you can try crushing digestive biscuits or golden Oreos for the crust.
GARNISH – Decorate with whipped cream. I would suggest using either our homemade stabilized whipped cream recipe or piped store-bought whipped cream for the most stable topping. You can garnish with additional graham cracker crumbs, lime zest, and/or thin-sliced limes.
How to Make Mini Key Lime Pies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F.
- Line a 12-cup muffin tin with paper cupcake liners.
- Combine crust ingredients in a bowl with a fork.
- Place 2 level tablespoons of crust mixture into each paper liner and press down.
EXPERT TIP – You may not use all the crumbs. You can reserve some to sprinkle on top of the finished pies if you like.
- Bake for 5 minutes and cool on a wire rack.
- Reserve 2 nice-looking key limes to cut into garnish wedges.
- In a medium bowl whisk together sweetened condensed milk, lime juice, and egg yolks until mixture thickens.
- Spoon filling over cooled crust in paper liners.
- Bake until set, about 12-14 minutes. The center will jiggle slightly when nudged. Cool completely on wire rack.
- Refrigerate until cold, at least 4 hours or up to 24 hours.
- Decorate with whipped cream. You can garnish with additional graham cracker crumbs, lime zest, and/or thin sliced limes.
Frequently Asked Questions & Expert Tips
I wouldn’t suggest bottled lime juice, but in a super tight pinch it will do. When baked into recipes the flavor seems to somewhat dissipate, leaving you with something much less like a key lime pie which is known for its bright citrus flavor. Choose fresh regular limes if you can’t find key limes, squeezing the juice is entirely worth the extra effort!
Yes, you can prepare and bake the mini key lime pies a day in advance, however, I would suggest holding off on the garnish (whipped cream, etc) until you are ready to serve. Store them in an air-tight container in the refrigerator.
Store these mini pies in an air-tight container kept in the refrigerator for 3-4 days.
Serving Suggestions
Serve mini key lime pies chilled with a garnish of whipped cream, lime zest, or thinly sliced limes. These mini pies are perfect for cocktail parties, potlucks, baby showers, bridal showers, or summer gatherings. Enjoy!
More Individual Dessert Recipes
- Mini Cheesecakes
- Apple Hand Pies
- Individual Tiramisu
- Creamy Raspberry Jello Parfaits
- Cheesecake Stuffed Strawberries
- Whipped Jello Mandarin Orange Mousse
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Mini Key Lime Pies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Crust
- 1 ½ cups graham cracker crumbs or 10-12 full sheets crushed
- 2 Tablespoons granulated sugar
- 5 Tablespoons butter melted
Filling
- 14 ounces sweetened condensed milk
- ½ cup fresh key lime juice 1 pound of key limes
- 4 large egg yolks
Optional Garnish
- whipped cream
- lime zest
- graham cracker crumbs
- lime slices
Things You’ll Need
- Muffin pan 12 cavity
Before You Begin
- I used 16 key limes to get this much juice. There are roughly 18-20 key limes in one pound.
- You will likely have some graham cracker crumb mixture left over. Better to have too much than not enough.
- Please be sure you are using sweetened condensed milk NOT evaporated milk.
- We are using pre crushed graham cracker crumbs that you can find at the grocery store. You can also crush about 10-12 full sheets of graham crackers in a food processor or rolled with a rolling pin in a large ziptop baggie to get 1 1/2 cups of crumbs.
Instructions
- Preheat oven to 350 F.
- Line a 12-cup muffin tin with paper cupcake liners.
- Combine crust ingredients in a bowl with a fork.
- Place 2 level tablespoons of crust mixture into each paper liner and press down. You may not use all the crumbs. You can reserve some to sprinkle on top of the finished pies if you like.
- Bake for 5 minutes and cool on a wire rack.
- Reserve 2 nice looking key limes to cut into garnish wedges.
- In a medium bowl whisk together sweetened condensed milk, lime juice, and egg yolks until mixture thickens. Spoon filling over cooled crust in paper liners.
- Bake until set, about 12-14 minutes. The center will jiggle slightly when nudged.
- Cool completely on wire rack.
- Refrigerate until cold, at least 4 hours or up to 24 hours.
- Decorate with whipped cream. You can garnish with additional graham cracker crumbs, lime zest, and/or thin sliced limes.
Nutrition
Amanda Davis
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Shannon Tracey says
I would like to make ahead of time for a party,I wasn’t sure do you remove the liner before chilling or when you are ready to serve?
Amanda Formaro says
When ready to serve.
constance cunningham says
HI- I want to make these for a friends art gallery open house, but wanted to use Calamondin Orange juice since my tree had loads of them this spring. There shouldnt be a problem with that do you think? They are like kumquats- so super tart flesh and juice with sweet skins. I was just going to use the juice.
Amanda Formaro says
I haven’t tried that but I think the science of it should work!
Patsy M says
Can I make these ahead of time for a bridal shower and freeze them? Also the muffin tins are the big muffins not the much smaller muffin tins? Thanks.
Amanda Formaro says
To freeze these, do not add whipped cream. Place individual mini pies on a baking sheet and freeze for 2 hours or until solid.Wrap frozen pies in plastic wrap or foil and place in a freezer container or bag. Freeze for up to two months. To defrost UNWRAP the pies, place in a dish or on a plate and lightly cover with plastic wrap. Thaw in the fridge overnight.
Yes, regular sized 12-cup muffin pan :)
Darlene says
Awesome
Anna says
The flavor is great! For some reason I couldn’t get them to set right in the oven so the crusts are a bit burnt. Did I not whisk the filling long enough? I’m not much of a baker…
Amanda Formaro says
They are usually a little jiggly when you take them out of the oven. Then after chilling in the fridge for a few hours they should set up nicely.