Sink your teeth into a citrus-flavored cloud of creamy-tart bliss! Mini key lime pies are easy to make in around 30 minutes but are great for making ahead of time as they need some time to chill in the refrigerator.
1 1/2cupsgraham cracker crumbsor 10-12 full sheets crushed
2Tablespoonsgranulated sugar
5Tablespoonsbuttermelted
Filling
14ouncessweetened condensed milk
1/2cupfresh key lime juice1 pound of key limes
4largeegg yolks
Optional Garnish
whipped cream
lime zest
graham cracker crumbs
lime slices
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.
Video
Notes
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.