Description
These Mini Key Lime Pies deliver all the classic tart and creamy flavors of traditional key lime pie in convenient, bite-sized portions. Made with a buttery graham cracker crust and a tangy key lime filling, these mini pies are perfect for parties or a delightful dessert bite. Simple to prepare and baked in muffin pans, they come together quickly and chill into perfectly set treats topped with optional homemade whipped cream.
Ingredients
Units
Scale
Crust
- 1 1/2 cups graham cracker crumbs (180 grams)
- 1/3 cup granulated sugar (70 grams)
- 6 tablespoons unsalted butter, melted (85 grams)
Filling
- 1 cup key lime juice (240 ml)
- 2 (14-ounce) cans sweetened condensed milk (not evaporated milk)
- 4 large egg yolks, at room temperature
Topping (optional)
- Homemade whipped cream
Instructions
- Prepare the crust: Preheat your oven to 350°F (180°C). Line two 12-count muffin pans with a total of 18 liners and set them aside. In a mixing bowl, combine the graham cracker crumbs and sugar thoroughly. Stir in the melted butter until every crumb is moistened and the mixture sticks together well.
- Form and bake crusts: Distribute the graham cracker mixture evenly among all 18 liners, using about 1 heaping tablespoon per liner. Press down firmly to create an even crust layer in each liner, using the bottom of a ¼ cup measuring cup for a uniform surface. Bake the crusts for 5 minutes or until they turn lightly golden. Remove from oven and let cool slightly.
- Make the filling: Keep the oven temperature at 350°F (180°C). In a large bowl, whisk together the key lime juice, sweetened condensed milk, and egg yolks until the mixture is smooth and well combined.
- Fill the crusts: Evenly pour the filling into each crust-lined muffin cup, filling almost to the top but leaving a little space to avoid spilling over.
- Bake the mini pies: Bake for 12 to 15 minutes or until the tops of the pies are just set — they should firm up but not crack.
- Cool and chill: Remove the pies from the oven and transfer the muffin pans to a wire rack. Let them cool completely in the pans for about 1 hour. Once cooled, carefully remove the mini pies from the liners and place them in an airtight container. Refrigerate for at least 2 to 3 hours until fully set.
- Serve: Just before serving, top the mini pies with homemade whipped cream if desired for a creamy, fresh finish.
Notes
- These mini pies offer the classic tartness and sweetness of key lime pie in a perfectly sized bite.
- Using sweetened condensed milk (not evaporated milk) is essential to achieve the right sweetness and creamy texture.
- Firmly pressing the crust ensures a sturdy base that holds together well during baking and eating.
- Room temperature egg yolks help the filling blend smoothly without curdling.
- Refrigeration is key for setting the pies properly before serving.
- Homemade whipped cream is optional but adds a lovely contrast to the tart pie filling.
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 19g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
