Mini Key Lime Pies

These Mini Key Lime Pies are the perfect individual dessert for your next party or group event. Freshly squeezed key lime juice perfectly balances the sweetness of the sweetened condensed milk. Top with fresh-made whipped cream (don't worry - that recipe is included down below) to give these the perfect finishing touch.

Components and Ingredients

There are three components to this recipe: the graham cracker crust, the key lime filling, and the homemade whipped cream. All of these steps are relatively easy and go quickly. In all fairness, it is a bit tedious to hand squeeze each key lime, but I promise you that you won't get the same flavor from regular limes or bottled juices. This really is the "key" (pun intended!) to this recipe - so don't skimp here.

Graham Cracker Crust

The graham cracker crust is made of crushed up graham crackers, light brown sugar, a bit of salt, and a few tablespoons of melted unsalted butter. This is the perfect opportunity to break out your immersion blender to blitz the graham crackers. Check out my recommended immersion blender here. It makes quick and easy work of getting a really fine crumble for the crust. If you don't have one, you can put the crackers in a zip-top bag and crush them with a rolling pin, tenderizer, or an empty wine bottle. As long as you end up with very finely ground graham crackers, the method you use isn't very important.

Mix all of these ingredients together until you reach a slightly moist, sandy consistency. Line a muffin tin with paper cups, then place a tablespoon of the crust mixture into the bottoms. Press down on the crust with the bottom of a cup, glass, or measuring cup (anything that will fit) to flatten and compact the crust. Place them in an oven preheated to 350°F for 5 to 7-minutes to set the crusts. The crusts should be dry to the touch and look slightly toasted, but not totally browned.

Key Lime Filling

Freshly squeezed key lime juice takes center stage for this dessert. While it's possible to use regular limes or bottled juice, you will not get the same punchy, tart, and distinct flavor that fresh-squeezed key limes provide. They are more tart and brighter than regular store-bought limes (which are actually called Persian Limes), and bottled juices are typically made from concentrate. Neither of these options provides the same flavor you get when using fresh fruit.

The filling ingredients consist of sweetened condensed milk (not evaporated milk - these are usually sold next to each other, so be careful you don't grab the wrong kind), fresh squeezed key lime juice, sour cream, lime zest, and salt. Zest several of the limes, then squeeze them for the juice. Combine all of the ingredients in a bowl, and use a ¼ cup measuring cup to portion the filling into your prepared cupcake pans. You will likely have several unused crusts. Bake for 10 minutes. Remove from the oven and allow to cool to room temperature. Cover and place in the fridge for a minimum of two hours, or up to overnight, to completely set the filling. Be sure to serve these chilled. These can be stored covered in the refrigerator for 4 to 5 days.

Homemade Whipped Cream

Finishing off this dessert with homemade whipped cream really brings this whole dish together. With two ingredients, it's insanely simple and can be made in a minute or two right before serving.

Add heavy whipping cream and two tablespoons of powdered sugar to your stand mixer or to the bowl of a hand mixer. Whisk with moderate speed until you get medium stiff peaks, about 2 to 3-minutes. You can make this ahead of time if desired. This will store in an airtight container for a day or two in the fridge until you are ready to serve.

Right before serving, top each pie with a dollop of whipped cream (or use a piping bag if you are feeling fancy!), then sprinkle with some lime zest and a small pinch of granulated sugar.

Give these mini key lime pies a shot, and let me know in the comments below what you think. I can almost guarantee that it'll be difficult to have just one of these at a time. Definitely, totally NOT speaking from experience here!

In the mood for something else? Check out my other dessert recipes here to satisfy your sweet tooth!

Did you make this recipe for Mini Key Lime Pies?
Let me know in the comments below how yours turned out, and don't forget to leave a rating!

Recipe

Mini Key Lime Pies

Spencer Klickman

Fresh squeezed key lime juice is the "key" (pun intended!) to these mini key lime pies! Perfect for your next party or gathering.

4.80 from 5 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Cooling Time 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Servings 16 Mini Pies

Calories 292 kcal

Equipment

• ▢
  Immersion Blender or Blender (Optional - use a zip top bag and a rolling pin to crush graham crackers if you don't have either blender types)
• ▢
  2 Muffin Pans
• ▢
  Stand Mixer or Hand Mixer

Ingredients

 

US CustomaryMetric

 

1x2x3x

Graham Cracker Crust:

• ▢ 1 Cup Graham Cracker Crumbs Finely Ground - 140 g, (1 Sleeve or about 9 Crackers)
• ▢ ¼ Cup Light Brown Sugar Packed, 50g
• ▢ 2 ½ Tablespoon Unsalted Butter Melted, 35g
• ▢ ⅛ teaspoon Fine Sea Salt

Pie Filling:

• ▢ 2 ½ Cups Sweetened Condensed Milk (Not Evaporated Milk) - Two 14 oz. Cans or 750 ml total.
• ▢ ¾ Cup Key Lime Juice Juice from about 2 lbs. of 1-inch key limes, 175ml
• ▢ ¾ Cup Sour Cream 180g
• ▢ 1 Tablespoon Key Lime Zest Grated - Plus more for garnish
• ▢ ¼ teaspoon Fine Sea Salt

Whipped Cream:

• ▢ 1 Cup Heavy Whipping Cream 275 ml
• ▢ 2 tablespoon Powdered Sugar

Garnishes:

• ▢ 1 tablespoon Granulated Sugar
• ▢ 1 tablespoon Key Lime Zest
• ▢ 16 Key Lime Rounds Optional

Instructions

 

Graham Cracker Crust:

• Preheat oven to 350°F
• Using an immersion blender or a zip top bag and rolling pin, crush graham crackers until a fine powder forms.
• Combine crushed graham crackers, melted butter, light brown sugar, and fine sea salt in a medium sized bowl.
• Line two muffin tins with paper cups and place a tablespoon of the crust mixture into each cup. Press down with the bottom of a glass cup or a measuring cup.
• Bake for 8 to 10-minutes, until crust is set and lightly toasted, but not completely browned.
• Remove and let cool.

Pie Filling:

• Preheat oven to 350°F if not already preheated from making the graham cracker crust.
• Combine sweetened condensed milk, key lime juice, sour cream, lime zest and fine sea salt in a medium mixing bowl.
• Spoon batter into prepared muffin tins ¼ cup at a time. You should end up with approximately 16 pies. Discard any extra crusts.
• Bake for 5 to 7 minutes until set.
• Remove and let cool until room temperature.
• Cover and refrigerate until completely set, minimum of 2-hours.

Homemade Whipped Cream:

• Add whipping cream, and powdered sugar to the bowl of a stand mixer.
• Whisk on medium speed until medium-stiff peaks form, about 2 to 3-minutes.
• This can be made ahead of time, but is best when used fresh. Just cover and refrigerate until ready to serve.

Serving:

• Spoon whipped cream or use a piping bag to top each pie with whipped cream.
• Sprinkle with lime zest, granulated sugar, and top with a slice of key lime if desired.

Notes

These quantities in this recipe can be used to make one 9-inch pie if desired. Follow all of the steps but use a 9-inch pie tin or a 9-inch springform pan in lieu of the muffin tins.

Pies can be stored covered in the refrigerator for 4 to 5 days. 

 

Nutrition

Calories: 292kcalCarbohydrates: 39gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 44mgSodium: 159mgPotassium: 252mgFiber: 1gSugar: 34gVitamin A: 483IUVitamin C: 10mgCalcium: 172mgIron: 0.5mg

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