Mini Key Lime Pies
Fresh squeezed key lime juice is the "key" (pun intended!) to these mini key lime pies! Perfect for your next party or gathering.
Servings: 16 Mini Pies
Calories: 292kcal
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
Ingredients
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: 292kcal | Carbohydrates: 39g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 159mg | Potassium: 252mg | Fiber: 1g | Sugar: 34g | Vitamin A: 483IU | Vitamin C: 10mg | Calcium: 172mg | Iron: 0.5mg
