These bite-sized Key Lime Pie desserts offer the perfect balance of tart lime and sweet, creamy filling. I love how refreshing they are, making them an ideal treat for summer gatherings or any time I want a little citrusy indulgence. Their small size means I can enjoy one (or two) without feeling too guilty.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup unsalted butter, melted
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lime juice
2 large egg yolks
1 teaspoon lime zest
Whipped cream, for topping (optional)
Directions
Preheat the oven to 350°F (175°C) and grease a mini muffin tin or line it with paper liners.
In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well mixed.
Spoon about 1 tablespoon of the graham cracker mixture into each muffin cup, pressing gently to form a crust.
Bake the crusts for 8-10 minutes until golden brown. Remove from the oven and let them cool.
In a separate bowl, whisk together the sweetened condensed milk, lime juice, egg yolks, and lime zest until smooth.
Spoon about 1 tablespoon of the lime filling into each muffin cup on top of the cooled crusts.
Bake for another 8-10 minutes, until the filling is just set.
Let the mini pies cool completely at room temperature, then refrigerate for at least 2 hours.
Top with whipped cream before serving, if desired.
Servings and timing
This recipe yields 12 mini pies. Prep time takes about 15 minutes, with 20 minutes of cooking time. Including chilling, the total time needed is around 2 hours and 35 minutes.
Variations
I sometimes like to experiment by adding shredded coconut to the crust for a tropical twist or swapping lime juice for lemon juice for a slightly different citrus flavor. For a richer dessert, folding in some cream cheese into the filling gives it a cheesecake-like texture. Adding a sprinkle of graham cracker crumbs on top before serving also adds a nice crunch.
Storage/reheating
I keep these mini pies refrigerated and they stay fresh for up to 3 days. Since they’re best served chilled, I don’t recommend reheating. If I want to prepare them ahead, I bake the crust and filling separately, then assemble and chill before serving.
FAQs
Can I make these mini pies ahead of time?
Yes, they can be made up to 2 days in advance and stored in the refrigerator. Just add the whipped cream topping right before serving for best results.
Can I use bottled lime juice instead of fresh lime juice?
While fresh lime juice gives the best flavor and brightness, bottled lime juice works in a pinch. The taste might be slightly less vibrant.
Can I freeze the mini pies?
I don’t recommend freezing these because the texture of the filling may change and become watery upon thawing.
Are these mini pies gluten-free?
They’re not gluten-free as the crust contains graham crackers, which usually have wheat. However, you can substitute with gluten-free graham cracker crumbs.
Can I make these without eggs?
Eggs help set the filling, but you could try an egg substitute like a flax egg or a commercial egg replacer, though the texture might differ slightly.
Conclusion
I find these Key Lime Pie Mini Desserts to be a perfect blend of tart, sweet, and creamy—all in a convenient bite-sized form. They’re easy to make, impressive to serve, and always disappear quickly at any gathering. Whether for summer parties or a casual treat, these mini pies never disappoint.
Recipe:
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Key Lime Pie Mini Desserts
- Total Time: 2 hours 35 minutes
- Yield: 12 mini pies
- Diet: Vegetarian
Description
Bite-sized Key Lime Pie desserts with a crunchy graham cracker crust and smooth, tangy lime filling, perfect for refreshing summer treats or gatherings.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup unsalted butter, melted
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lime juice
2 large egg yolks
1 teaspoon lime zest
Whipped cream, for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin tin or line it with paper liners.
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well mixed.
- Spoon about 1 tablespoon of the graham cracker mixture into each muffin cup, pressing gently to form a crust.
- Bake the crusts for 8-10 minutes until golden brown. Remove from the oven and let them cool.
- In a separate bowl, whisk together the sweetened condensed milk, lime juice, egg yolks, and lime zest until smooth.
- Spoon about 1 tablespoon of the lime filling into each muffin cup on top of the cooled crusts.
- Bake for another 8-10 minutes, until the filling is just set.
- Let the mini pies cool completely at room temperature, then refrigerate for at least 2 hours.
- Top with whipped cream before serving, if desired.
Notes
For a tropical twist, add shredded coconut to the crust.
Substitute lime juice with lemon juice for a different citrus flavor.
Fold in cream cheese into the filling for a cheesecake-like texture.
Add a sprinkle of graham cracker crumbs on top before serving for extra crunch.
Store refrigerated for up to 3 days; best served chilled.
Not recommended to freeze as texture may change.
Gluten-free version possible by using gluten-free graham cracker crumbs.
Egg substitutes can be used, but may affect texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 14g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 45mg
