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)

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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