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Mini Key Lime Pies

These mini key lime pies are a delightful, tangy treat with a creamy filling and a buttery crust, perfect for any occasion without the mess.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 cup Graham cracker crumbs Or use gingersnap cookies for a different flavor
  • 4 tablespoons Unsalted butter, melted
  • 2 tablespoons Granulated sugar Can use light brown for caramel flavor
Filling Ingredients
  • 1 can Sweetened condensed milk Do not substitute
  • 4 large Egg yolks Only yolks needed
  • 1/2 cup Fresh key lime juice Fresh is preferred over bottled
  • 1 teaspoon Lime zest
  • 1 pinch Kosher salt
Optional Toppings
  • 1 cup Whipped cream Optional, homemade recommended
  • 1/2 cup Toasted coconut For garnish
  • Lime slices For garnish

Method
 

Make the Crust
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
  3. Press the mixture firmly into the bottom of muffin cups.
  4. Bake for about 5 minutes until set.
Prepare the Filling
  1. In a separate bowl, whisk together the sweetened condensed milk, egg yolks, key lime juice, lime zest, and salt until smooth.
Assemble and Bake
  1. Scoop the filling into the baked crusts.
  2. Bake the mini pies for an additional 12 minutes until just set (they should jiggle slightly in the center).
Chill and Serve
  1. Cool the pies at room temperature, then refrigerate for at least 2 hours to firm up.
  2. Top with whipped cream and garnish with lime slices or toasted coconut before serving.

Notes

Store any leftovers covered in the fridge for up to 4 days. They can also be frozen for up to a month, but do not freeze with whipped cream.