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These mini key lime pies are the perfect summer dessert. They have a creamy filling that is sweet and tangy. I love making these for when I want something sweet without committing to a large dessert. They are also perfect for gatherings.
After testing the filling, I kept it simple with sweetened condensed milk, egg yolks, key lime juice, and a little lime zest so each bite comes out creamy, tart, and smooth. Once they chill top with homemade whipped cream to set it off.
Key lime pie is my favorite dessert, if you like this check out my Key Lime Pie Bars and Margarita Bars Recipe.
Key Ingredients
- Mini Graham Cracker Crusts – Give each pie a buttery, sweet base without needing to make crust from scratch. I like to use the mini keebler graham cracker crust for this. They come six to a pack and this recipe makes just enough filing to fill them.
- Sweetened Condensed Milk – Creates that rich, creamy filling and balances the tart lime flavor. When it comes to sweetened condense milk, make sure the ingredients listed are only milk and sugar. Some sweetened condensed cans will have additional additives that aren’t necessary and take away from the flavor.
- Key Lime Juice – Brings the signature tart, citrusy flavor that makes key lime pie hit. For it to be a key lime pie, you need key lime juice! It’s hard to get fresh key limes in all areas, so I love to use Nellie and Joe’s key lime juice for that authentic flavor.
Make Ahead
If you really think about it, mini key lime pies are a make ahead dessert already because the pies need time to set. I love to store them in the freezer so I can have a mini sweet treat anytime I like.
Freeze them for up to 6 months. When you’re ready to eat them, I suggest thawing for 15 minutes before serving so the filling turns creamy again.
If you want to make ahead but eat the pies sooner, store them in the refrigerator. The mini key lime pies will last in the fridge covered for up to five days.
Mini Key Lime Pies
Ingredients
- 4 oz graham cracker pie crust, one six pack of mini graham cracker crusts
- 14 oz sweetened condensed milk
- 2 large egg yolks
- 4 oz key lime juice
- Zest of ¼ a lime
Instructions
- Preheat the oven to 350 degrees. Put the graham cracker crusts onto a baking sheet.
- In a mixing bowl whisk together the sweetened condensed milk and egg yolks. You can whisk it by hand or use an electric hand mixer.
- Start whisking in the key lime juice and lime zest.
- Pour the filling into the pie crusts.
- Bake in the preheated oven for 10 minutes. Let cool for 15 minutes. Transfer to the fridge and let the filling set completely. It will take about 3 hours in the fridge but if you are pressed for time, an hour and half in the freezer works as well.
- When ready to eat, I like to top with a little dollop of homemade whipped cream. These will last in the fridge for five days and in the freezer for up to six months.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make mini key lime pies
Preheat the oven: Heat oven to 350°F. Place the mini graham cracker crusts on a baking sheet.
Make the base: In a mixing bowl, whisk together sweetened condensed milk and egg yolks until smooth. Use a hand whisk or electric mixer. I prefer to use a hand whisk because it’s so easy.
Add the lime: Whisk in key lime juice and lime zest until fully combined.
Fill the crusts: Pour the filling evenly into the mini crusts.
Bake: Bake for 10 minutes, just until the filling is set.
Cool: Let the pies cool at room temperature for 15 minutes. You don’t need to put them on a wire rack, keeping them on the baking tray is just fine.
Chill: Transfer to the fridge and chill for about 3 hours until fully set. If short on time, chill in the freezer for about 1½ hours.
Serve: Top with a dollop of homemade whipped cream when ready to eat.
