Key Lime Pies.

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What’s better than key lime pie? LITTLE BABY key lime pies!

What's better than key lime pie? INDIVIDUAL mini key lime pies!

Is it just me or do teeny tiny versions of food taste better?

Like muffins, apple pie, french toast, browniesCHOCOLATE CAKE.


Individual key lime pies > actual key lime pie.

I made this recipe last week to share on Have you heard? I’m joining the ranks as their newest contributor! I share a new recipe every other week on Speaking of mini food… margarita slushy shots. Enough said typed.

Key Lime Pies-- a teeny tiny version of the CLASSIC!

Summer and key lime pie go together like ben and jerry, mac and cheese, vacation and margaritas. Key lime pie is the type of dessert that takes barely any effort– which makes it perfect when the days are long and the weather’s warm. Aka when there’s a million other things you’d rather be doing than slaving away in a hot kitchen.

What makes this pie even simpler is baking it in a muffin pan rather than in a pie pan. Less bake time, less slicing, less chill time. PLUS (and this is the best part!) it is perfectly acceptable to have more than one. Oh! And they’re totally kid-friendly. Little hands, little appetites, little pies! I love these things.

How to make these adorable little treats? Let’s take a trip back to last month when I taught you how to make the perfect graham cracker crust. This is the same exact graham cracker crust recipe I use for pies, cakes, cheesecakes, and more. Its buttery and slightly crisp texture is the exact contrast I want with my little key lime pies.

3 ingredients = butter, graham crackers, sugar. So you know it’s good.

The PERFECT Homemade Graham Cracker Crust. Here's exactly how I make it every time!

To ensure a compact crust, make sure you press the mixture tightly into each individual muffin cup. You’ll use a little over 1 Tablespoon of crust in each individual pie.

Then, pour the key lime pie filling evenly into each.

What's better than key lime pie? INDIVIDUAL mini key lime pies!

The filling is tart, sweet, and creamy. Exactly as key lime pie should be.

The key lime pie filling has, get this, only 4 ingredients. If you added that up with the crust (I don’t expect you to. It’s summertime.) that is a whopping 7 INGREDIENTS for the entire recipe! Why am I not making these tiny key lime pies more often?!?! Heaven-sent I tell ya.

Cream cheese acts as the base of the filling recipe, giving the filling a little structure and a subtle cheesecake flavor. Also providing a little structure, as well as a rich texture, are egg yolks. Besides those two, we’ve got sweetened condensed milk which is an obvious must in my key lime pies. AND… drum roll please… key lime juice!

Now, I don’t live in paradise. The wind is howling and the rain is pouring as I type this. And I think I just heard hail? Or maybe that was another squirrel on my roof. And the electric went out this morning. Soooo key limes are few and far between in my area. I use store-bought key lime juice. I find it in the juice aisle. You can simply juice regular limes too. Whatever’s easiest.

What's better than key lime pie? INDIVIDUAL mini key lime pies!

So easy, it feels like vacation.

And the first bite will actually transport you to the Florida Keys.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Key Lime Pies

What's better than key lime pie? LITTLE BABY key lime pies!



  • 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
  • 6 Tablespoons (87g) unsalted butter, melted
  • 1/3 cup (67g) granulated sugar


  • 4 ounces (112g) full-fat cream cheese, softened to room temperature
  • 4 large egg yolks
  • one 14 ounce can (396g) full-fat sweetened condensed milk
  • 1/2 cup (120ml) key lime juice1
  • optional: lime slices and whipped cream for garnish


  1. Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners and a second 12-count muffin pan with only 4 (since this recipe makes only around 16). Set pans aside.
  2. Make the crust: Click here for some handy graham cracker crust tips before you get started. If you're starting out with full-sheet graham crackers, you can use a food processor or blender to grind them up. Or crush them in a zipped top bag with a rolling pin. Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press a heaping Tablespoon of mixture down into each liner, making sure the crust is tight and compact. You might have a little crust leftover. If so, press a little more into each liner—if desired! Pre-bake the crusts for 5 minutes. Remove from the oven.
  3. Make the filling: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until smooth, about 1 minute. On medium-high speed, beat in the egg yolks, scraping down the sides as needed. On high speed, beat in the sweetened condensed milk and lime juice until combined.
  4. Pour the filling evenly into each crust. Bake for 15-16 minutes or until the centers of the pies only slightly jiggle (I check this by wiggling the muffin pan—with an oven mitt on-- while it’s still in the oven). Allow the pies to cool at room temperature in the pan set on a wire rack. Once completely cool, place the pan in the refrigerator for at least 2 hours and up to 1 day.
  5. Once chilled, serve the key lime pies cold with whipped cream and a lime slice if desired. Store leftover pies in the refrigerator (covered) for up to 1 week. If they last that long!
  6. Make ahead tip: Up to 1 day in advance, you can prepare the crust ingredients and the filling ingredients separately. Store each covered tightly in the refrigerator until ready to assemble and bake. Likewise, as noted in set 4, you can bake the key lime pies and store in the refrigerator for 1 day before serving. Key lime pies freeze well, up to 2-3 months. Thaw overnight in the refrigerator before serving.

Recipe Notes:

  1. For the best flavor, make sure you use key lime juice. You can juice your own key limes or buy it from the store. It is usually with the regular lime and lemon juice in the juice aisle. I buy Nellie & Joe's brand (pictured in this post). In a pinch, you can use regular lime juice.

FOR A KEY LIME PIE: This is the same exact recipe I use for an actual key lime pie (and sometimes I add the zest of 1 lime to the filling, which you can add to these mini pies as well). To make the pie, simply use this crust and filling recipe. Press crust into a 9-inch pie dish. Pre-bake for 12 minutes at 350°F (177°C). Pour in filling. Bake for 18 minutes, then allow to cool at room temperature before chilling in the refrigerator for 4 hours - overnight.

Adapted from Key Lime Pie Squares

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

And with whipped cream? This is summer love. 

What's better than key lime pie? INDIVIDUAL mini key lime pies!

Try my dark chocolate key lime pie truffles next!

Dark Chocolate Key Lime Pie Truffles-2

And my key lime pie milkshakes. Ahhhh!

Key Lime Pie Milkshakes

Right this way for more summer recipes!

Thanks to my friends at =)



  1. Hi Sally,
    I forgot to let you know, I made the pie version of your Key Lime Pie. Delicious and easy to make. Thanks for all the great recipes!


  2. I’m hoping to make these this week. I have key lime extract, but not key lime juice. Do you think it’s possible to make these with key lime extract instead? Thoughts/suggestions? Thanks!

      1. Hi! So I made them yesterday with mostly regular lime juice (about 1/3 cup) and the TINIEST amount of key lime extract (probably 1/4 to 1/2 tsp). They turned out great, and everyone at work is raving about them! Thanks for your fab recipes and reply!

  3. Hi, do these and up firm enough to take out of the muffin wrap before putting out as a finger food? We are going to a lot luck sort of party will that will just sitting out, not served. I’d love to be able to take them without the wrappers. Thanks.

  4. I love key lime pie and can never find good ones in my area. Anyway, I made these today, exactly like your recipe and I love them! They are so delicious! Thank you so much!

  5. Hi Sally,

    I would like to make these in a mini muffin tin – any idea how many this recipe would yield at that size?



    1. Hi Kimberly! I don’t know off the top of my head how many mini mini key lime pies this recipe would yield, though my guess is around 40-45.

      1. Thanks!! I’m catering a “Goddess Party” for a friend and want everything to be bite size so hands can be free – btw, I LOVE LOVE LOVE your recipes – you’re my go-to for new and fool proof recipes…


  6. I made both the pie version and the mini version and I liked the pie version better because it was more jiggly and moist
    Awesome recipes even with normal limejuice! Thanks! Greetings from Germany

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