Mini Key Lime Pies

What’s better than key lime pie? Little miniature 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? Individual key lime pies > actual key lime pie.

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 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 key lime pie even easier (and quicker!) 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. Not to mention, mini key lime pies are 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 are we not making these tiny key lime pies more often?!?!

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!

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.


Mini Key Lime Pies

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours, 45 minutes
  • Yield: 16 mini pies
  • Category: Pie
  • Method: Baking
  • Cuisine: American


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 juice*
  • 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!


  1. Make Ahead & Freezing Instructions: 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.
  2. Key Lime Juice: 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.
  3. For a Full-Size 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.
  4. Adapted from Key Lime Pie Squares.

Keywords: mini key lime pies

And with whipped cream? This is summer love. 

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


  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

  7. Have to let you know, I made these this weekend & have never heard as many compliments from my husband on how delicious they were! Thanks for a winning recipe.

  8. Hello,

    If you make these ahead of time and freeze them how far in advance should you remove them from the freezer?


  9. Hi Sally! Can this recipe be doubled easily or should I make two separate batches? I’m going to be making angel food cake this weekend will have lots of egg yolks left over. Any other recommendations for extra egg yolks other than the creme brulee and lemon curd?

    1. Hi Lydia! I always recommend making separate batches when you can. Working with more volume of batter/dough/mixtures always risks over or under mixing. Best to make separate batches to guarantee success!

  10. Made two batches of these yesterday for an upcoming Canada Day party. (Made a trip to the States to find the key lime juice, such a hardship). Of course, had to taste-test after dinner last night, (again, such a hardship!). So wonderful! They will be a hit and so cute. Perfect balance of sweet and tart and a perfect size for eating while standing if you know what I mean.

    Sally, your recipes are so reliable, I have no difficulty in making something for guests, that I’ve never tried before. AND, I love, love, love your ingredients by grams rather than cups. Much more accurate and no guessing. You, my dear girl, are a blessing

  11. Great recipie thanks so much for sharing. I followed the recipe to the letter and they taste great, but my cakes collapsed as soon as I took them out of the oven. Did I miss a step or an ingredient or over/ under fill – new to baking.

  12. Sally, do you think this recipe would work with Egg Beaters? Or, even low-fat sweetened condensed milk? And, I do see you specify “full-fat”. I guess this would require some experimentation! Thanks!

    1. Hi Terre! I fear they simply won’t set properly with either. I recommend following the recipe. But if you try anything that works, let me know.

  13. Yet another Sally recipe that did not disappoint! I only got about 12 per batch. But these were absolutely delicious.

  14. I made these today, but the tops are kind of liquidy or “weepy”. Does this mean they’re overcooked? I kept checking them but at 13 and 15 minutes they were still jiggling a lot so I left them in the over for 16 minutes. Knowing when a custard is done just right is a challenge for me!

    1. Hi Ro, if they seem a little wet on top, they may not have been cooked all the way through. The liquid should evaporate as you chill them, though. How did they taste?

1 2 3

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally