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These mini key lime pies are everything we love about classic key lime pie baked in individual servings. Each mini pie has a buttery graham cracker crust and smooth, creamy key lime filling. Top with homemade whipped cream and lime slices for a refreshing treat!

mini key lime pies on a white plate with a fork

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 minimal effort, which makes it perfect when the weather’s warm. AKA when there are a million other things you’d rather do than spend the afternoon in a hot kitchen.

What makes key lime pie even easier (and quicker)? Bake 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.

stack of mini key lime pies on a white plate

Why You’ll Love these Mini Key Lime Pies

  • Quick and simple to prepare
  • Just as delicious as key lime pie bars
  • Baked in a muffin pan
  • Each bite is buttery, sweet, and a little tart
  • Cool and refreshing
  • Perfect for sharing at picnics, BBQs, and pool parties
  • The ultimate summer dessert

2 images of graham cracker crust ingredients in a glass bowl and crust mixture in a glass bowl with a spatula

2 Parts to Mini Key Lime Pies

And only 7 ingredients in the entire recipe.

  1. Graham Cracker Crust: We use my favorite graham cracker crust for the base of today’s pies. I use this crust recipe for pies, cakes, cheesecakes, and more. The buttery and slightly crisp texture is the exact contrast I want with these little key lime pies. You only need 3 ingredients– butter, graham crackers, and sugar– so you know it’s good. 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.
  2. Key Lime Pie Filling: Our key lime pie filling is tart, sweet, and creamy– exactly as key lime pie should be. Cream cheese acts as the base of the filling, providing a little structure and a subtle cheesecake flavor. (By the way, if you like key lime pie and cheesecake, you have to try my key lime cheesecake.) Also adding a little structure, as well as a rich texture, are egg yolks. To those, we’ll add sweetened condensed milk and key lime juice. For best flavor make sure you use key lime juice, though regular lime juice works in a pinch.

overhead image of mini key lime pies on a white serving tray

Use a Standard Muffin Pan

We use a standard size muffin pan for today’s mini key lime pies, not a mini muffin pan. Line your pan with liners, then layer in the graham cracker crust. Try to really pack it down– sometimes I use the back of a teaspoon to help along the edges. Pre-bake the crust for a few minutes, then pour the filling evenly onto each crust. After they’re baked, let them cool at room temperature then place the entire muffin pan in the refrigerator for a couple hours. They’re quicker to make, chill, and serve than a traditional key lime pie– and cuter, too! 🙂

By the way, if you’re looking for another fun key lime option, you will LOVE these upside down key lime pies.

mini key lime pies on a white plate with a fork

Is it just me or do teeny tiny versions of food taste better? Individual key lime pies > actual key lime pie.

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mini key lime pies on a white plate with a fork

Mini Key Lime Pies

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours, 45 minutes
  • Yield: 16 mini pies 1x
  • Category: Pie
  • Method: Baking
  • Cuisine: American

Description

What’s better than key lime pie? Little mini key lime pies!


Ingredients

Scale

Crust

  • 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

Filling

  • 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

Instructions

  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: Before you begin, here are all of my tips for a perfect graham cracker crust. 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!

Notes

  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 my key lime pie bars post). In a pinch, you can use regular lime juice.
  3. For a Full-Size Key Lime Pie: 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, and then allow to cool at room temperature before chilling in the refrigerator for 4 hours – overnight.
  4. Adapted from Key Lime Pie Bars.

Keywords: mini key lime pies

mini key lime pies topped with whipped cream on a white serving plate

Reader Questions and Reviews

  1. Made these for July 4 th barbecue and everyone loved them. First time on this site! I am not known for my baking prowess! Can I make this like a cheesecake and eliminate the lime juice and add some vanilla extract? Is there another suggestion? I figured I would give it a try since I have all of the ingredients.

    1. Hi Jennifer! For a regular mini cheesecake, we’d recommend following this recipe instead. Hope you enjoy them just as much!

  2. Hey Sally! I’m excited to make these! I’m thinking of using the leftover egg whites to make a meringue. I don’t have a torch though. Do you think it would be okay to pipe meringue on top and broil the mini pies for a minute or two?

    1. Hi Sheryce, That should be ok but these are so small I wouldn’t broil them for longer than that. Enjoy!

  3. I made these exactly as stated, but added the zest too! Amazing. Sooooo easy and show stoppers. Thank you! Wish I could attach a picture, but won’t let me.

  4. I’m getting ready to make these and freeze them ahead of time. Should they be frozen while in the muffing wrapper or taken out of the wrapper before freezing? Does anyone have any experience with this?

    1. You should be able to freeze them in the wrapper without a problem!

  5. Hi Sally! I love these mini pies!! Do you possibly have a suggestion on how to make them sugar-free? My kids’ grandmother is a new diabetic but loved this recipe. We want to keep the love going but just sugar free if possible. Thanks!

    1. Hi Ashlee! I wish we could help more, but have no experience baking with sugar-free baking or sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!

  6. Hi Sally, I am making these today. How much filling do you put in each liner?

    1. Hi Joan! We’re unsure exactly how much filling goes in each liner. Simply divide the mixture as evenly as possible between each. Hope you love them!

    1. Hi Kristin, absolutely. We’re unsure of the exact bake time, but it will be a little less since they are much smaller.

  7. Hi Sally. I was wondering how come the recipe for the mini Keylime pie says to add 4 ounces of cream cheese to make the filling but the regular Keylime pie recipe does not state that. It says to just add 2 14 ounce can of condensed milk, Four egg yolks,, and one cup of Keylime juice. The notes on your mini key lime pie recipe says its the exact same recipe as your regular 9 inch Keylime pie recipe. I’m just confused about that. I used The recipe for the regular size Keylime pie and it didn’t say anything about cream cheese . I did make mini key lime pies ( I had small tins with graham cracker crust , just need a recipe for key lime filling ) but saw your recipe for a regular 9 inch key lime pie and used that but I assumed The mini Keylime pie and the regular Keylime pie recipe was the same but it’s not. The mini Keylime pie has cream cheese in the filling which I did not know and the regular Keylime pie recipe doesn’t..so if u could clear that up for me that would be great .

    1. Hi Tina– thank you! This recipe does call for some cream cheese in the filling while the full pie does not. (I like the creaminess it adds to these cupcake-size pies!) I had to reword that sentence to clarify– thank you!

  8. Can the muffin papers be greased to ensure the mini pies come out easily? Making these for a wedding dessert display and hoping to serve them without papers.

    1. Hi Errign! We’ve never had an issue with these mini key lime pies sticking to the liners. Once chilled, they come out nicely!

    1. We can’t see why not. Let us know how they turn out for you!

  9. Hi sally, I have a mini cheesecake pan. Do you think I can use that and not use a paper liner? Thanks for your help!

    1. Hi Meg, you can. See recipe notes for details on making these in a traditional cheesecake pan. Enjoy!

  10. Getting ready to make. Cannot find key lime juice. Is it equal amounts of regular lime juice I would use?

    1. Hi Jesane, The same amount of regular lime juice should be fine. Enjoy!

  11. I was wondering about the size of the cheesecake if you use the regular pan size for a mini and not the mini. Do you use a regular liner as well an just don’t fill them as much? I am making these for bite size no plate just napkin event

    1. Hi Barb, if using a mini muffin pan, we’d recommend purchasing some mini muffin liners. The baking aisle at your local store may have some, or online sites like Amazon should as well. Hope they’re a hit at your event!

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