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! sallysbakingaddiction.com

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! sallysbakingaddiction.com

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! sallysbakingaddiction.com

So easy, it feels like vacation. And the first bite will actually transport you to the Florida Keys.

Print

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

Description

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


Ingredients

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: 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!

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 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! sallysbakingaddiction.com

140 Comments

  1. I love key lime pie and about 2 years ago I juiced enough key limes (so.darn.small) for a pie and I think your idea of buying it is much smarter 🙂 These look amazing and of course, mini food tastes better! 

    1. Mini food does taste better, has fewer calories, so you pound more. Congrats on being a contributor to Delish, that’s awesome! Key lime anything makes me think I”m on Vaca and I need that right now, my wife has me on all these DIY projects and I’m stressed out! 

    1. Hi Rose-Ellen! For these, I didn’t want specks of zest (totally for looks)– but you can absolutely add some zest. I usually zest 1 lime for my key lime pie filling.

      1. Hi Sally,  Love your web site!  I keep looking for a master mix for muffins.  I only find the one that has 3 c of flour.  Is it possible to make a larger master mix?  Thanks,  Lois West

  2. You make it look so simple and easy to make these recipes.. I love the lime pies, looks fabulous.. and those truffles.. yummmmmm

  3. i have been thinking about making key lime pie for ages now (I’ve never tried it)…and these mini pies seem less intimidating than a whole pie. If all turns out well I’ll definitely be making the key lime pie truffles too! They look divine!

  4. It’s raining there? Is it pleasant or humid?  In call we had 101 deg. A.c. was on pretty much the whole wknd! Btw those pies look pretty awesome.

    1. It was a pretty miserable few days here in Philly, but the sun’s out today. Shouldn’t be too humid either!

  5. I love key-lime pie! And anything mini 🙂 I’m making dinner for two of my best friends who are moving to Cambodia to be missionaries, and it’s going to be a green-and-orange theme (their favorite colors), so I’m keeping a lookout for lime and orange recipes 🙂 This would be great for dessert if I use a gluten-free crust!

  6. You do good with key lime, Sally! I made your bars over a year ago and remember how fast they went.
    Smaller is cuter, no doubt. These look like little cheesecakes. So adorable! 

  7.  I love key lime pie, and these look incredible! Mini food is adorable and it somehow does just taste better 🙂

  8. I agree, all things mini seem so much cuter!  Plus, it doesn’t seem like you’ve eaten the whole darn thing when you’ve just had a mini one! 

  9. Key Lime Pie ranks high in my dessert chart right alongside with carrot cake, red velvet, and peanut butter chocolate anything. Thank you for sharing these babies. They’re perfectly bite-sized. I can’t wait to try them.

  10. It’s SO true, little things always DO taste better <3 LOVING these mini key lime pies and how portable they are. Everyone at work is going to be soooo jeally when I come rolling in with these little cuties as my afternoon snack 🙂

  11. I LOVE LOVE LOVE tart desserts. If it is a lemon or lime dessert…..it’s MINE!

  12. Totally making these this weekend!!  Key lime is near and dear to my heart ever since we were in key west walking by this shack that served key lime pie and my mom stopped to ask this guy outside how the pie was and he stopped, slammed his hand down and says ‘DAMN GOOD’ with more conviction than I’ve ever heard.  Of course, we stopped for pie and it was damn good.

    Thanks Sally!

  13. Two of my favorite things: miniaturizing food and key lime pie! I think making them mini makes them taste even better as you get to savor each morsel without overdoing it. And dipping them in chocolate…oh my gosh!

  14. These look awesome and are so easy! Can you give some variations if I don’t want to make a key lime version? I could leave out the key lime juice and add something else? Was thinking to make these for a toddler birthday party. Thanks Sally!

  15. Key Lime Pie is one of my absolute favourite desserts!! I think I may make a batch and then freeze half 🙂 The joys of minis! 

  16. Can’t wait to make it – but unfortunately no ‘key limes’ in the UK, only normal limes. Hopefully the pie will taste just as nice 🙂 as a lime pie instead of key lime pie.

  17. I have never had key lime pie ever in my life. Which is strange since I love tart desserts and drinks. I will have to try these. And mini is just always better.

  18. I am such a sucker for miniature treats. Wegmans has new little bites in their bakery section and I was suckered into a chocolate peanut butter tart this weekend. They are so tiny!!! My brother’s favorite dessert at Red Lobster was ALWAYS the key lime pies. They had a good one which tasted FRESH. There are some good key lime pies and some bad eggs out there. Maybe I’ll make these for him!

    1. Barbara, this isn’t the recipe to make no bake mini key lime pies. I’ve never made them before actually. Let me know if you try anything!

      1. Thanks! My oven is broken so I’m on the hunt for a no-bake recipe, but these looked amazing. I’ll let you know if I find a good one!

  19. Hi Sally, I live in California and have never seen key lime juice to purchase or fresh key limes. Any suggestions? My daughter in law’s favorite pie and would love to surprise her with one.

  20. I LOVE Key Lime Pie, and looking forward to making this summer dessert. Did you use a regular muffin pan to make the mini Key Lime Pies? Thanks, Sally!! 🙂

  21. these are the cutest little key lime pies ever! I LOVE small desserts portion control size! these are perfect! 😉 

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