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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.

An optional but tasty third part is a generous dollop of whipped cream on top 🙂

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! 🙂 This is the same process we use to make mini margarita cheesecakes also (try those next!).

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


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


  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. 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!! 🙂

  2. i made the mini key lime pies today & they are delicious, perfect for a warm summer day!!!

  3. These key lime pies were a hit at my family 4th of July party!  Everyone loved loved loved them! I followed the recipe exactly and ended up with 16 mini key lime pies.  My husband declared them his new favorite! Thanks for the great recipe! 

  4. I made these for a 4th of July party and they were gone in no time!  (Glad I kept some at home for myself)

  5. Made these and they are amazing! So easy to make too! I bought a bag of key limes instead of the bottle because I thought I’d use the extras as garnish and in ice water. Juiced the whole bag (so.tiny.) and barely had enough juice! Definitely recommend buying it in the bottle like you did! Now I’m trying to think of other favors to try in these since they were so easy! Thanks again Sally! 

  6. I LOVE these! They were very easy to make and everyone who had one RAVED about. I love both complicated and simple recipes, and it doesn’t get much easier than this!
    I used a rocks glass to flatten the graham cracker mixture into the bottom of the cupcake liners and it made that portion of the recipe that much easier to do, and it fit almost perfectly in the tin, so just a couple taps was all that was needed.

  7. Hi, Sally. I’ve made key lime pie for years and excited to make yours with a new lime “twist” of adding cream cheese.  It’s hard to tell by the pics, but just confirming that this recipe is for the smallest muffin tins. (there are 3 sizes now from jumbo to regular to mini). Can you find the muffin linings for the small tins? Thanks for all your great recipes and beautiful pics.

    1. Note:  my mini muffin tins are around 1″ in diameter on the bottom. 

    2. These are baked in a standard 12-count muffin pan. The kind used for regular size muffins and cupcakes.

  8. How long would you cook these in a mini muffin tin? Would you recommend sticking with the bigger size? For a party I would like to make them more like key lime bites with a few other recipes from this site!

    1. Erica, baking in a 24-count mini muffin pan would work! Unsure about the exact bake time. It will be a little less since they are much smaller.

  9. Recipe looks delicious, but there must be something Im doing wrong! I made it twice tonight and every time the pies had significant sinking the moment I pulled them out of the oven! What am I doing wrong??? Please help!!!

    1. Nothing at all! Sinking is normal. Gives you room for whipped cream! BUT you could also be overmixing the batter which whips too much air into the filling.

  10. I made this into a whole pie according to the recipe notes and my family won’t shut up it. It’s absolutely superb. I’ve made it two times, and I’m going to make it a third time this Saturday.

    But question – can I add more key lime juice to my pie? I want to make it a bit tarter – just a personal preference. If so, how much more key lime juice can I get away with adding and would I have to adjust the recipe otherwise?

    1. I would simply add lime zest to the filling; not more lime juice. That would throw off the texture completely. You’d likely need to add more cream cheese and egg yolks– and I’m unsure of the amount without testing. Again, zest would be easier!

  11. These were PHENOMENAL! I made them on Sunday for a Super Bowl party and they were a huge hit. I even managed to save some for the party. . . I mean, I had to try a sample, right?

  12. I made these, but instead of graham crackers, I used Ginger Snap cookies. Turned out awesome.  I also don’t feel it’s necessary to add  sugar to the crust–whether you’re doing graham crackers or ginger snaps–really doesn’t need it, especially when the filling is so satisfyingly sweet.  Here’s what not to do–I pulsed a handful of macadamia nuts into the ginger snap crust mixture.  Bad idea–Just made the crust greasy tasting.  

  13. Hi Sally!  I’m a huge fan of all of your recipes and am excited to try these!  As a native Floridian, I have been to Key West a lot and besides regular key lime pie, they are known for chocolate dipped key lime pie on a stick!  I was thinking about making these minis and topping w some sort of chocolate ganache instead of whipped cream – have you ever tried this or have any recommendations?  Thanks!!

    1. Hey Heather! I’ve heard so much about those chocolate dipped key lime pies! I’ve never tried transforming these into something similar, but I know it would be incredible. How about drizzling ganache on top of each– here is a darker chocolate ganache I love.

  14. 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 Katie! Way too potent for this dessert. You really need key lime juice (or even just regular lime juice).

      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!

  15. 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!

  16. Made these for a friend for her birthday and they were a total hit! the filling is so silky and full of lime flavour.

  17. 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.

  18. Hello,

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


  19. These mini key lime pies are amazing! And, of course, I made your homemade whipped cream to top them. Thank you!

  20. 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!

  21. 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

  22. 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.

    1. Hi Regi! Mini (muffin size) key lime pies or mini cheesecakes will always slightly sink in the middle. They are creamy and dense– not cakey like cupcakes or muffins. You did nothing wrong! More room for whipped cream that way. 🙂

  23. Hi Sally, can I do the macadamia/graham crust in the mini key lime recipe?

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

    1. If you store it in the refrigerator until serving it should hold up fine for a few hours. Enjoy!

  25. 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?

  26. Wow Sally! I made these over the weekend and they turned out great! I loved having a piece of summer in February

  27. We only had one muffin pan, so I used my mini-muffin pan, cut the bake times in half, and they turned out wonderfully. Thanks for another awesome recipe!

  28. Is there any way to save Key Lime Juice? Recipes require very little..I store in fridge, but I dont think it lasts very long once opened. Can I freeze remaining juice?

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