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. Those Key Lime Pies look amazing!!!
    I was wondering, rather than the crust, can you use that filling in a Pepperidge Farm Pastry Cup???

  2. Hi Sally,
    Is there an alternative ti graham crackers?
    I lives in Malaysia. It is not that easy to find graham crackers here. 
    I love your blog. It has become my must visit website.

  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. Thank you so much for clarifying that! I’m making these for a summer screen porch luncheon I’m hosting for a friend moving from Minneapolis to Naples. These will be perfect!

  8. Hi Sally,
    I just made these key lime pies, and my family loved them. I would like to freeze the leftovers. Can you tell me the best way to freeze them? Do you remove the wrapper? How did you store them? Thanks so much for the great summer recipe! 

    1. I don’t usually remove the wrapper but you can. I store them in a tupperware. They freeze well up to 2-3 months. Thaw overnight in the refrigerator before serving.

  9. 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.

  10. i love all things associated to lemon and lime i totally want to make these i also like lemon tarts have you ever tried those mini version i bet they would taste awesome.What can i use to subsitute graham crackers?!?!

  11. This is a great recipe – I made it the other day and the mini pies turned out awesome!!! Right after I disposed of the leftover egg whites I had a thought – why not make a meringue on top? Have you tried that by any chance? 

    Thanks again, you have great recipes 🙂

  12. Hi Sally

    Discovered your page not so long ago and plan to try just about every recipe! 🙂 i made key lime pies tonight but as i made 12 pies only i left them in the oven bit longer to bake as they were bigger but they fell significally when i took them out of the oven…. Do you know what i did wrong? Many thanks for your help, greetings from (also rainy) Amsterdam

    1. Anita– it could have been that the batter was over mixed. I wouldn’t worry too much about it– it’s relatively normal. Mine slightly sink in the centers as well.

      1. Right! Ok, thanks for your reply, will just add whipped cream on top to hide the problem, will do better next time 😉 I will definitely keep following your site.
        happy baking!

        Groetjes, Anita 

    1. Ahh! Hard to choose. Hmm. If you’re looking for something easier, the bars are great– just 1 pan. It’s up to you!

  13. I have made this recipe and they turned out amazing! I want to make mini cheesecakes out of this, but I’m not exactly sure if I should use one of your other cheesecake recipes or if I could just make these into mini cheesecakes by leaving out the key lime juice and maybe adding some more cream cheese. Do you have any advice?

    1. Use this mini cheesecake recipe. You can leave out the chocolate chips.

  14. 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.

  15. 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!

  16. Can’t wait to try these! On the key lime front, I used your sunshine lemon cupcake recipe from your cookbook but switched it up with key limes – so good!

  17. 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?

  18. 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.  

  19. Great Recipe! I just want to add a little note: I juiced my own key limes with a juicer, so if anyone else is going to do it that way, I would recommend peeling the limes first because mine came out a little bit too tart. I am definitely going to try this recipe again as everything else turned out nicely.

  20. Hey Sally,  this recipe looks great. I am looking to purchase glass muffin cups and I was wondering if you used a 6oz or a 10oz for the pie crust?

  21. Hi Sally, I really wanted to know how much calories the baby key lime tarts have! Please comment back thank u!!^.^

  22. Sally, I just. I have had these key limes sitting around and I didn’t want to make a pie because then I would have a whole pie and then I’d eat a whole pie.

    I wanted a way to make juuust enough of something delicious to be satisfying, and this really fit the bill. Surprisingly enough, I thought about it after seeing frozen key lime pie slices in the freezer section at Target. Two slices–just enough–and I thought I could maybe make some key lime bars and freeze the rest for later. Then I saw these on your facebook feed and knew, I kneeew, that it was meant to be. I’m planning on putting the rest in the freezer for when the mood strikes for deliciousness, but now that I’ve had one, I don’t know if the rest will make it to the freezer at all! (A regular pie is about 8 servings, 1 serving would be about 2 mini pies, right?;) ) I thought at first they would be fuller, so some are taller than the last few I filled (oops), but man oh MAN are they so tasty! I think I will try adding some zest in for a litttle more limey punch, as they are a bit sweeter (maybe from the cream cheese that isn’t in usual recipes?)–I don’t know if key lime juice is less tart than regular lime juice or how that varies. I have to say, this recipe is sure a keeper! THANKS! (Another note: if you think you have enough key limes, think again. So many little limes. Keep juicing, and then keep on going.)

    1. Hey Sarah! So happy you’re loving these and I think 2 per serving is the right thought. Ha! Key lime juice is more sweet, less tart yes. 🙂

  23. 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.

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