Key lime pie is summer in a crust. Mini versions? Even better.
Buttery graham crust. Tangy, sweet lime filling. Fluffy whipped cream. 20 minutes. No oven. No slicing. Just grab and gobble.
Ingredients
Makes 12 mini pies (muffin tin size).
For the Crust:
- 1½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Key Lime Filling:
- 1 can (14 oz) sweetened condensed milk
- ½ cup key lime juice (fresh or bottled)
- 1 tbsp key lime zest
- 3 large egg yolks
For Topping:
- ½ cup heavy cream
- 1 tbsp powdered sugar
- ¼ tsp vanilla extract
- Lime zest or slices for garnish
Step-by-Step Instructions
Step 1: Prep the Pan
- Line a 12-cup muffin tin with paper liners.
Step 2: Make the Crust
- Mix graham crumbs, melted butter, and sugar. Press 2 tbsp mixture into each liner.
- Use a small glass or measuring cup to press firmly.
Step 3: Make the Filling
- Whisk condensed milk, key lime juice, lime zest, and egg yolks until smooth and thickened (about 2 minutes).
Step 4: Fill and Chill
- Spoon filling evenly into crusts (about 2 tbsp each).
- Refrigerate at least 4 hours (overnight is better).
Step 5: Make Topping and Serve
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Pipe or dollop onto chilled pies. Garnish with lime zest or slices.
Summary
Prep Time: 20 minutes | Chill Time: 4+ hours | Total Time: ~4.5 hours
Yield: 12 mini pies
Difficulty: Easy
Storage Notes
Fridge:
Store in refrigerator for up to 5 days (cream topping is perishable).
Freezer Friendly:
Freeze unfilled crusts for 2 months. Freeze filled pies (without cream) for 2 months.
Pro Tip:
Bottled key lime juice works great. No need to juice tiny limes.
