These delightful Mini Key Lime Pies are almost too cute to eat!
I don’t know about you, but key lime flavored anything is one of my favorite things to eat—whether it’s yogurt, ice-cream, pudding or of course, pie. The out-of-this-world tart and sweet flavor is something you can’t get from any other dessert! And while pie is always a classic go-to for me, these mini pies are the perfect bite-sized sweet treat. Plus, they’ll look so cute alongside other mini desserts or in a gift basket for loved ones.
If you weren’t aware, it’s actually most widely believed that key lime pie was invented in Key West, Florida in the late 19th century. However, there are also theories that this iconic dessert actually was created in New York City by a condensed milk manufacturer called Borden Company. But, no matter if it was made in Florida or New York first, I think we can all agree together that it’s delicious.
Now, let’s talk all things lime! These mini key lime pies actually use key lime juice, instead of regular lime juice. Key limes are smaller than Persian limes and are more aromatic and acidic. This gives the mini pies extra tang that packs a punch!
Are Mini Key Lime Pies Healthy?
While pie isn’t exactly healthy, there are different ways you can tweak this recipe to cater to your needs. If you’re looking to cut out some dairy, you can swap out the cream cheese for plant-based alternatives like cashew or almond cheese. For the sweetened condensed milk, consider using cream of coconut with some added sugar instead. If you’re looking for a whole-grain alternative to graham crackers, you could crush up whole-grain cookies and add in some crushed nuts like almonds or walnuts, too.
Why You Will Love This Recipe
You will love these mini pies for how easy and quick they are to make versus making one big pie. After you’re done making the crust, simply fill your muffin cups with the filling and voilà, they will be done in 20 minutes! All that’s left is to chill them. Plus, they make great gifts for family members or loved ones who deserve an extra sweet treat. Or you can save them all for yourself (I wouldn’t blame you!).
How to make ahead and store
If you want to prep ahead of time, make the crust and filling and store in the refrigerator covered until you are ready to start baking. Once fully assembled, baked and chilled, keep the pies in an airtight container in the fridge for up to 4 days. If you’d like to freeze them, they will likely last for up to 6 months as long you store them in an airtight container.
Serving Suggestions
This recipe will make 16 mini pies, so you can pass them around to friends and loved ones. They are also a perfect sweet delight to bring to a spring or summer party.
If you’re a key lime lover like me, there are other recipes you will absolutely love. If you want to try out a vegan option, this Vegan Key Lime Pie is DIVINE. And if you’re more of a cake lover than a pie lover, this Key Lime Cake will transport you into a whole new world. Lastly, if you’re wanting to bring a dessert to a party or get-together, these Key Lime Bars are sweet and perfectly creamy.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 5 tablespoons granulated sugar
- 4 ounces cream cheese softened
- 4 large egg yolks
- 1 can 14 ounces sweetened condensed milk
- 1/2 teaspoon lime zest plus more for garnish
- Pinch of kosher salt
- 1/2 cup key lime juice
- Whipped cream for garnish
Instructions
- Preheat the oven to 350°F (177°C). Line a standard muffin pan with 16 liners.
- Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until the mixture is coarse and resembles wet sand. Add more butter if needed to reach consistency.
- Press about 1 tablespoon of the mixture into each liner, making sure it is compact. Pre-bake the crusts for 6 minutes.
- Using an electric mixer with a paddle attachment, beat the cream cheese until smooth. Add egg yolks, then gradually mix in sweetened condensed milk, lime zest, salt, and key lime juice until combined.
- Pour the filling evenly into each crust. Bake for 15 minutes or until the pies are mostly set but the centers slightly jiggle.
- After removing from the oven, cool at room temperature, then refrigerate for at least 2 hours. Decorate with whipped cream and additional lime zest for garnish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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