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Mini Key Lime Pies Recipe

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4.1 from 4 reviews

These Mini Key Lime Pies are a delightful dessert featuring a crisp graham cracker crust filled with a tangy, creamy key lime custard. Perfectly portioned into individual servings, they are baked to set the filling gently and chilled to achieve a refreshing, smooth texture. Ideal for summer gatherings or any occasion where a zesty, sweet treat is desired.

  • Total Time: 4 hours 55 minutes
  • Yield: 18 mini pies

Ingredients

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs (180 grams)
  • ⅓ cup granulated sugar (70 grams)
  • 6 tablespoons unsalted butter, melted (85 grams)

Filling

  • 1 cup key lime juice (240 ml)
  • 2 (14-ounce) cans sweetened condensed milk (not evaporated milk!)
  • 4 large egg yolks, at room temperature

Optional Topping

  • Homemade whipped cream

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (180°C). Line two 12-count muffin pans with 18 cupcake liners. In a mixing bowl, combine the graham cracker crumbs and sugar thoroughly. Stir in the melted butter until the mixture is evenly moistened.
  2. Form and bake crust: Distribute the crumb mixture evenly among the 18 liners, using about one heaping tablespoon per liner. Press down firmly to create an even crust layer in each liner, using the bottom of a ¼ cup measuring cup to compact it. Bake the crusts for 5 minutes or until lightly browned. Remove from oven and set aside.
  3. Make the filling: Keep the oven temperature at 350°F (180°C). In a large bowl, whisk together the key lime juice, sweetened condensed milk, and egg yolks until fully combined and smooth.
  4. Fill and bake pies: Pour the filling evenly into the pre-baked crusts, filling each almost to the top but leaving a little room. Bake for 12 to 15 minutes or until the tops are just set and slightly firm to the touch.
  5. Cool and chill: Remove the pies from the oven and place the pans on a wire rack to cool completely, about 1 hour. Once cooled, carefully remove each mini pie from the liners and transfer to an airtight container. Refrigerate for at least 2 to 3 hours or until the filling is thoroughly set.
  6. Serve: Before serving, top each mini pie with a dollop of homemade whipped cream for an extra layer of richness and presentation if desired.

Notes

  • Ensure egg yolks are at room temperature for a smooth, consistent filling.
  • Do not use evaporated milk in place of sweetened condensed milk as it will change the sweetness and texture.
  • Use fresh key lime juice for the best authentic flavor; bottled juice can be used but may alter taste.
  • Press the crust firmly to avoid crumbly pies when serving.
  • Chill the pies thoroughly before serving to allow the filling to fully set for the best texture.
  • The pies can be stored covered in the refrigerator for up to 3 days.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/mini-key-lime-pies-recipe/