Mini Key Lime Pies

A perfectly zesty, addictive mini dessert, these easy-to-make, mini key lime pies are made in muffin pans and require only a few ingredients. 

I’ve always wanted to make a key lime pie, so when I stumbled upon a whole bunch of key limes on sale at my grocery store, I scooped them up. I decided to make a recipe for mini key lime pies from Sally’s Baking Addiction that looked fun. The key limes take time to juice, but it’s worth the effort. The mini key lime pies were delicious, with a sweet, buttery crust and a perfect tart-and-sweet filling.

Mini Key Lime Pies

Crust:

• 1½ cups graham cracker crumbs (about 12 full sheet graham crackers)
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar

Filling:

• 4 oz full-fat brick cream cheese, softened to room temperature
• 4 large egg yolks
• 1 (14-oz) can of full-fat sweetened condensed milk
• ½ cup key lime juice (about 20 key limes)

Serving:

• Whipped cream
• Lime zest

How to Make Mini Key Lime Pies:

Preheat the oven to 350 degrees. Line 2 muffin trays, 1 with 12 cupcake liners and 4 in a second tray (since this recipe makes only around 16). Set pans aside.

Prepare the crust by placing 12 whole graham cracker sheets in a food processor or blender to grind them into fine crumbs.

Combine the fine crumbs, melted butter, and sugar in a small bowl until well combined. The mixture will be thick, coarse, and sandy.

Press a heaping tablespoon of graham cracker mixture down into each liner, making sure the crust is tight and very compact.

Pre-bake the crusts for 5 minutes. Remove from the oven.

Prepare the filling by beating 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.

Pour the filling evenly into each crust.

Place in the oven and bake for 15–16 minutes, or until the centers of the pies only slightly jiggle.

Remove from oven and allow the pies to cool at room temperature in the pan set on a wire cooling rack.

Once cool, place the muffin trays in the refrigerator for at least 2 hours.

To serve, once chilled, top the key lime pies with whipped cream and lime zest if desired. Enjoy.

Store leftover pies in the refrigerator (covered) for up to 1 week.