Mini Key Lime Pies
Just like the classic pie, but in poppable bites! These mini key lime pies are made in muffin pans and require just seven basic ingredients.
Mini desserts are so handy to have in your recipe box because they’re easy to make and share with others. My mini apple pies and mini pumpkin pies have been reader favorites for the past few years, so today I’m finally sharing my mini key lime pies!
These little pies have the same sweet-tart flavor of a classic key lime pie, but they can be eaten in about two to three bites.
They’re a great make-ahead dessert, especially for warm weather gatherings when you want to finish your meal with something refreshing. And since they’re made with just a few ingredients, they can be whipped up at a moment’s notice!
This is an easy recipe for key lime pie bites that requires minimal ingredients. You’ll find the full ingredient list and measurements in the recipe card below, but here are the main items to have on hand:
- Key limes: You can juice your own key limes if you want, but I prefer bottled key lime juice to make things easier. I really love Nellie and Joe’s Famous Key West Lime Juice.
- Graham crackers: You can either buy full graham cracker sheets and crush them yourself, or you can save time by buying pre-made graham cracker crumbs. If you’re crushing your own, you will need about 11 to 12 full sheets of graham crackers to get 1 and 1/2 cups of crumbs. If you live outside of the US, digestive biscuits are a great alternative!
- Sweetened condensed milk: Not to be confused with evaporated milk. Sweetened condensed milk is incredibly sweet and thick in consistency, which is exactly what you need for this recipe.
- Whipped cream: Optional but recommended for topping the mini pies. I like to make my own homemade whipped cream, but you can use store-bought, if desired.
How to Make Mini Key Lime Pies
Key lime pie is one of the easiest desserts you can make. You can even use the same bowl to make the graham cracker crust and the key lime filling, no need to dirty additional mixing bowls!
- Line the muffin tins: Preheat the oven to 350ºF (180°C). Line 18 muffin cups with liners.
- Make the crust: Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl.
- Divide the crust mixture between the prepared muffin tins: You’ll use about 1 heaping tablespoon of the crust mixture per pie. Be sure to press the crust firmly into the bottom of each muffin liner.
- Bake the crust: It’ll only take about 5 minutes for the crust to lightly brown.
- Make the filling: While the crusts bake, whisk together the key lime juice, sweetened condensed milk, and egg yolks.
- Bake the pies: Divide the filling between the pre-baked crusts, then bake until the tops of the pies are just set.
- Cool completely and chill: Let the pies cool to room temperature before placing them in an airtight container and refrigerating them for 2 hours.
- Serve: When ready to eat, dollop with whipped cream.
Frequently Asked Questions
Can This Recipe Be Halved?
Yes, this recipe will make 18 mini key lime pies, but can easily be cut in half to make a smaller batch of 9.
Can This Recipe Be Used to Make a Full-Sized Pie?
If you’d like to make a classic key lime pie, I recommend following my key lime pie recipe. It’s very similar to this recipe, but baked in a 9-inch pie plate instead.
Can This Recipe Be Made with Regular Lime Juice?
Yes, you may substitute an equal amount of lime juice if you don’t have any key limes on hand.
Storage & Freezing Instructions
These mini key lime pies may be stored in an airtight container in the refrigerator for up to 4 days.
They will also freeze well for up to 3 months. Thaw them overnight in the refrigerator and top with whipped cream right before serving.
- I topped these mini key lime pies with homemade whipped cream. If you know the pies will be sitting out longer, consider making my stabilized whipped cream instead.
- To make it easier to pack the crusts into the liners, I like to use the bottom of a 1/4 cup measuring cup.
- Feel free to use bottled key lime juice to save yourself some time.
More Citrus Recipes to Try!
Mini Key Lime Pies
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs (180 grams)
- ⅓ cup granulated sugar (70 grams)
- 6 tablespoons unsalted butter melted (85 grams)
Key Lime 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
- Homemade whipped cream optional
- To make the graham cracker crust: Preheat the oven to 350°F (180°C). Line two 12-count muffin pans with 18 liners and set aside.
- Add the graham cracker crumbs and sugar to a mixing bowl and mix until well combined. Stir in the melted butter until all of the crumbs are moistened.
- Evenly distribute the mixture between all 18 liners, about 1 heaping tablespoon per liner. Firmly press the graham cracker crusts down into one even layer, I like to use the bottom of a ¼ cup measuring cup for this step.
- Bake for 5 minutes or until lightly browned. Remove from the oven and set aside while you make the filling.
- Keep the oven temperature at 350°F (180°C).
- To make the key lime pie filling: Combine the key lime juice, sweetened condensed milk, and egg yolks in a large mixing bowl and whisk until fully combined.
- Evenly distribute the filling between all 18 liners in the muffin pans, filling each one almost to the top (there should still be a little room).
- Bake for 12 to 15 minutes or until the tops of the pies are just set.
- Remove from the oven and transfer to a wire rack. Allow to cool completely in the pans, about 1 hour. Once cooled, remove the mini pies, place them in an airtight container, and refrigerate for at least 2 to 3 hours or until set.
- Top with whipped cream right before serving.