Description
These Mini Key Lime Pies are delightful bite-sized desserts featuring a crunchy graham cracker crust and a tangy, creamy key lime filling. Baked in muffin pans for easy serving, they are perfect for parties or a refreshing treat anytime. Topped with optional homemade whipped cream, these pies balance sweet and tart flavors in every poppable piece.
Ingredients
Units
Scale
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (180 grams)
- 1/3 cup granulated sugar (70 grams)
- 6 tablespoons unsalted butter, melted (85 grams)
Key Lime Pie 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
Topping (Optional)
- Homemade whipped cream
Instructions
- Prepare the crust: Preheat your oven to 350°F (180°C). Line two 12-count muffin pans with 18 liners and set aside. In a mixing bowl, combine the graham cracker crumbs and sugar until well mixed. Stir in the melted butter to moisten all crumbs evenly.
- Form and bake crusts: Distribute the graham cracker mixture evenly across all 18 liners, approximately one heaping tablespoon per liner. Press the mixture down firmly using the bottom of a ¼ cup measuring cup to create an even crust layer. Bake for 5 minutes or until lightly browned. Remove and set aside.
- Make the filling: Maintain the oven temperature at 350°F (180°C). In a large mixing bowl, whisk together the key lime juice, sweetened condensed milk, and egg yolks until fully incorporated and smooth.
- Fill and bake pies: Pour the filling evenly into each crust-lined liner, nearly to the top but leaving a small gap. Bake in the oven for 12 to 15 minutes, or until the pie tops are just set and no longer jiggly.
- Cool and chill: Remove the pies from the oven and place the pans on a wire rack to cool completely for about 1 hour. Once cooled, transfer the mini pies to an airtight container and refrigerate for at least 2 to 3 hours to allow them to fully set.
- Serve: Before serving, optionally top each mini pie with homemade whipped cream for added creaminess and decoration. Enjoy your refreshing mini key lime pies!
Notes
- These mini key lime pies capture the classic flavor in convenient, bite-sized form.
- Ensure egg yolks are at room temperature for a smooth filling.
- Refrigeration is crucial for the filling to set properly before serving.
- Use sweetened condensed milk, not evaporated milk, for authentic sweetness and texture.
- Pressing the crust firmly results in a solid base that holds the filling well.
Nutrition
- Serving Size: 1 mini pie
- Calories: 190
- Sugar: 22g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
