Mini Key Lime Pies: Tiny Treats with a Big, Sassy Bite
Craving a burst of flavor? These easy Mini Key Lime Pies are perfectly portioned, incredibly tangy, and require minimal effort.
Equipment
- Muffin tin (standard size, 12 cups)
- Measuring cups and spoons (accuracy is key, even for small things)
- Mixing bowls (a couple should do the trick)
- Electric mixer (handheld or stand – your arm will thank you)
- Rubber spatula or spoon (for smooth moves)
- Citrus juicer (for extracting that precious key lime juice)
- Zester (optional, for a little extra lime oomph)
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs about 10-12 full graham crackers, crushed
- ¼ cup granulated sugar a little sweetness never hurt
- 6 tablespoons unsalted butter melted (the glue that holds it all together)
For the Filling:
- 1 14 ounce can sweetened condensed milk (the magic ingredient)
- ½ cup freshly squeezed key lime juice the star of the show!
- 2 large egg yolks for richness and binding
- 1 teaspoon key lime zest optional, but highly recommended for extra flavor
For the Topping (Optional, but Recommended for Extra Sass):
- ½ cup heavy cream cold (for a dollop of deliciousness)
- 1 tablespoon powdered sugar for a touch of sweetness
- Lime slices or zest for garnish (for that final flourish)
Instructions
The Mini Method (Instructions):
- Crust Time: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until well combined.
- Press It In: Divide the graham cracker mixture evenly among the 12 muffin cups. Use the back of a spoon or your fingers to firmly press the crumbs into the bottom and slightly up the sides of each cup.
- Pre-Bake: Bake the crusts for 8-10 minutes, until lightly golden. Remove from the oven and let them cool slightly while you make the filling.
- Lime Love: In a separate bowl, whisk together the sweetened condensed milk, key lime juice, egg yolks, and key lime zest (if using) until smooth.
- Fill 'Em Up: Pour the key lime filling evenly into the pre-baked crusts.
- Bake Again: Return the muffin tin to the oven and bake for another 12-15 minutes, or until the filling is just set (it should jiggle slightly in the center).
- Chill Out: Remove the mini pies from the oven and let them cool completely in the muffin tin. Then, transfer the tin to the refrigerator and chill for at least 2-3 hours, or preferably overnight, to allow them to fully set.
- Whip It Good (Optional Topping): Just before serving, if you're feeling fancy, whip the cold heavy cream with the powdered sugar until soft peaks form.
- Serve & Savor: Carefully remove the mini pies from the muffin tin. Top each one with a dollop of whipped cream and a slice of lime or a sprinkle of zest for that final sassy touch. Prepare for a burst of flavor!
Notes
Pro-Tips for Mini Pie Perfection:
Freshly squeezed is best: Don't even think about using bottled key lime juice. The fresh stuff makes all the difference.
Don't overbake: You want the filling to be set but still slightly jiggly. Overbaking can lead to a rubbery texture.
Chill time is crucial: Patience is a virtue, especially when it comes to letting these mini pies fully chill and set.
Get creative with the crust: If you're feeling adventurous, try adding a pinch of cinnamon or ginger to the graham cracker crust.
Make ahead magic: These mini pies are perfect for making ahead of time. They'll keep well in the refrigerator for up to 3-4 days.
Don't overbake: You want the filling to be set but still slightly jiggly. Overbaking can lead to a rubbery texture.
Chill time is crucial: Patience is a virtue, especially when it comes to letting these mini pies fully chill and set.
Get creative with the crust: If you're feeling adventurous, try adding a pinch of cinnamon or ginger to the graham cracker crust.
Make ahead magic: These mini pies are perfect for making ahead of time. They'll keep well in the refrigerator for up to 3-4 days.