Mini Key Lime Pies
Bite-sized mini key lime pies with tangy citrus filling, creamy texture, and a crunchy graham cracker crust. Perfect for parties or portion control.
Print Pin Servings: 12 mini pies
Calories: 200kcal
Cost: $10–$12
Equipment
- 1 Mini tart pans with removable bottoms or standard muffin tin
- 1 Food processor for graham cracker crumbs
- 1 Electric mixer / stand mixer for filling
- 1 Citrus zester or microplane for lime zest
- 1 Fine-mesh strainer for juice
- - Measuring cups/spoons
- - Mixing bowls various sizes
- 1 Rubber spatula for folding
Ingredients
Crust
- 1 ½ cups Graham crackers crushed
- 6 tablespoon Unsalted butter melted
- 3 tablespoon Granulated sugar for crust
Filling
- 8 oz Cream cheese softened
- 14 oz Sweetened condensed milk
- ½ cup Fresh key lime juice strained
- 1 tablespoon Key lime zest
- 2 large Eggs room temperature
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Topping
- 1 cup Heavy whipping cream whipped, topping
- 2 tablespoon Powdered sugar for whipped cream
- Lime wheels or zest garnish
Instructions
- Crush graham crackers, mix with butter and sugar.
- Press mixture into pans and chill for 30 minutes.
- Whisk lime juice, zest, and sweetened condensed milk together.
- Beat cream cheese until smooth, then blend in the lime mixture and eggs.
- Pour filling into crusts and bake at 325°F for 12–15 minutes.
- Let cool, then refrigerate for 2 hours.
- Top with whipped cream and garnish with lime zest or wheels.
Notes
For the best texture, allow pies to chill thoroughly. You can prepare the crusts and filling a day in advance for easy assembly.
Nutrition
Serving: 75g | Calories: 200kcal | Carbohydrates: 25g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 40mg | Sodium: 110mg | Potassium: 90mg | Fiber: 1g | Sugar: 18g | Vitamin A: 350IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 0.6mg