Description
These Mini Key Lime Pies feature a buttery graham cracker crust filled with a zesty key lime filling and topped with light whipped cream. Perfect for gatherings or a refreshing dessert at home, they offer a delightful balance of sweet and tangy flavors in a bite-sized treat. Enjoy them chilled for the best experience!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh key lime juice (about 4–6 key limes)
- 1 tablespoon lime zest (from about 1 key lime)
- 2 large egg yolks
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Extra lime slices and zest for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine graham cracker crumbs and granulated sugar. Mix until well combined.
- Pour in melted butter and stir until the mixture resembles wet sand.
- Lightly grease a mini muffin tin with cooking spray or butter.
- Scoop the graham cracker mixture into each muffin cup, pressing it firmly into the bottom and up the sides.
- Bake in the preheated oven for 8-10 minutes, or until lightly golden. Let cool completely in the muffin tin.
- In a large mixing bowl, combine sweetened condensed milk, fresh key lime juice, lime zest, and egg yolks. Whisk until smooth.
- Spoon the key lime filling into each cooled crust, filling them almost to the top.
- Gently tap the muffin tin on the counter to remove air bubbles.
- Bake for an additional 10-12 minutes, until the filling is set but slightly jiggly in the center.
- Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
- In a medium mixing bowl, add heavy whipping cream and powdered sugar. Beat on medium-high speed until soft peaks form (3-5 minutes).
- Pipe or dollop the whipped cream on top of each mini key lime pie.
- Garnish with lime slices and zest if desired.
- Serve chilled and enjoy!
Notes
- For best results, use fresh key limes for the juice and zest.
- Be careful not to overbeat the whipped cream to avoid turning it into butter.
- These mini pies can be made a day in advance for convenience.
- Prep Time: 30 minutes
- Cook Time: 20 minutes