🥧 Mini Key Lime Pies
Option 1: Baked Mini Key Lime Pies
Ingredients (makes 12 mini pies):
For the crust:
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1 cup graham cracker crumbs (about 8 whole crackers)
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3 tbsp sugar
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5 tbsp unsalted butter, melted
For the filling:
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1 can (14 oz) sweetened condensed milk
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4 large egg yolks
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1/2 cup key lime juice (fresh or bottled)
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1 tsp lime zest (optional, but recommended)
Topping:
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Whipped cream
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Extra lime zest or slices for garnish
🧁 Instructions:
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Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease a mini tart pan.
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Make the crust:
Mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press into the bottom of each muffin cup (~1 tbsp per cup). Bake for 5–6 minutes, then let cool slightly. -
Make the filling:
In a bowl, whisk together sweetened condensed milk, egg yolks, key lime juice, and zest until smooth. -
Fill and bake:
Spoon the filling into the crusts (about 2 tablespoons per cup). Bake for 10–12 minutes, until set but still slightly jiggly in the center. -
Cool and chill:
Cool at room temp for 30 minutes, then refrigerate for at least 2 hours (or overnight). -
Top and serve:
Add whipped cream and garnish with lime zest or slices just before serving.
🥄 Option 2: No-Bake Mini Key Lime Pies
Crust: Same as above — just chill for 1 hour instead of baking.
Filling:
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8 oz cream cheese, softened
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1/2 cup sweetened condensed milk
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1/3 cup key lime juice
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1 tsp lime zest
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Optional: 1/4 cup sour cream for tang
Mix filling, spoon into chilled crusts, and refrigerate for 2–4 hours until set. Top with whipped cream.
💡 Tips:
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Use bottled Nellie & Joe’s Key Lime Juice for convenience and classic flavor.
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Make them in mini tart pans, muffin tins, or even shot glasses for cute presentations.
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Store in fridge for 3–4 days, or freeze (without topping) for up to 1 month.
Want a keto version, gluten-free crust, or dairy-free variation? Just say the word!