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mini key lime pies

Deliciously tart and creamy mini key lime pies with a buttery graham cracker crust, perfect for a refreshing dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
Filling
  • 2 large egg yolks
  • 1/2 cup sweetened condensed milk
  • 1/4 cup fresh key lime juice
  • 1 teaspoon lime zest
Topping
  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Prepare the crust
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
  3. Press the mixture evenly into the bottom and sides of mini pie pans.
  4. Bake the crusts in the preheated oven for 8-10 minutes until lightly golden. Remove and let cool.
Make the filling
  1. In a clean mixing bowl, whisk together egg yolks, sweetened condensed milk, key lime juice, and lime zest until smooth.
  2. Pour the filling into the cooled crusts, filling them about 3/4 full.
  3. Bake in the oven for an additional 10-12 minutes until set. Remove and let cool to room temperature.
Prepare the topping
  1. In a mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
  2. Top each mini pie with a generous dollop of whipped cream.
  3. Chill in the refrigerator for at least 1 hour before serving.

Notes

For an extra touch, garnish with lime slices or additional lime zest before serving.