Mini Key Lime Pies

These mini key lime pies have all the flavors of a classic key lime pie in a perfectly portioned individual dessert. With a buttery graham cracker crust, creamy key lime filling, and a dollop of whipped cream on top, they’re an easy make-ahead dessert that’s perfect for summer gatherings, cookouts, or anytime you’re craving something sweet and tangy.

 

I’ve always had a soft spot for key lime pie. There’s something about that combination of tart lime filling and buttery graham cracker crust that feels like summer to me. But sometimes I don’t want to make a full pie, especially if I’m serving a smaller group or bringing dessert to a gathering where individual portions are easier to serve.

That’s exactly why I created these mini key lime pies. They have all the flavor and texture of the classic version, but they’re baked in a muffin pan so everyone gets their own pie. No slicing required.

I also kept the filling simple and traditional. Sweetened condensed milk creates that smooth, creamy texture key lime pie is known for, while egg yolks help the filling set properly. And if you can’t find fresh key limes, don’t worry. Regular limes or bottled key lime juice work beautifully here too.

Ingredients

For the crust

• Graham cracker crumbs: You can crush your own graham crackers in a food processor or use store-bought crumbs. If you can’t find graham crackers you can use digestive biscuits or Nilla wafers.
• Granulated sugar
• Unsalted butter: Melted butter helps bind the crust together.

For the filling

• Sweetened condensed milk: Do not substitute evaporated milk. They are not interchangeable.
• Key lime juice: Fresh key limes, regular limes, or bottled key lime juice all work well.
• Egg yolks: Room temperature yolks incorporate more easily into the filling.
• Lime zest: Adds extra lime flavor without making the filling overly tart.
• Fine sea salt

For serving

• Whipped cream: I recommend adding it just before serving.

How to make mini key lime pies

Start by preheating your oven and lining a standard muffin pan with paper liners. The liners make removing the pies much easier after chilling.

To make the crust, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. When you squeeze a little between your fingers, it should hold together. If you’ve ever made a cheesecake crust, this process will feel very familiar.

Divide the mixture among the muffin cups and press it firmly into the bottom of each liner. You can use a pie tamper, or use the bottom of a small measuring cup to create an even layer. Pressing firmly is important because it helps the crust hold together once the pies are chilled.

Bake the crusts for 5 minutes before adding the filling. This quick bake helps set the crust and keeps it crisp beneath the creamy filling.

While the crusts cool, prepare the filling. Whisk together the sweetened condensed milk, key lime juice, egg yolks, lime zest, and salt until completely smooth. You’ll notice the mixture begins to thicken slightly as the lime juice reacts with the condensed milk. That’s exactly what you want.

Divide the filling among the muffin cups, filling each nearly to the top. The pies won’t rise much in the oven, so it’s fine to fill them generously.

Bake until the pies are mostly set but still have a slight wobble in the center, about 15 minutes. This is one of the most important parts of the recipe. If you wait until they’re completely firm in the oven, they’ll likely be overbaked. The centers should jiggle slightly when you gently move the pan. They’ll continue setting as they cool.

Allow the pies to cool completely at room temperature before transferring them to the refrigerator. Chilling for at least two hours gives the filling time to fully set and develop its smooth, creamy texture.

Just before serving, top each pie with whipped cream. I like to add a little extra lime zest on top for color and flavor.

Recipe Tips

• Don’t overbake the pies. The centers should still have a slight wobble when you remove them from the oven. They’ll continue setting as they cool and chill.
• Press the crust firmly into the liners. A firmly packed crust is less likely to crumble when you remove the pies from the muffin pan.
• Use bottled key lime juice if needed. Fresh key limes can be difficult to find and you’ll need quite a few of them. Bottled key lime juice works great in this recipe.
• Chill before serving. While it may be tempting to dig in right away, the pies need at least 2 hours in the refrigerator for them to be set.

Storage

Store the mini key lime pies covered in the refrigerator for up to 4 days. For the best texture, wait to add the whipped cream until just before serving.

These pies freeze surprisingly well. Allow them to cool completely and chill first. Once chilled, place them in an airtight container and freeze for up to 2 months.

Thaw overnight in the refrigerator before serving. Add whipped cream after thawing.

More Recipes To Try

If you’re a fan of easy summer desserts, be sure to try my strawberry cream cheese pie, my no-bake peanut butter pie, and banana cream pie.

Looking for something fruity? My blueberry crumble pie and peach crumble pie are always favorites during the warmer months.

And if you’ve never tried Atlantic beach pie, it’s a sweet-and-salty dessert that’s perfect for anyone who loves citrus desserts.