Small Batch Key Lime Pie

This Small Batch Key Lime Pie has a buttery graham cracker crust and a smooth, creamy lime filling with just the right balance of sweet and tart. Instead of a traditional pie plate, it’s baked in a loaf pan and makes 8 small slices or about 4 larger ones—perfect when you want Key lime pie without a full-size dessert.

 

I love Key lime pie, but sometimes I just don’t need an entire pie sitting in my refrigerator. And I love my mini key lime pies but I save those for a party. So I wanted to scale down this classic dessert into something that still feels like a real Key lime pie, just in a much more manageable size to enjoy on a weeknight at home.

And you don’t need a special small pie plate to make it. I bake this version right in a 9×5-inch loaf pan – like my small batch bread pudding, small batch apple cobbler, and small batch peach cobbler – which gives you a nice ratio of buttery graham cracker crust to creamy filling and makes it easy to cut into individual slices.

I also tested this with both Key limes and regular limes, and both work beautifully. Key limes will give you that classic flavor, but regular lime juice is an easy option when Key limes aren’t available. Either way, don’t skip the lime zest—it gives the filling an extra boost of fresh lime flavor.

Ingredients

For the Graham Cracker Crust

• Graham cracker crumbs: Crush the crackers into fine crumbs so the crust holds together when sliced. Gluten-free graham crackers also work.
• Granulated sugar
• Unsalted butter: Melt the butter before combining it with the graham cracker crumbs.

For the Key Lime Filling

• Sweetened condensed milk: Be sure you’re using sweetened condensed milk, not evaporated milk.
• Key lime juice: Fresh Key lime juice works wonderfully, but bottled Key lime juice can save you from squeezing a lot of tiny limes. Regular lime juice also works.
• Egg yolks: Bring the yolks to room temperature so they incorporate easily into the filling.
• Lime zest: Zest your lime before juicing it—it’s much easier!
• Fine sea salt
• Whipped cream: I like to add this just before serving.

How to Make Mini Key Lime Pie

1. Prepare the loaf pan.

Preheat the oven to 350°F (180°C) and position a rack in the center of the oven. Lightly grease a 9×5-inch loaf pan or line it with parchment paper. You can also use a smaller loaf pan if you want it a bit thicker but you will need to bake it a bit longer.

I prefer parchment paper if I want to remove the whole pie before slicing. Leave a little parchment overhang on the sides so you can use it as handles once the pie is completely chilled.

2. Make the graham cracker crust.

Pulse the graham crackers in a food processor until you have fine crumbs. Transfer the crumbs to a small mixing bowl and stir in the granulated sugar and melted butter until evenly combined.

The mixture should resemble wet sand and hold together when you press some between your fingers.

Press the crust evenly across the bottom and slightly up the sides of the prepared loaf pan. You want it firmly packed enough to hold together, but don’t press it down excessively. Packing a graham cracker crust too tightly can make it very hard once baked.

3. Bake the crust.

Bake the graham cracker crust for 10 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the filling.

Prebaking helps set the crust before you add the wet filling, giving you a sturdier base that’s easier to slice.

4. Make the Key lime filling.

In a large mixing bowl, whisk together the sweetened condensed milk, Key lime juice, egg yolks, lime zest, and salt until smooth and completely combined.

You don’t need a mixer for this filling. Whisk just until everything comes together into a smooth mixture.

Pour the filling over the warm graham cracker crust and spread it evenly.

5. Bake the Key lime pie.

Bake for 18–20 minutes. The filling should look set around the edges but still be slightly soft and wobbly in the center.

Don’t wait for the middle to become completely firm in the oven. The filling will continue to set as it cools and then firm up further in the refrigerator. Overbaking can take away from that smooth, creamy texture you want in Key lime pie.

6. Cool and chill.

Place the loaf pan on a wire rack and let the pie cool completely at room temperature.

Once cool, cover the pan and refrigerate the pie for at least 2 hours. The chilling time isn’t just about serving the pie cold—it gives the filling time to fully set so you can cut clean slices.

Once chilled, slice into 8 small pieces or about 4 larger slices. Top each piece with whipped cream and additional lime zest before serving.

Recipe Tips

• Don’t pack the graham cracker crust too tightly. Press it firmly enough that it holds together, but don’t compact it as hard as possible. An overly packed crust can become very hard after baking and difficult to cut.
• Make sure you grab sweetened condensed milk. Evaporated milk isn’t interchangeable here. Sweetened condensed milk provides both the sweetness and thick, creamy consistency needed for the filling.
• Don’t judge doneness by firmness alone. The edges should look set, but the center should still have a slight wobble when you gently move the pan. It will continue setting as it cools and chills.
• Don’t skip the chilling time. Refrigerate the pie for at least 2 hours before slicing. If the filling is still warm, it won’t have the firm, creamy consistency you need for clean slices.
• Use parchment for easy removal. Leave enough parchment hanging over the long sides of your loaf pan to lift the chilled pie out before slicing.

Storage and Freezing

Because this Key lime pie contains eggs and dairy, don’t leave it at room temperature for more than 2 hours. Once cooled, keep it covered in the refrigerator.

Store the pie covered in the refrigerator for up to 2–4 days. For the best presentation, I recommend storing it without the whipped cream and adding the whipped cream just before serving.

You can also freeze any leftovers. Let it cool and chill completely, then wrap the whole pie or individual slices well in plastic wrap and place them in a freezer-safe container. Freeze without the whipped cream for up to 1–2 months. Label the container with the recipe name and freezing date.

Thaw the frozen pie overnight in the refrigerator before serving. Since Key lime pie is meant to be served chilled, there’s no need to reheat it after freezing.

More Recipes to Try

If you love making classic desserts in smaller portions, try my Apple Crumble for Two, Small Batch Apple Cobbler, Brownies for Two, or Small Batch Cheesecake next.

They’re all made for those times when you want a homemade dessert without committing to a full-size batch.