Mini Key Lime Pies
Servings: 8 servings
Calories: 260kcal
Ingredients
For the crust:
- ¾ cup (5-6 full rectangle graham crackers, 90 g) graham crackers
- 2 Tablespoons (25 g) granulated sugar
- 3 Tablespoons (42 g) unsalted butter melted
For the pie:
- 14 ounces (1 can) sweetened condensed milk
- ½ cup (120 ml) key lime juice
- 2 large egg yolks room temperature
- ½ teaspoon grated lime zest about ½ lime or 1-2 key limes
- ⅛ teaspoon fine sea salt
- Whipped cream for serving
Instructions
Make crust:
- Prep your oven. Preheat the oven to 350°F (180℃) and place a rack in the center of the oven. Place muffin cups into a muffin pan.
- Make the crust. In a food processor, grind the graham crackers into fine crumbs. Add the crumbs to a small mixing bowl. Add the sugar and butter and stir together until it the mixture comes together. ¾ cup (5-6 full rectangle graham crackers, 90 g) graham crackers 2 Tablespoons (25 g) granulated sugar 3 Tablespoons (42 g) unsalted butter
- Form crusts. Divide the mixture evenly into each muffin cup (about a Tablespoon each). Press the crust down evenly into the bottom of each muffin cup. Bake for 5 minutes. Remove from the oven and let cool on a wire rack.
Make the filling:
- Make the filling. In a large bowl, whisk together the condensed milk, key lime juice, egg yolks, lime zest, and the salt until smooth. Divide mixture into each muffin cup and fill about each one almost to the top. 14 ounces (1 can) sweetened condensed milk ½ cup (120 ml) key lime juice 2 large egg yolks ½ teaspoon grated lime zest ⅛ teaspoon fine sea salt
- Bake the pies. Bake for 15 minutes, until the pies are set but still a little wobbly and soft looking in the middle. Remove from the oven and let cool completely on a wire rack. Cover and store in the refrigerator for at least 2 hours. Top each with whipped cream before serving.
Video
Notes
- Storing: I store them in my fridge covered for up to 2 days (but I've had good luck having it last a couple days longer!). I store mine without whipped cream and top the pies with whipped cream right before serving.
- Make Ahead: Yes you can make the pies up to two days ahead of time, and the whipped cream up to 3 days ahead of time. Store them each, separate, covered, in your fridge.
- Fresh Key limes: You will need quite a few key limes as they are smaller (about 8-10). Or use bottled key lime juice if need be.
- Regular limes: Can use regular lime juice and it turned out great.
- Gluten Free: Just use gluten free graham crackers instead.
- Graham Cracker Substitution: Gingernsap cookies or Nilla wafers would be a great substitution.
Nutrition
Calories: 260kcal | Carbohydrates: 37g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 158mg | Potassium: 211mg | Fiber: 0.5g | Sugar: 32g | Vitamin A: 328IU | Vitamin C: 3mg | Calcium: 156mg | Iron: 1mg