Mini Key Lime Pies
Creamy, citrusy, and easy to make, these Mini Key Lime Pies are a crowd-pleasing dessert for parties, potlucks, and citrus lovers!
Equipment
- traditional muffin pan
- 2 Mixing bowls
- liquid measuring cup (optional)
Ingredients
- 1 (14 ounce) can sweetened condensed milk
- 4 large eggs
- 1/2 cup key lime juice OR regular lime juice approx. 1 lb. of Key limes OR 4-5 regular limes
- 2 cups finely crushed Graham crackers (12 sheets)
- 1/4 cup all-purpose flour
- 1/2 cup salted butter OR unsalted butter + 1/4 teaspoon sea salt melted
- Optional topping: whipped cream
Instructions
- Preheat oven to 350℉ and line muffin pan with liners.
- Add the sweetened condensed milk, eggs, and lime juice to a mixing bowl. Use a hand mixer to blend into a smooth mixture (about 15 seconds), being sure to scrape the sides and bottom of bowl with a spatula.
- In another mixing bowl add the crushed Graham crackers, flour, and melted butter, and stir to combine.
- Divide the Graham cracker mixture evenly amongst each muffin pan liner, then use a cup, shot glass, or equivalent to mash the mixture into a solid crust.
- Fill the liners with the Key lime pie batter. Optional, but for easy pouring, I like to pour it into a liquid measuring cup. Bake for 14-15 minutes, or until the edges have set and the middle has a slight jiggle to it. Let them cool on the counter for 30 minutes then refrigerate (at least 2 hours) until needed. Enjoy! *Optional - top with whipped cream when serving.
Notes
- I've made these with Key lime juice and regular lime juice and both are great. Key limes give it a more tart, tangy lime flavor.
- I have not tested this recipe with bottled Key lime juice.
- You can add the Graham crackers to a food processor and blend until fine or place Graham crackers in baggie and crush with a rolling pin.
- Store Mini Key Lime Pies in an air-tight container in the fridge for up to 3 days or freeze in freezer-safe packaging for up to 1 month.
Tried this recipe?Let us know how it was!