🥧 Mini Key Lime Pies
These are tangy, creamy, and perfectly portioned for dessert. They have a buttery graham cracker crust and a silky key lime filling.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
Filling
- 3 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- ½ cup key lime juice (fresh or bottled)
- 1 tsp lime zest
Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- Lime zest or thin lime slices for garnish
Instructions
1. Prepare the Crust
- Preheat oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press mixture into mini muffin tins or small tart pans.
- Bake 5–7 minutes until lightly golden. Let cool.
2. Make the Filling
- In a bowl, whisk egg yolks until smooth.
- Add sweetened condensed milk, key lime juice, and lime zest. Mix until fully combined.
3. Fill and Bake
- Pour filling into prepared crusts.
- Bake 10–12 minutes until the edges are set but the center is slightly jiggly.
- Remove from oven and cool to room temperature, then chill for at least 1–2 hours.
4. Prepare the Whipped Cream
- Beat heavy cream with powdered sugar until soft peaks form.
- Pipe or spoon over chilled mini pies.
5. Garnish
- Sprinkle lime zest or place a thin lime slice on top for decoration.
Tips
- Use fresh key lime juice for the best tangy flavor.
- Make ahead: pies can be stored in the fridge for up to 3 days.
- For a fun twist, add a small layer of crushed pistachios or toasted coconut on top.
If you want, I can also provide a no-bake version that’s faster but still creamy and tart.
