Why You’ll Love Mini Key Lime Pies Recipe
The mini size makes them fun, share-worthy and easy to serve without slicing a full sized pie.
The lime filling hits a wonderful balance of tartness and sweetness, giving a fresh, lively flavour.
Using ready-made mini crusts keeps prep time short and simple.
The homemade whipped cream adds a rich, light finish that complements the sharp lime.
They chill for a few hours, so you can get ahead and have them ready for guests or dessert time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 3‑inch mini graham cracker crusts
21 oz sweetened condensed milk
2 large eggs
8 oz key lime juice
1 thinly sliced lime (optional garnish)
For the homemade whipped cream:
1 cup heavy whipping cream
3‑4 TBSP powdered sugar
1 tsp pure vanilla extract
Directions
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Preheat your oven to 350 °F (≈175 °C).
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In a bowl, gently mix the eggs and the sweetened condensed milk using a hand mixer.
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With the mixer on low speed, slowly add the key lime juice and continue mixing until fully incorporated.
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Pour the lime filling into each of the 12 mini graham cracker crusts.
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Bake at 350 °F for about 8‑10 minutes. The filling should still be wiggly and pale — it should not brown.
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Remove from the oven and allow to cool completely on a cooling rack.
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Once cooled, transfer the pies to the refrigerator and chill for 2‑3 hours (or even overnight if preferred) until nicely cold.
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While the pies chill, prepare the whipped cream: place the hand-mixer beaters and a large glass or stainless bowl in the freezer for about 10‑15 minutes to chill.
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Add the heavy whipping cream, powdered sugar and vanilla extract to the chilled bowl. Start mixing on low, then increase to medium-high until soft or stiff peaks form. Chill the whipped cream until ready to use.
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Before serving, top each mini pie with a dollop or piped swirl of the whipped cream and garnish with a thin lime slice if desired.
Servings and timing
Servings: 12 mini pies
Prep time: ~15 minutes
Cook/bake time: ~10 minutes
Chill time: ~2 hours (or longer/overnight for best results)
Total time (including chilling): ~2 hours 25 minutes
Variations
Use a full-size graham cracker crust to make a standard pie instead of minis.
Add a teaspoon of lime zest into the filling for extra citrus aroma.
Swap out the whipped cream for a dollop of vanilla Greek yogurt or a small scoop of coconut whipped cream for a different twist.
Use gluten-free graham cracker crumbs or gluten-free crusts for a gluten-free version.
For an extra crunchy topping, sprinkle chopped toasted pecans or coconut flakes on the whipped cream.
Storage/Reheating
Store the mini pies in the refrigerator, covered (either with plastic wrap over a dish or in a sealed container), for up to 4 days.
Do not attempt to reheat custard-style pies; they are best served cold.
If you prepare in advance, you can assemble and chill the pies the day before serving.
Freezing is possible though not tested extensively — if freezing, wrap individually to avoid freezer burn and thaw in the refrigerator before serving.
FAQs
What kind of lime juice should I use?
You can use bottled key lime juice or freshly squeezed limes if you can find them; the flavour of key lime is preferred for that signature taste.
Can I make the crust from scratch instead of using store-bought mini crusts?
Yes — you can prepare your usual graham cracker crust recipe, press it into mini tart pans, and bake or chill according to your crust recipe before adding the filling.
Why is the filling still wiggly after baking?
That’s expected: the filling should remain pale and slightly jiggly when it comes out of the oven. It firms up during the chill time in the refrigerator.
Can I skip the homemade whipped cream topping?
Yes — you can skip it or use a ready-to-whip topping if preferred. However, the homemade whipped cream adds a nice richness and freshness to balance the tart lime.
Can I use regular lime juice instead of key lime juice?
You may, but the flavour will be slightly different — key lime has a distinctive tang and aroma. If using regular limes, consider adding some lime zest to boost the flavour.
Can I make fewer than 12 pies?
Yes — you can halve the recipe or adjust down to the number of crusts you have. The method works just as well in smaller batches.
Can I freeze these mini pies?
Yes — wrap them individually and freeze in an airtight container. When ready to serve, thaw in the refrigerator for several hours or overnight.
What size are the crusts for this recipe?
They are 3-inch mini graham cracker crusts used for each individual pie.
Do I need to garnish with a lime slice?
No, the garnish is optional. A thin lime slice adds visual appeal and a fresh burst of flavour but isn’t required for the recipe to work.
How long ahead can I make these before serving?
You can bake and chill them ahead of time — ideally a few hours or overnight. After assembly and chilling, serve them within 4 days when stored properly in the refrigerator.
Conclusion
These mini key lime pies strike a delightful balance of tart citrus and sweet creamy comfort, all packed into fun little handheld desserts. They’re simple to pull together thanks to the pre-made crusts and straightforward filling, yet they look and taste special enough for a gathering or treat-yourself moment. With the homemade whipped cream finishing them off, you’ll have a dessert that’s fresh, impressive, and just the right size. Give them a try and enjoy that bright lime flavour in each bite!
