Mini Key Lime Pies: The Perfect Bite-Sized Dessert Recipe

Mini Key Lime Pies are a delightful treat that perfectly encapsulate the essence of summer in every bite. These bite-sized desserts are not only visually appealing but also pack a punch of tangy flavor that leaves you craving more. Originating from the Florida Keys, this iconic dessert has a rich history tied to the region’s abundant key limes, which are smaller and more aromatic than their Persian counterparts. I love how Mini Key Lime Pies bring a taste of the tropics to any gathering, making them a favorite among friends and family. Their creamy texture combined with a buttery graham cracker crust creates a harmonious balance that is simply irresistible. Plus, their convenient size makes them perfect for parties or a sweet indulgence after dinner. Trust me, once you try these Mini Key Lime Pies, you’ll understand why they hold a special place in the hearts of dessert lovers everywhere!

Ingredients:

• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup fresh key lime juice (about 4-6 key limes)
• 1 tablespoon lime zest (from about 1 key lime)
• 2 large egg yolks
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Extra lime slices and zest for garnish (optional)

Preparing the Crust

1. Preheat your oven to 350°F (175°C). This is the perfect temperature for baking our mini pie crusts to a golden brown. 2. In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. I like to use a fork to mix them together until they are well combined. 3. Pour in the melted butter and stir until the mixture resembles wet sand. Make sure all the crumbs are coated with butter for a rich flavor. 4. Next, take a mini muffin tin and lightly grease it with cooking spray or butter. This will help prevent the crusts from sticking. 5. Using a tablespoon, scoop the graham cracker mixture into each muffin cup. Press the mixture firmly into the bottom and up the sides of each cup. I find that using the back of a measuring spoon works great for this step. 6. Once all the cups are filled, bake them in the preheated oven for about 8-10 minutes, or until they are lightly golden. Keep an eye on them to avoid burning. 7. After baking, remove the crusts from the oven and let them cool completely in the muffin tin while you prepare the filling.

Making the Key Lime Filling

8. In a large mixing bowl, combine the sweetened condensed milk, fresh key lime juice, lime zest, and egg yolks. 9. Using a whisk, mix everything together until smooth and well combined. The key lime juice will thicken the mixture slightly, and the color will become a lovely pale yellow. 10. Once the filling is ready, it’s time to fill our cooled crusts. Carefully spoon the key lime filling into each mini crust, filling them almost to the top. I like to use a small measuring cup for this step to make it easier. 11. After filling all the crusts, gently tap the muffin tin on the counter to remove any air bubbles. This will help the filling settle nicely. 12. Now, place the muffin tin back in the oven and bake for an additional 10-12 minutes. The filling should be set but still slightly jiggly in the center. 13. Once done, remove the mini key lime pies from the oven and let them cool at room temperature for about 30 minutes. After that, transfer them to the refrigerator to chill for at least 2 hours, or until they are completely cold.

Preparing the Whipped Cream Topping

14. While the mini pies are chilling, let’s prepare the whipped cream. In a medium mixing bowl, add the heavy whipping cream and powdered sugar. 15. Using an electric mixer, beat the cream on medium-high speed until soft peaks form. This usually takes about 3-5 minutes. Be careful not to overbeat, or you’ll end up with butter! 16. Once the whipped cream is ready, you can either pipe it onto the mini key lime pies or simply dollop it on top with a spoon. I love using a piping bag with a star tip for a pretty presentation.

Assembling the Mini Key Lime Pies

17. After the mini key lime pies have chilled and set, it’s time to assemble them. If you haven’t already, pipe or dollop the whipped cream on top of each pie. 18. For an extra touch, garnish each pie with a small slice of lime and a sprinkle of lime zest. This not only adds a pop of color but also enhances the lime flavor. 19. Once all the pies are garnished, they are ready to serve! I like to keep them in the refrigerator until I’m ready to enjoy them, as they are best served cold. 20. When serving, you can place the mini key lime pies on a decorative platter or individual dessert plates. They make for a delightful treat at any gathering or just a sweet indulgence for yourself!

Storage Tips

21. If you have any leftovers (which is rare, but it happens!), store the

Conclusion:

In summary, these Mini Key Lime Pies are an absolute must-try for anyone who loves a burst of citrusy flavor combined with a creamy texture. They are not only delightful to eat but also incredibly easy to make, making them perfect for both seasoned bakers and kitchen novices alike. The individual servings are ideal for parties, picnics, or simply as a refreshing treat after dinner. For serving suggestions, consider topping each mini pie with a dollop of freshly whipped cream or a sprinkle of lime zest for an extra pop of color and flavor. You can also experiment with variations by adding a hint of coconut for a tropical twist or using graham cracker crumbs mixed with crushed nuts for a unique crust. I encourage you to give this recipe a try and experience the joy of creating these delicious Mini Key Lime Pies. Once you do, I would love to hear about your experience! Share your thoughts, any variations you tried, or even a picture of your creations. Let’s spread the love for this delightful dessert together! Print