Make these cute and delicious individual key lime pies with a buttery graham cracker crust in a snap thanks to a few ingredients! It’s such an easy dessert, each with the perfect bite!
I will never forget the first time I had a slice of classic Key Lime Pie – on our honeymoon in the Florida Keys. It seemed like Key Lime Pie was everywhere! Have you ever been to Key West?
I have been making full-size key lime pie for years now and I always use the same recipe. Recipes using fresh fruit always end up being my favorite dessert.
I recently decided to do something a little different and make my favorite pie into individual pies! I love desserts that come in mini form, they’re just the right size! Mini desserts are so much fun and are perfect for BBQs, holidays and parties. Sometimes when you are faced with the decision of which dessert to enjoy, you want the chance to be able to have a sample of everything!
Throughout the holiday season, I am always using sweetened condensed milk for recipes like fudge and pumpkin pie. But, odds are you’re unsure how to use it in the summer months! Give these mini pies a try the next time you pick some up.
One of the best things about this recipe is there is it takes minimal effort and these little pies are a no bake recipe!
My Mini Key Lime Pie Recipe
What you will need from the grocery store:
- 2 cans Sweetened Condensed Milk, 14 oz each
- 1 lime – Key Limes or Regular Limes at room temperature
- sour cream or greek yogurt
- heavy cream
- powdered sugar
- vanilla extract
- 8 mini graham cracker crusts, premade
n a medium bowl, whisk together your filling ingredients: sweetened condensed milk, lime juice and sour cream (or yogurt) in large bowl until blended using a rubber spatula. Stir in the key lime zest.
Each little crust should get a heaping tablespoon of mixture of the tart key lime filling.
Bake pies for about 10 minutes, until tiny bubbles begin to form on surface of the pies.
Let the mini key lime pies cool completely on a wire rack.
With the electric mixer or stand mixer using a whisk attachment on medium-high speed, make the whipped cream with the heavy whipping cream, powdered sugar and vanilla extract. Mix until your whipped cream goes from soft peaks to stiff peaks.
Next, top each little pie with homemade whipped cream and lime slices in the centers of the pies. You can also substitute for a dollop of cool whip
Your pies then need a chill time of at least one hour before serving.
These are best served the same day, but if you have leftover pies.
Yes! The perfect graham cracker crust is so easy to make! In a food processor, process your graham crackers. Or place grahams in a zipped top bag and smash with a rolling pin. You will need 1 1/2 cup graham cracker crumbs. Mix with 6 tablespoons of melted butter and 1/4 cup of sugar. Press crust into mini pie pans, a mini tart pan or a muffin tin (no paper liners needed).
Fresh is always best, but if using bottled, use the Nellie & Joe’s brand of fresh key lime juice.
Yes! Mini cheesecakes are so delicious. Try this Key Lime Cheesecake recipe.
Mini Key Lime Pies
Ingredients
- 2 cans Eagle Brand® Sweetened Condensed Milk, 14 oz each
- 2/3 cup freshly squeezed lime juice
- 2 tsp grated lime peel
- 1/3 cup sour cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 8 mini graham cracker crusts, premade
Instructions
- HEAT oven to 325°F.
- WHISK sweetened condensed milk, lime juice and sour cream in large bowl until blended. Stir in lime peel.
- Pour filling into crusts.
- Bake your mini key lime pies for 7 to 10 minutes or until tiny bubbles begin to form on surface of pie.
- Cool key lime pies completely on wire rack.
- Make your whipped cream.
- Top pies with whipped cream and a piece of lime.
- Chill your mini key lime pies at least 1 hour before serving. Best served the same day.
