Easy Mini Key Lime Pies: Zesty Individual Desserts (Print Version)

Mini Key Lime Pies are a delightful, easy-to-make dessert. Enjoy the tangy, creamy filling in a crisp graham cracker crust, perfect for any occasion.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 37 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Golden Graham Crust

01 - 1 and 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted
04 - Pinch of salt

→ Zesty Key Lime Custard

05 - 1 (14-ounce) can sweetened condensed milk
06 - 1/2 cup key lime juice, fresh or bottled
07 - 3 large egg yolks
08 - 1 teaspoon key lime zest

→ Cloud Nine Topping & Garnish

09 - 1 cup heavy cream
10 - 2 tablespoons powdered sugar
11 - 1/2 teaspoon vanilla extract
12 - Key lime slices or extra zest, for garnish

# Instructions:

01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This prepares your setup for the delightful Easy Mini Key Lime Pies Recipe, ensuring easy removal and perfect individual portions.
02 - In a medium bowl, combine 1 and 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons melted unsalted butter, and a pinch of salt. Mix until the ingredients are thoroughly combined and resemble wet sand.
03 - Divide the graham cracker mixture evenly among the 12 muffin cups. Use the back of a spoon or your fingers to firmly press the mixture into the bottom of each liner, creating a compact and sturdy crust for your mini pies.
04 - Bake the crusts for 5 minutes. This helps them set and become slightly golden. Remove from the oven and let cool slightly while you prepare the Zesty Key Lime Custard for your Easy Mini Key Lime Pies Recipe.
05 - In a medium bowl, whisk together 1 (14-ounce) can sweetened condensed milk, 1/2 cup key lime juice, 3 large egg yolks, and 1 teaspoon key lime zest until the mixture is smooth and well combined.
06 - Pour the key lime custard evenly into the pre-baked crusts, filling each about two-thirds full. Bake for 12 minutes, or until the centers are just set and the edges are slightly firm.
07 - Remove the Easy Mini Key Lime Pies Recipe from the oven and let them cool completely on a wire rack. Once cooled, transfer to the refrigerator and chill for at least 2 hours, or until firm.
08 - In a cold bowl, whip 1 cup heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until soft peaks form. Top each chilled mini pie with a dollop of whipped cream and garnish with key lime slices or extra zest.

# Notes:

01 - For best results, ensure your heavy cream and mixing bowl are very cold before whipping for the Cloud Nine Topping.
02 - These mini pies can be stored in an airtight container in the refrigerator for up to 3-4 days.
03 - If fresh key limes are hard to find, bottled key lime juice works perfectly well and still delivers that signature tangy flavor.
04 - To easily remove the pies, gently peel away the paper liners after they are thoroughly chilled.

# Tools You'll Need:

01 - 12-cup muffin tin
02 - Mixing bowls
03 - Whisk
04 - Measuring cups and spoons
05 - Citrus juicer
06 - Electric hand mixer

# Nutrition Facts (Per Serving):

Calories: 334 kcal
Total Fat: 18 g
Total Carbohydrate: 37 g
Protein: 4 g

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