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Overhead photo of homemade mini key lime pies recipe with graham cracker crust, whipped cream, and lime zest on a white kitchen counter.

Mini Key Lime Pies Recipe

Creamy, tangy, and refreshing — these Mini Key Lime Pies Recipe are the perfect bite-sized summer dessert. With a crunchy graham cracker crust, smooth key lime filling, and a fluffy whipped topping, they’re easy to make and irresistibly delicious.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling 4 hours
Total Time 4 hours 25 minutes
Servings: 12 mini pies
Course: Dessert
Cuisine: American, Floridian, Southern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1 ½ cups graham cracker crumbs about 12 crackers
  • ⅓ cup melted butter
  • 3 tablespoon granulated sugar
  • pinch of salt
Key Lime Filling
  • 14 oz sweetened condensed milk 1 can
  • ½ cup fresh key lime juice about 12–15 key limes
  • 2 tablespoon fresh lime zest
  • 3 large egg yolks
  • ¼ teaspoon vanilla extract
Topping
  • 1 cup heavy whipping cream
  • 2 tablespoon powdered sugar
  • extra lime zest for garnish

Equipment

  • 1 12-cup muffin tin Essential for shaping individual mini pies.
  • 12 Paper or silicone muffin liners Paper or silicone, prevents sticking and makes removal easier.
  • 2–3 Mixing bowls Separate bowls for crust, filling, and whipped cream.
  • 1 Whisk For whisking egg yolks and combining filling smoothly.
  • 1 Citrus zester or microplane Or microplane; only zest the green peel, avoid the bitter white pith.
  • set Measuring cups & spoons For precise ingredient measurements.
  • 1 Hand mixer Speeds up whipping cream; whisk can be used instead for manual whipping.
  • 1 Spoon or small measuring cup Small flat-bottom tool for pressing crust firmly into muffin liners.

Method
 

  1. Preheat oven to 350°F. Mix graham cracker crumbs, melted butter, sugar, and salt until sandy. Press into muffin liners.
  2. Bake crusts 8–10 minutes until golden. Cool completely.
  3. Whisk egg yolks until creamy. Slowly add condensed milk, lime juice, lime zest, and vanilla.
  4. Divide filling evenly into cooled crusts. Smooth tops.
  5. Refrigerate 4 hours (or overnight) until firm.
  6. Beat cream to soft peaks, then add powdered sugar.
  7. Pipe or spoon whipped cream onto pies, garnish with lime zest, serve.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.