Description
These Mini Key Lime Pies offer a delightful twist on the classic dessert, featuring a crisp graham cracker crust and a tangy, creamy key lime filling baked to perfection in convenient, poppable muffin-sized portions. Perfect for parties or a refreshing treat, each pie is optionally topped with homemade whipped cream for an extra indulgent touch.
Ingredients
Units
Scale
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (180 grams)
- 1/3 cup granulated sugar (70 grams)
- 6 tablespoons unsalted butter, melted (85 grams)
Key Lime Filling
- 1 cup key lime juice (240 ml)
- 2 (14-ounce) cans sweetened condensed milk (not evaporated milk!)
- 4 large egg yolks, at room temperature
Optional Topping
- Homemade whipped cream
Instructions
- Prepare the Crust: Preheat your oven to 350°F (180°C). Line two 12-count muffin pans with 18 liners and set aside to prepare for the crust.
- Mix Crust Ingredients: In a mixing bowl, combine the graham cracker crumbs and granulated sugar, mixing well. Stir in the melted butter until the mixture is evenly moistened and holds together when pressed.
- Form Crusts: Evenly divide the crust mixture among the 18 liners, using about 1 heaping tablespoon per liner. Firmly press down each portion into one even layer, using the bottom of a ¼ cup measuring cup or similar tool for best results.
- Bake Crusts: Bake the crusts in the preheated oven for about 5 minutes or until they turn lightly browned. Remove from the oven and set aside while preparing the filling.
- Make the Filling: Keeping the oven at 350°F (180°C), whisk together the key lime juice, sweetened condensed milk, and egg yolks in a large bowl until smooth and fully combined.
- Fill the Pies: Carefully spoon the filling evenly into each crust-lined liner, filling almost to the top, leaving just a small gap to prevent overflow while baking.
- Bake the Mini Pies: Bake for 12 to 15 minutes, or until the tops are just set and no longer jiggly. Be careful not to overbake to avoid cracking.
- Cool and Chill: Remove from the oven and transfer the pans to a wire rack. Allow the pies to cool completely in the pans, about 1 hour. Then remove the mini pies from the liners, place them in an airtight container, and refrigerate for at least 2 to 3 hours to fully set.
- Serve: Before serving, optionally top each mini pie with homemade whipped cream for a delightful finishing touch.
Notes
- This recipe yields 18 mini key lime pies, making it perfect for gatherings or portion-controlled treats.
- Use sweetened condensed milk specifically, as evaporated milk will not achieve the creamy, sweet texture needed for the filling.
- Letting the pies chill thoroughly ensures the filling sets properly and the flavors develop fully.
- For an extra decorative touch, garnish with lime zest or a thin lime slice along with the whipped cream.
- Make sure your egg yolks are at room temperature to combine smoothly and bake evenly.
Nutrition
- Serving Size: 1 mini pie (approx. 85 grams)
- Calories: 250
- Sugar: 25 grams
- Sodium: 110 milligrams
- Fat: 11 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 33 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 75 milligrams
