Mini Key Lime Pie

Since visiting The Keys on our cruise, I have been CRAVING key lime pie.  Since being home I have been searching for a good recipe that would cure my craving for it.  Since I like things in mini individual sizes, I thought that I would create them just like my mini cheesecakes.  I was shocked at how delicious and close these tasted to the key lime pie in Florida.  They were amazing!  They were perfectly moist and had the perfect amount of lime in them.  I took them over to my parents for dinner and they couldn’t even wait to eat them.  My hubby isn’t even a huge fan of key lime pie and loved it!  It was so fun being able to remember all of the fun memories we made in the Keys with one delicious bite!


Rating: 4 stars  Difficulty of Recipe: 3 stars
Review:  Loved everything about this recipe and it is surprisingly easy.  The only thing that I would change is the graham cracker and better ratio.  I misread the original recipe and put in 3/4 cup butter instead of 3/4 stick of butter!  Oops!  Although still amazing I will definitely be reducing the amount next time I make them! 🙂

Ingredients:
  • 1 1/2 cups graham cracker crumbs, crushed (about 12 squares)
  • 3 T Sugar
  • 3/4 stuck butter (about 1/3 cup)
  • 3 egg whites beaten
  • 2 (14 oz) cans sweetened condensed milk
  • 3/4 cup lime juice
  • 1 T Lime zest
  • 1/3 cup nonfat greek yogurt
Instructions:
1. Crush the graham cracker squares in a food processor or place in a gallon size bag and roll with a rolling pin.  
2. Add sugar and butter and mix into the crushed graham cracker.
3. Press 1 tablespoon graham cracker mixture into the bottom of a cupcake liner.  I put 1 T in and then pressed down with 1/4 cup measuring cup.  You have the option to bake this at 350 degrees for 8 minutes so that it can harden.  I skipped this part and it turned out great!
4.  In a sperate bowl, mix together egg whites, condensed milk, lime juice, lime zest, and greek yogurt.  Mix well.
5.  Fill the cupcakes about 3/4 of the way full with the mixture.   Bake for 12-15 minutes and cool.
6.  Top with whip cream and garnish with lime if desired.  Store in the refrigerator.
Recipe adapted from 3 pastries a day
The famous Key Lime Pie Factory!
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Alyssa

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Comments

  1. Awsome! I love a great key lime pie/cheesecake, too. Please post again if you tweak it to 5 stars. I’ve just discovered your blog and am excited to poke around!

  2. I LOVE Key LIme pie; yum! Can’t wait to try these! Thanks!
    Mackenzie 🙂

  3. Awww…those are so cute! 🙂

  4. Hi Alyssa!! How did I not know you had this awesome blog!! Wow…so I just got done pinning so many yummy looking recipes for me to try!! I plan on pinning MANY more!! 🙂

  5. That does sound like quite a bit of butter. I am always surprised at how little butter you really need in crusts. We have been to the Keys twice and have been to that key lime shop both times. Love it!!!

  6. I love key lime pie and can’t wait to make these!!!!

  7. This looks delicious Alyssa and I love the built in portion control 🙂

  8. These Key Lime pies sound wonderful!

  9. How cute are these little pies? They look AMAZING. I can’t wait to visit the Keys one day so I can try their authentic pie, but until then, this will do the trick 🙂

  10. These sound delicious! Love how tiny they are!

  11. Hi, How many pies does this recipe make?

  12. Alyssa… these amazing! I’d love to have you come and share them at Super Saturday Show & Tell today 🙂 http://www.whatscookingwithruthie.com xoxo~ Ruthie

  13. OH. MY. WORD. These look delicious! Definitely going on my Sunday dinner menu! New follower stopping by and love your blog. I’m also friends with Jeni from Bakerette.com. Isn’t she a cutie? Deb @ madefrompinterest.net

  14. Hey, I just checked the original recipe that you linked to, and it calls for 3/4 stick of butter, not 3/4 cup! That would make it 6 T or just over 1/3 cup. 🙂 I just thought you’d like to know! These look great- I’m going to make them today!

  15. Those look amazing! Now if I could only find a non-dairy sweetened condensed milk, I would be a happy camper 🙂

  16. Key Lime Pie~ Yum! Stopping by from Time to Sparkle Tuesday! Lynn @ Turnips 2 Tangerines now following on GFC~

  17. Visiting from The Gunny Sack where I see you are now co-hosting a party with her. Awesome!

    We LOVE key lime anything in our house so these are perfect for us. They look so delicious.

  18. Looks beautiful and delicious – thanks for sharing! I

  19. These are so pretty! I’ve been on a lime kick lately so this is getting added to my list of recipes to try. Yum!

  20. Do you think these would still firm up and taste ok using fat free sweetened condensed milk?

  21. Hi there! I found this recipe on PINTEREST!!! (Yes I’m addicted! but it brought me here! ha) I made this just now and used ground Nilla waffers instead of gram. crackers…! Sweetened it up a little more I think added just enough vanilla flavor! I also didn’t have a real lime so I used concentrated lime juice little nore than 1/4 cup. YUMMMOOOOO!!! Thanks so much for sharing!!!

  22. Do you make these in a mini cup cake pan or a regular sized one?

    Thanks!

  23. These are delicious! I’ve made key lime pie before, but never thought to bake it in muffin cups to make them cute and tiny. I was surprised that they peeled out of the muffin cups so easily once they were cool, but they did! Thanks for the fun idea!

    Just a few notes for others who want to make these: I found that I needed 18 graham cracker squares (9 full crackers) to get 1 1/2 cups of crumbs. I was able to make 18 little pies, using 1 tbsp of crumbs and filling the cups pretty full. Personally, I would have liked a little more crust, but it worked out well so that I didn’t have any leftover filling.

  24. I just discovered you on Pinterest – the mini Key lime pie recipe. Can’t wait to make it.

    I noticed in the recipe that you didn’t specify Key lime juice – just lime juice. I think it should be – there’s a world of difference. Also, sorry, the teacher in me saw 2 typos – stick of butter reads stuck of butter, and also in the instructions – separate as in “separate bowl” is misspelled.

    Also, I went to print the recipe, and it would be nice if it had a Print friendly button. Darker print would be nice as well.

    Sorry – just trying to make it better! Thanks!

    • Haha maybe I should hire you to edit my recipes! 😉 I just get typing so much I miss all of that. Thanks for noticing! And I just switched to wordpress so I am in the process of switching all of my recipes to a card and making them printable. I will try to do this one as soon as I can! Let me know how it turns out! This is one of our favorites!

  25. Hi there,
    If I were to cook these in mini muffin tins how long would you cook them? Do you keep in the fridge until serving?

    • Hmmm good question. I’m not too sure on that one but they wouldn’t take long to cook. Maybe 5-7 minutes. 🙂

  26. Hi I just come across to this yummy pie from Facebook, and brought me to your blog. I definitely will made this. But do have question, from the original recipe it said 3 egg yolks but here it said egg white. If using egg white, what is the “beaten” level? Thanks

    • Yes I used egg whites instead. Unbeaten. I am sure it would still be great using egg yolks but I wanted mine to be white. 🙂

  27. Does anyone know if you can freeze these???

  28. So I’ve come across your post for these adorable mini key lime pies about a month ago and have needed a reason to make them. FINALLY, I have. My boyfriend and I are going to a picnic his family is holding and I decided it was the perfect time. They came out beautifully, delicious creamy a little bit of a tart finish. The only thing I added was I put lime zest in the grahm cracker crust. Also, I did not bake the crust on the first batch, and decided to on the rest, which i do recommend for about 4-6 minutes. Either way I’m very excited to see what everyone thinks. And of course my favorite part is there not only delicious but very cute!
    Holly

  29. Can someone tell me please how much a T is??

  30. I’m baking these right as I type this … Question…. 12-15 min. Cooking time …how do I know if their ready ?

  31. I just made these for my key-lime-loving boyfriend and he absolutely loved em! I was able to make 24 of these babies. I did 2T white sugar and 1T brown sugar for the crust and it came out amazing!

  32. Can these be frozen and decorated after defrosting?

  33. Hey! This recipe is amazing! We made it in my foods II class. Does anyone know how many calories are in one mini pie?? email me @jade.twitty@icloud.com thanks!!

  34. I wanted to like this blog so much. I really did. But there were so many problems with this recipe. Spelling, clarifications, etc. such a shame. Maybe hire an editor?

    • Are you kidding me? Is this comment for real? Wow. Some people. I am a mom. I started my blog to share recipes that our family has enjoyed. I am not perfect and I am also not rich. I am a regular person just like everyone else.

      • TeamAlyssa says:

        Tell ’em Alyssa! Yes ’em…she…she..all ‘o them! We real people appreciate your time, talent and energy. Please delete that comment. t’s gvng m a tmmy che;)

  35. Mary Guerber says:

    These sound SO YUMMY!! 1 question, do you melt the butter before mixing with graham cracker crumbs? I always have in other recipes, just wanted to make sure!! Can’t wait to try these!! Thanks for sharing!!

  36. Sue Lewis says:

    Maybe I did something wrong, but my graham crust was extremely greasy (maybe too much butter)…and my fillng fell after the mini pies cooled. Does anyone have any suggestions on where I may have gone wrong.

  37. Is the butter supposed to be melted or softened? I looked through a few comments before I asked. Thanks!

  38. Deborah Kind says:

    can these be frozen?

  39. I made these earlier today and they came out great! As a previous comment suggested, I used about 18 graham cracker squares (or 9 full sheets). Thanks for a great recipe!

  40. I looked at the original recipe you linked just to see the difference between them, and I noticed that the original calls for 3 egg yolks where yours calls for 3 egg whites. I was just wondering the reason and how egg yolks as opposed to egg whites would change the outcome. Thanks. Looking forward to making these.

  41. These look just beautiful! I love the thinly-cut sliver of lime on top too.
    What a clever, super-light pudding. Definitely going to give them a go.
    Thanks for sharing!

  42. Cook at 350?

  43. These look great and i just found your website. The yogurt–plain, vanilla, key lime flavor. Which did you use?

  44. Does it make 24 mini? or more

  45. Joelle Mae says:

    I have made these before and they were absolutely yummy! I am making them again today!

  46. Hello 🙂 I’m thinking of trying this recipe out but tripling it. Anything tips before I get started? Also, is it possible to use less of the condensed milk? Thanks!

  47. Can I substitute sour cream for the greek yogurt?

    Thanks!

  48. Hi there-

    Do you use a regular sized or mini-cupcake pan for this? When you wrote that you use the bottom of a 1/4 cup to press down, it made me think it is just regular sized. Just wanted to clarify. I think I will make these for a party I am hosting this weekend!

  49. Did you use key limes or regular limes? I have always been told that the 2 were not interchangeable in a recipe like this. I would live a good lime recipe for the 2 dozen limes I have and this sounds wonderful.

  50. This looks so yummy! I’m going to try it!

  51. I wanted to like this blog but I don’t. I LOVE it! Every recipe I’ve made from here has been a total win and these key lime pie bites of joy are part of that. I made them and they turned out perfectly. I used 9 full graham crackers (18 squares) like other commentors suggested. I whisked the egg whites before stirring everything together. I was able to perfectly make 24 servings. I filled each cupcake thingy with a little over half of the delicious lime mixture because I wanted a good bite of crust in every bite. I baked the crusts about five mins before doing the fillong bease i took thme to a mechance shop where i knew people would be quickly grabbing them with one hand and they needed to stay together. I refrigerated them over night before taking the cupcake wrapper off. Thanks for another win, Alyssa!

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