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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! 🙂
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Mini Key Lime Pie
Ingredients
- 1½ cups graham cracker crumbs, crushed (about 12 squares)
- 3 tablespoons granulated sugar
- ⅓ cup butter, melted
- 3 large egg whites, beaten
- 2 (14-ounce) cans of sweetened condensed milk
- ¾ cup lime juice
- 1 tablespoon lime zest
- ⅓ cup non-fat Greek yogurt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a cupcake pan with 12 cupcake liners.
- Pulse the graham cracker squares in a food processor. Alternatively, you can place the crackers in a gallon-size Ziplock bag and crush them with a rolling pin.
- Place the crushed graham cracker crumbs into a medium bowl. Add the sugar and melted butter and mix until combined.
- Press 1 tablespoon graham cracker mixture into the bottom of a cupcake liner. Place the cupcake pan into the freezer to help the crust set up while you mix the pie filling.
- In a separate bowl, add egg whites, condensed milk, lime juice, lime zest, and yogurt. Using an electric hand mixer, mix well until smooth and creamy.
- Fill the cupcakes about ¾ of the way full with the pie filling. Bake for 12-15 minutes and cool completely. Refrigerate until ready to serve!
- Top with whipped cream and garnish with a lime slice, if desired. Store in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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| The famous Key Lime Pie Factory! |
My mom and I love to make these! They have a great flavor and are super cute to put out at parties. This is a great dessert for spring and summer.
Very tasty, but mine collapsed after baking. I had more than enough filling for 12 so filled them to the top. That may be why. The recipe says to fill halfway. Also the recipe said 3 beaten egg whites but didn’t say if they needed to be beaten til just frothy or until stiff. I beat them until they were fairly stiff. I used unsalted butter. Can you use salted butter as well?
Will give them another try!
Thanks!
Can you freeze these?
Yes, these pies freeze really well.
Do you use the regular muffin pans or the mini-muffin pans?
You can use either but I like to use the regular muffin pans.
How many servings does this recipe make? 🙂
6 to 8 people
Planned to make this today…do I really need 3/4 cup of lime juice, that seems like a lot.
Yes, this gives it the most flavor! Hope you enjoy them! Let me know what you think! XOXO
I made this mini key lime pie recipe for my father in law’s 70th birthday. The only changes I made were to melt the butter for the crust and I didn’t use any lime zest but did use key lime juice. They were fantastic!!! They held up well and were a great addition to our dessert table. Thanks so much for posting!
That is SO great to hear!! I love your substitutions! I will have to try that soon! Thanks so much for sharing! XOXO
How do I know when they’re done?
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!
Uugh…word predict! What I meant to say was I took them to a mechanic shop so they needed to stay together. …which they did.
I am SO glad to hear! Thank you for your comment KariAnn!
This looks so yummy! I’m going to try it!
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.