Mini Key Lime Pie

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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!

Two mini key lime pies on a white plate and garnished with a sliver of lime and a dollop of whipped cream on top.

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 ¾ cup butter instead of ¾ stick of butter! Oops! Although still amazing I will definitely be reducing the amount next time I make them! 🙂


Mini Key Lime Pie

4 from 1 vote
They were amazing! They were perfectly moist and had the perfect amount of lime in them.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Author Alyssa Rivers
Servings: 12 Pies


  • 1 1/2 cups graham cracker crumbs crushed (about 12 squares)
  • 3 Tablespoon Sugar
  • 3/4 stick butter about ⅓ cup
  • 3 large egg whites beaten
  • 2 cans sweetened condensed milk 14 oz.
  • 3/4 cup lime juice
  • 1 T Lime zest
  • 1/3 cup nonfat greek yogurt


  • Crush the graham cracker squares in a food processor or place in a gallon size bag and roll with a rolling pin.
  • Add sugar and butter and mix into the crushed graham cracker.
  • Press 1 tablespoon graham cracker mixture into the bottom of a cupcake liner. I put 1 T in and then pressed down with ¼ 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!
  • In a separate bowl, mix together egg whites, condensed milk, lime juice, lime zest, and greek yogurt. Mix well.
  • Fill the cupcakes about ¾ of the way full with the mixture. Bake for 12-15 minutes and cool.
  • Top with whip cream and garnish with lime if desired. Store in the refrigerator.


Serves: 12

Calories280kcal (14%)Carbohydrates48g (16%)Protein7g (14%)Fat7g (11%)Saturated Fat4g (20%)Cholesterol23mg (8%)Sodium168mg (7%)Potassium301mg (9%)Fiber1g (4%)Sugar42g (47%)Vitamin A184IU (4%)Vitamin C6mg (7%)Calcium204mg (20%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Keyword key lime pie, pie recipes
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic
The famous Key Lime Pie Factory!
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Alyssa Rivers

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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  1. 4 stars
    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!

  2. 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!

  3. 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!

    1. 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.

  4. 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.

  5. 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!

  6. 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!

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