by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
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 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
Ingredients
- 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
Instructions
- 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.
Nutrition
Serves: 12
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.
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| The famous Key Lime Pie Factory! |
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.
Both can be used. I just wanted mine to have less yellow color to them. 🙂
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!
can these be frozen?
Is the butter supposed to be melted or softened? I looked through a few comments before I asked. Thanks!
melted. 🙂
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.
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!!
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.
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;)
Alyssa, just ignore these people. I found your blog and am so scared of baking/cooking. You should hear my lemon herb chicken story….recipe never told me to cut the lemon then rub all over the chicken so dumb me I just took a whole lemon and rubbed and rubbed and rubbed….blandest chicken ever! You’ve given me hope and confidence.
AWE!! Thank you so much! I really appreciate that! You are so sweet! I am so glad you are following along with me. I am glad you are able to find recipes that best fit you!! XOXO
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!!
Can these be frozen and decorated after defrosting?
I am not sure. I haven’t tried freezing them.
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!
I’m baking these right as I type this … Question…. 12-15 min. Cooking time …how do I know if their ready ?
Sorry! Just getting this! I hope they turned out ok!
Can someone tell me please how much a T is??
It is a Tablespoon. 🙂
I thought so but wasn’t sure! Thank you! 🙂
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
Does anyone know if you can freeze these???
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. 🙂
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. 🙂
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!
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.
Do you make these in a mini cup cake pan or a regular sized one?
Thanks!
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!!!