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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! |
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!
Can I substitute sour cream for the greek yogurt?
Thanks!
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!
I have made these before and they were absolutely yummy! I am making them again today!
Does it make 24 mini? or more
These look great and i just found your website. The yogurt–plain, vanilla, key lime flavor. Which did you use?
Cook at 350?
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!
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!!