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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 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! ๐Ÿ™‚

 

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Mini Key Lime Pie

4.50 from 2 votes
By: Alyssa Rivers
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
Servings: 12 pies

Ingredients 

  • 1ยฝ cups graham cracker crumbs, crushed (about 12 squares)
  • 3 tablespoons granulated sugar
  • โ…“ cup butter, melted
  • 3 large egg whites, beaten
  • 2 (14-ounce) cans of sweetened condensed milk
  • ยพ cup lime juice
  • 1 tablespoon lime zest
  • โ…“ 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 ยพ 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

Calories: 113kcalCarbohydrates: 13gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 14mgSodium: 126mgPotassium: 60mgFiber: 0.4gSugar: 6gVitamin A: 166IUVitamin C: 5mgCalcium: 19mgIron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
 
 
The famous Key Lime Pie Factory!
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About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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