Mini Key Lime Pies
Just like the classic pie, but in poppable bites! These mini key lime pies are made in muffin pans and require just seven basic ingredients.
Mini desserts are so handy to have in your recipe box because they’re easy to make and share with others. My mini apple pies and mini pumpkin pies have been reader favorites for the past few years, so today I’m finally sharing my mini key lime pies!
These little pies have the same sweet-tart flavor of a classic key lime pie, but they can be eaten in about two to three bites.
They’re a great make-ahead dessert, especially for warm weather gatherings when you want to finish your meal with something refreshing. And since they’re made with just a few ingredients, they can be whipped up at a moment’s notice!
Recipe Ingredients
This is an easy recipe for key lime pie bites that requires minimal ingredients. You’ll find the full ingredient list and measurements in the recipe card below, but here are the main items to have on hand:
- Key limes: You can juice your own key limes if you want, but I prefer bottled key lime juice to make things easier. I really love Nellie and Joe’s Famous Key West Lime Juice.
- Graham crackers: You can either buy full graham cracker sheets and crush them yourself, or you can save time by buying pre-made graham cracker crumbs. If you’re crushing your own, you will need about 11 to 12 full sheets of graham crackers to get 1 and 1/2 cups of crumbs. If you live outside of the US, digestive biscuits are a great alternative!
- Sweetened condensed milk: Not to be confused with evaporated milk. Sweetened condensed milk is incredibly sweet and thick in consistency, which is exactly what you need for this recipe.
- Whipped cream: Optional but recommended for topping the mini pies. I like to make my own homemade whipped cream, but you can use store-bought, if desired.
How to Make Mini Key Lime Pies
Key lime pie is one of the easiest desserts you can make. You can even use the same bowl to make the graham cracker crust and the key lime filling, no need to dirty additional mixing bowls!
- Line the muffin tins: Preheat the oven to 350ºF (180°C). Line 18 muffin cups with liners.
- Make the crust: Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl.
- Divide the crust mixture between the prepared muffin tins: You’ll use about 1 heaping tablespoon of the crust mixture per pie. Be sure to press the crust firmly into the bottom of each muffin liner.
- Bake the crust: It’ll only take about 5 minutes for the crust to lightly brown.
- Make the filling: While the crusts bake, whisk together the key lime juice, sweetened condensed milk, and egg yolks.
- Bake the pies: Divide the filling between the pre-baked crusts, then bake until the tops of the pies are just set.
- Cool completely and chill: Let the pies cool to room temperature before placing them in an airtight container and refrigerating them for 2 hours.
- Serve: When ready to eat, dollop with whipped cream.
Frequently Asked Questions
Can This Recipe Be Halved?
Yes, this recipe will make 18 mini key lime pies, but can easily be cut in half to make a smaller batch of 9.
Can This Recipe Be Used to Make a Full-Sized Pie?
If you’d like to make a classic key lime pie, I recommend following my key lime pie recipe. It’s very similar to this recipe, but baked in a 9-inch pie plate instead.
Can This Recipe Be Made with Regular Lime Juice?
Yes, you may substitute an equal amount of lime juice if you don’t have any key limes on hand.
Storage & Freezing Instructions
These mini key lime pies may be stored in an airtight container in the refrigerator for up to 4 days.
They will also freeze well for up to 3 months. Thaw them overnight in the refrigerator and top with whipped cream right before serving.
Baking Tips
- I topped these mini key lime pies with homemade whipped cream. If you know the pies will be sitting out longer, consider making my stabilized whipped cream instead.
- To make it easier to pack the crusts into the liners, I like to use the bottom of a 1/4 cup measuring cup.
- Feel free to use bottled key lime juice to save yourself some time.
More Citrus Recipes to Try!
Mini Key Lime Pies
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs (180 grams)
- ⅓ cup granulated sugar (70 grams)
- 6 tablespoons unsalted butter melted (85 grams)
Key Lime Filling
- 1 cup key lime juice (240 ml)
- 2 (14-ounce) cans sweetened condensed milk (not evaporated milk!)
- 4 large egg yolks at room temperature
Topping
- Homemade whipped cream optional
Instructions
- To make the graham cracker crust: Preheat the oven to 350°F (180°C). Line two 12-count muffin pans with 18 liners and set aside.
- Add the graham cracker crumbs and sugar to a mixing bowl and mix until well combined. Stir in the melted butter until all of the crumbs are moistened.
- Evenly distribute the mixture between all 18 liners, about 1 heaping tablespoon per liner. Firmly press the graham cracker crusts down into one even layer, I like to use the bottom of a ¼ cup measuring cup for this step.
- Bake for 5 minutes or until lightly browned. Remove from the oven and set aside while you make the filling.
- Keep the oven temperature at 350°F (180°C).
- To make the key lime pie filling: Combine the key lime juice, sweetened condensed milk, and egg yolks in a large mixing bowl and whisk until fully combined.
- Evenly distribute the filling between all 18 liners in the muffin pans, filling each one almost to the top (there should still be a little room).
- Bake for 12 to 15 minutes or until the tops of the pies are just set.
- Remove from the oven and transfer to a wire rack. Allow to cool completely in the pans, about 1 hour. Once cooled, remove the mini pies, place them in an airtight container, and refrigerate for at least 2 to 3 hours or until set.
- Top with whipped cream right before serving.
Love this recipe! I made these in mini cupcake tins and holders, and it yielded 68 mini tarts. Perfect for a work event!!!! I used a mini tart shaper to smash the graham cracker crumbs into the mini cupcake liners before baking and baked crust as directed, and they turned out perfect! I cooked 1 batch at 350 degrees for 13 minutes and another for 14 minutes. Both turned out great! I did watch closely since I knew the smaller “tart” sized bites would cook faster. These peel from the liners with ease, and I will definitely put this in my regular rotation! I am a key lime pie LOVER, but I am watching my waistline and greatly appreciate the mini-mini version for a sweet treat! The smaller size is also great for potlucks or events where guests want to try multiple desserts!
Too many ads on your site for the key lime minis. I’ve made them and wanted to print recipe…..ads blocked my attempts. Frustrating
I just tested it on my phone and computer and was able to jump straight to the recipe and print it without any ads in the way. If you can let me know what device you are using I can take a look into it and see why you’re having issues. Also, keep in mind that all of the recipes on my site are completely free. I try to limit the amount of ads as much as possible, but in order to keep all of my content completely free to readers I have to run ads.
I loved this recipe. I’ve made it twice and gotten so many compliments. Although, I am stuck on something. My mini pies seem so wet. The liners have no integrity and everything just seems extra wet after everything. I am confused. I thought maybe i should bake these without liners but since you used liners I committed to them. They are so wet that my crust isn’t crumbly, it’s wet. I can’t seem to figure out the cause.
The liners make it a lot easier to remove them from the pan, so I do recommend using them. Are your liners wet immediately after baking or once you’ve chilled them?
They’re wet when I pull them out of the oven.
It is normal for them to be a little bit wet, but if you feel like it’s too much you could try baking them a little longer. You could also try reducing the butter by 1 tablespoon and removing the liners before you chill them to help keep the crust more crisp.
These key lime pies are amazing! Some people have said they are the best thing I’ve ever baked for them (and I bake a lot!) Just one thing though- it seems when I open the liner to eat one, it is decently greasy where the butteriness from the crust soaks through the liners and kinda coats the outsides of the pies. It wasn’t too bad the first time I made these, but I just recently made them to freeze and when I froze them everything stuck together since the butter acted kinda like a glue. It doesn’t look too great now and not really sure what to do differently next time- should I try a different type of liner? Use less butter in the crust?
Hi, Brie! You could use 5 tablespoons of butter in the crust, just keep in mind that it may be a little more crumbly. If you plan to freeze them again, it may be good to peel off the liners first.
Used the weight measurements and there was wayyyy too much graham cracker crust. I’ve filled 2 dozen muffin tins and I still have crumbles left over
I’m not sure why, I’ve made these with the gram measurements several times and it’s never been too much for me. I do use 1 heaping tablespoon for each one though.
Third time I’ve used this recipe. I make the bite size using the mini muffin tins. Love these!
Thank you. Love your mini ‘s ! So easy and delish!
Love these! I made them extra mini in mini cupcake tins and cooked them for 10 minutes and they came out perfect! I also put cream of tartar in the whipped cream topping to stabilize it since I made them the day before. They were for my sister’s school faculty meeting and were a BIG hit! The teachers said they were magical and I agree! One requested the recipe and I just shared it! Delicious little treat! Thank you!
I make the minis too. Love them!
I just made these for a family brunch that falls on St. Patrick’s Day. So naturally I added just a bit of green paste color. Super easy. Can’t wait to try them tomorrow!
I usually make a whole pie but want to share with others so I’m going to make this today only thing I do differently is the topping I love Key lime pie with a meringue topping
I made these key lime cupcakes for the first time for my friend’s birthday as key lime pie is his favorite. Unfortunately, I forgot to buy gelatin to make the stabilized whipped cream frosting and instead made a buttermilk frosting as I had less than 30 minutes before his arrival. This was also my first time piping with Wilton’s 1M piping tool which made the cupcakes look fancy. My friend said these cupcakes were the best key lime pies he’s ever had!
This recipe is a keeper and I’m now planning to make a mini cupcakes and will get gelatin to make the stabilized whipped cream frosting. Thanks for a great recipe!
I have one question do I grease the muffin pan or not?
No, since you’re using liners there’s no need to grease the pan.
Does this recipe cut in half easily? I’m only looking to make 12 or so. Thank you.
Yes, you can cut the recipe in half.
Amazing. Not much else to say.
I have made these twice now in the past week and a half, excellent! Th e recipe is spot on how many they make as well
I am about to make these for a graduation party. I realized as I was comparing a few recipes that yours has 2 can of sweetened condensed milk vs other recipes only using 1. Can you tell me a little bit about your choice to double the sweetened condensed milk? I’m trying to compare. Thanks!
This recipe makes more filling. There’s also more key lime juice and egg yolks too 🙂
Danielle, this is a fantastic recipe! I dropped some Mini Key Lime Pies off at my Vet’s office for a taste test. (First time making). Got a text at 9:30 that night saying they were “delectable, amazing, and perfect!” Also took some to staff at a food truck and they loved them, as well as someone at church. I’ve decided to take them to family for Christmas. I really appreciate this, and will make more recipes from your site. There were also some Mini Lemon Cheesecakes in the mix, and someone at Vets “loved them”, but everyone hadn’t tried them yet. Mail Lady loved the Mini Lemons and wants the recipe! You’re a hit-Thank You so Much!!! PS Husb loved it all, of course.
Thank you, Sarah! So happy to hear that everyone loved these and the mini lemon cheesecakes too!
Recipe worked fine but only suggestion is don’t bake these then place in mason 4 oz jars with liners. Mine overcooked, had to trim to place inside. I’m a seasoned cook making lemon icebox pies forever and this was tricky! I also had to make more filling to fill even over half full.
Are you able to tell me what piping tip you used to decorate?
I used the Wilton 1M piping tip 🙂
As others have said, these are a big hit. My spouse loves them as does everyone who has one. I used regular lime juice and added some lime zest to the filling. It seemed a little sweet to me so I baste the top of the mini pie with fresh lime juice and top with whipped cream before I serve it. They freeze very well and it is so easy to grab one for a quick dessert. All of your suggestions are very helpful especially the pressing down of the graham cracker crust with the measuring cup. The 1/3 cup size worked best for my muffing tin.
Hi! Could these be made in a mini muffin pan?
Yes, that would be fine. You will need to reduce the baking time though.
These turned out perfect, in spite of the fact that I was halving the recipe and mistakenly added all 4 egg yolks instead of only 2 required for half! Still an awesome tart and sweet dessert!
Hey – are these made in regular muffin pans or in tiny, muffin pans?
They’re made in a regular muffin pan 🙂
I have made these about five different times over the past few months. Always a huge hit! Have made the full recipe and also halved the recipe a few times. So easy and quick. Loved the suggestion of the measuring cup to pack the graham cracker crumb mixture. I will be using that on some of my other recipes! I checked and the 1/8 cup measuring cup will work on my mini muffin pan for other recipes.
I made these for a cookout this evening, and they were a hit! Super easy, too.
Thank you so much for including the grams! It’s so much easier (and accurate) to have the weight measurements!!
You’re welcome! I’m glad it’s helpful for you, Barb!
I made these earlier today to take to a get together with friends, I got lots of compliments on how good they were. They came out very good.
I made these tonight to go with my Cinco de Mayo themed Mother’s Day dinner and they were perfect! Just the right combo of tart and sweet, easy to make, and followed the suggestion of using the bottom of a 1/4 cup measuring to tamp down the crust inside the baking liners and it worked perfectly!! Loved them as did the entire family and will definitely make again!! Thank you!
Thank you, Vicki! So glad everyone enjoyed the mini key lime pies!
Key Lime Pie is my all time favorite pie. But I have a potluck coming up and my only picky question is ‘mini’ as in regular size cupcake pan or mini cupcake pan. Regular size of mine has 12 and my mini cupcake has 18. So before I start can you clarify?
You want to use a regular muffin pan for this recipe, not a mini muffin pan.
I was coming here to ask the same question. Mini muffin pan or regular sized muffin pan? Thank you for clarifying.