Imagine a dessert so irresistible, so perfectly portioned, that you can't help but fall in love with every tiny, tangy bite. These Mini Key Lime Pies are not just a dessert; they're a miniature tropical vacation that fits right in the palm of your hand! Bursting with zesty lime flavor, creamy texture, and a buttery graham cracker crust, these adorable little pies are about to become your new obsession. Whether you're hosting a party, looking for a show-stopping dessert, or simply craving a sweet escape, these mini pies are guaranteed to impress and delight.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 mini pies
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 2 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice
- Whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 12-cup mini muffin tin by lightly greasing each cavity or lining with mini cupcake liners.
- In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand and holds together when pressed.
- Carefully press about 1 tablespoon of the graham cracker mixture into the bottom of each mini muffin cup. Use the back of a spoon or a small measuring cup to compact the crust firmly and evenly.
- Bake the graham cracker crusts for 5 minutes until they are lightly golden. Remove from the oven and let cool completely.
- In a separate large mixing bowl, whisk together egg yolks, sweetened condensed milk, and key lime juice until smooth and well combined. Ensure no lumps remain in the mixture.
- Carefully pour the key lime filling over the cooled graham cracker crusts, filling each cup almost to the top, leaving a small space for expansion.
- Bake the mini pies for 10-12 minutes, or until the filling is set but still slightly jiggly in the center. Do not overbake.
- Remove from the oven and let the mini pies cool completely at room temperature for about 30 minutes.
- Once cooled, refrigerate the mini pies for at least 2 hours to allow them to set fully and develop their signature tangy flavor.
- Before serving, top each mini pie with a dollop of fresh whipped cream. For best presentation, use a piping bag with a star tip.
- Garnish with a small lime zest curl or a tiny lime wedge for an extra touch of elegance and flavor.
Tips
- Use fresh key lime juice if possible for the most authentic and vibrant flavor. If unavailable, bottled key lime juice works well too.
- Make sure your graham cracker crust is firmly and evenly pressed to create a solid base for your mini pies.
- Don't overbake! The filling should still have a slight jiggle in the center when you remove it from the oven. It will continue to set as it cools.
- Chill the pies thoroughly before serving to allow the flavors to develop and the filling to set completely.
- For a professional touch, use a piping bag with a star tip when adding whipped cream. This creates a beautiful, elegant finish.
- Zest a fresh lime for garnish to add an extra pop of color and intense lime aroma.
- These mini pies can be made a day ahead, making them perfect for advance party preparation.
- Store in the refrigerator and consume within 2-3 days for the best taste and texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 70mg
