Mini Key Lime Pies Recipe-Simplest Guide Ever

Like a regular pie, but in bite-sized pieces that you can pop! You only need seven basic ingredients to make these little key lime pies that fit in muffin tins. 


– 1 ½ cups graham cracker crumbs (180 grams) – ⅓ cup granulated sugar (70 grams) – 6 tablespoons unsalted butter melted (85 grams) – 1 cup key lime juice (240 ml) – 2 (14-ounce) cans sweetened condensed milk (not evaporated milk!) – 4 large egg yolks at room temperature


Heat the oven to 350°F (180°C). Reserve 18 liners for two 12-count muffin pans. Mix graham cracker crumbs and sugar in a bowl. Stir in melted butter to moisten all crumbs. 

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Put 1 heaping tablespoon of mixture on each of the 18 liners. Press the graham cracker crusts into an even layer using the bottom of a ¼ cup measuring cup. Bake until lightly browned, 5 minutes. Reserve while making the filling after baking. Keep oven at 350°F (180°C).

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Whisk egg yolks, sweetened condensed milk, and key lime juice in a large bowl until combined. Fill each of the 18 muffin pan liners almost to the top with filling. Bake until pie tops are just set, 12–15 minutes.

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Remove from oven and place on wire rack. Finish cooling in the pans, about 1 hour. After cooling, place the mini pies in an airtight container and refrigerate for 2–3 hours until set. Top with whipped cream before serving.

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also see

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