Mini Key Lime Pies
Mini Key Lime Pies
Photo/Styling: Katherine Gillen

What’s silky, sweet, tart and crunchy in every bite? Key lime pie. It’s one of our summertime favorites, so we went ahead and made a mini version for you. Why, you ask? Well, these cuties come together in a muffin tin and are quicker to bake and chill than the original full-size recipe, which means they’re in your mouth in less time too.

You’ll notice this recipe calls for regular lime juice and not key lime juice. While you can use the two types interchangeably, we always prefer the taste of freshly squeezed citrus juice to the bottled kind, and squeezing key limes…well, they’re tiny. We don’t want you to work too hard for your dessert.

RELATED: No-Bake Key Lime Cheesecake

Makes about 16 mini pies

Crust

1½ sleeves (210g) graham crackers (about 10 crackers)

3 tablespoons granulated sugar

½ teaspoon kosher salt

6 tablespoons butter, melted and cooled slightly

Filling

One 14-ounce can sweetened condensed milk

⅔ cup freshly squeezed lime juice (from 4 to 8 limes)

3 large egg yolks

1 teaspoon lime zest, plus more for garnish

Pinch of kosher salt

Freshly whipped cream, for serving

1. Make the crust: Preheat the oven to 350°F. Line a standard muffin tin with muffin liners, and lightly spray each cup with nonstick spray.

2. In the bowl of a food processor, pulse the graham crackers until they form fine crumbs. Transfer the crumbs to a large bowl and add the sugar; stir to combine. Add the melted butter, and using your clean hands or a silicone spatula, mix until the crumbs are moistened. (It should feel like wet sand.)

3. Place 1 tablespoon of the crumb mixture into each cup of the prepared muffin tin. Use a small metal spoon to press the crumbs evenly into the bottom of each cup. Bake until the edges just begin to turn golden, 8 to 10 minutes. Cool while you make the filling.

4. Make the filling: In a large bowl, whisk together the sweetened condensed milk, lime juice, egg yolks, zest and salt.

5. Spoon 2 tablespoons of filling into each of the cooled crusts. Bake until the centers of the pies only slightly jiggle, 9 to 11 minutes. Cool at room temperature for 10 minutes before chilling in the refrigerator for at least 2 hours.

6. Remove the pies from the muffin tin and garnish with freshly whipped cream and more lime zest to serve.

Note: You may end up with extra crust crumbs—that’s OK. The crumb mixture can be stored in an airtight container in the freezer for up to 3 months. To use, thaw at room temperature or in the microwave.

130 calories

5g fat

19g carbs

3g protein

16g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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