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A group of mini key lime pies topped with whipped cream and lime slices on a white marble surface.
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Best Mini Key Lime Pie Bites

Bring a taste of the tropics to your next gathering with these mini key lime pie bites. Featuring a buttery graham cracker crust, creamy tangy key lime filling, and fluffy whipped cream topping, these individual key lime pies are the perfect bite-sized summer dessert.
Course Dessert
Cuisine American
Keyword bite sized party treats, individual key lime pies, mini key lime pie bites
Prep Time 15 minutes
Cook Time 17 minutes
Chilling Time 2 hours
Total Time 2 hours 32 minutes
Servings 12 mini pies
Calories 210kcal
Author C. Sophie

Equipment

  • 12-cup muffin tin
  • Paper liners
  • Mixing bowls
  • Whisk
  • Electric mixer

Ingredients

For the Graham Cracker Crust

  • 1 cup graham cracker crumbs
  • 3 tbsp granulated sugar
  • 4 tbsp unsalted butter melted

For the Key Lime Filling

  • 14 oz sweetened condensed milk 1 can
  • 3 large egg yolks
  • 0.5 cup key lime juice fresh or bottled
  • 1 tbsp lime zest

For the Whipped Cream Topping

  • 0.5 cup heavy whipping cream
  • 1 tbsp powdered sugar

Instructions

  • Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
  • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
  • Spoon about 1 tablespoon of the crumb mixture into each muffin liner and press firmly into the bottom to create a compact crust.
  • Bake the crusts for 5 minutes, then remove from the oven and allow them to cool slightly.
  • In a separate bowl, whisk together the egg yolks, sweetened condensed milk, key lime juice, and lime zest until smooth and slightly thickened.
  • Evenly distribute the filling among the muffin cups, pouring it over the pre-baked crusts.
  • Bake for 10 to 12 minutes, or until the filling is just set and no longer jiggles.
  • Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until fully chilled.
  • Beat the heavy cream and powdered sugar until stiff peaks form. Pipe or spoon a dollop onto each chilled pie.
  • Garnish with a small lime slice or extra lime zest and serve cold.

Notes

For the most authentic flavor, use real key lime juice whenever possible. These mini pies can be prepared up to 3 days in advance and stored in the refrigerator. They also freeze well for up to 2 months without the whipped cream topping.