Easy Mini Key Lime Pie

This refreshing mini key lime pie recipe has become my summer dessert hero whenever I need something impressive but don’t want to turn on the oven. The individual servings create the perfect balance of tangy lime filling and sweet graham cracker crust in every bite.

I first made these for a backyard barbecue when temperatures hit 95 degrees and my kitchen was unbearable. Everyone was fighting over the last one, and now I always make a double batch to ensure there are extras to enjoy the next day.

Ingredients

• Graham cracker crumbs: Create the perfect crunchy base that complements the creamy filling. Use store bought crumbs or pulse whole crackers in a food processor for a fresher taste
• Unsalted butter: Binds the crust together with rich flavor. Make sure it’s fully melted for easy mixing
• Cream cheese: Provides structure and tanginess. Allow it to fully soften at room temperature for at least 30 minutes to avoid lumps
• Sweetened condensed milk: Creates that signature creamy sweetness that balances the lime. Use the full fat version for best texture
• Key lime juice: Delivers that distinctive tangy flavor. Fresh squeezed is wonderful but good quality bottled juice works perfectly too
• Whipped topping: Makes the filling light and airy. You can substitute homemade whipped cream if preferred

Step-by-Step Instructions

Prepare the crust:

Combine graham cracker crumbs with melted butter until evenly moistened. The mixture should hold together when pressed between your fingers without being overly greasy. Set aside while you prepare the filling.

Create the base:

Beat the cream cheese with an electric mixer on medium speed until completely smooth about 2 minutes. Scrape down the sides of the bowl frequently to ensure no lumps remain. The success of your filling depends on this step being thorough.

Add sweetness:

Pour in the sweetened condensed milk and continue mixing until fully incorporated and silky smooth about 1 minute. The mixture will become more fluid and pale in color.

Incorporate key lime:

Add the key lime juice and mix until completely blended. You’ll notice the mixture beginning to thicken slightly as the acidity reacts with the dairy ingredients. This chemical reaction helps set your pies.

Fold in lightness:

Gently fold the whipped topping into the mixture using a rubber spatula with a light hand. Use a cutting and folding motion rather than stirring to maintain airiness. Continue until no white streaks remain but avoid overmixing.

Assemble and freeze:

Fill silicone cupcake liners or paper liners about three quarters full with the key lime mixture. Top each with a generous layer of graham cracker crumb mixture pressing down slightly. Place on a sheet tray and freeze for at least 4 hours until completely set.

Unmold and serve:

To release from silicone molds dip the bottom half briefly in warm water for a few seconds. Invert onto serving plates so the graham cracker side is down. Garnish with additional whipped topping and lime slices if desired.

Pin it

The key lime juice is truly the star ingredient here. I discovered that using bottled key lime juice saves enormous time without sacrificing flavor after spending an hour squeezing those tiny limes for my first batch. My husband claims he can tell when I use fresh juice but in blind taste tests he’s been wrong every time!

Storage Tips

These mini pies maintain their quality beautifully in the freezer. Store them in an airtight container with parchment paper between layers if stacking. For best results consume within two weeks though they technically remain safe to eat for up to a month. The texture is creamiest when allowed to thaw slightly about 5 minutes before serving.

Flavor Variations

While traditional key lime is delicious this recipe works wonderfully with other citrus juices too. Try substituting lemon juice for a classic lemon icebox pie flavor or blood orange juice for a beautiful pink variation. You can also add 1 tablespoon of citrus zest to intensify the flavor or fold in 1/2 cup of fresh berries for a fruity twist.

Pin it

Serving Suggestions

These mini treats look spectacular on a dessert table with varied garnishes. Create a toppings bar with fresh berries chocolate shavings toasted coconut candied lime peel and different flavored whipped creams. For an adult version try serving with a small shot of coconut rum on the side. These also pair beautifully with after dinner coffee especially a rich dark roast that contrasts with the sweet tangy filling.

Frequently Asked Questions

→ Can I use bottled key lime juice for this dessert?

Yes, bottled key lime juice works well if fresh key limes are unavailable. Look for high-quality, 100% juice without added sugars.

→ What type of whipped topping should I use?

You can use store-bought whipped topping like Cool Whip or make your own whipped cream using heavy whipping cream and sugar.

→ Can these pies be stored for later?

Absolutely! Once frozen, the pies can be stored in an airtight container in the freezer for up to 2 weeks. Just thaw slightly before serving.

→ Can I make this dessert gluten-free?

Yes, simply use gluten-free graham crackers or crumbs to make the crust. Ensure any other ingredients you use are also gluten-free.

→ Do I need special molds for these pies?

No, you can use silicone molds, paper cupcake liners, or even muffin tins lined with parchment or paper liners for easy removal.