Mini Key Lime Pies Recipe

Prepare pan and combine dry ingredients

Preheat the oven to 350°F (175°C). Arrange a standard 12-cup muffin tin or 12 (3-inch) mini tart pans; if using a muffin tin, lightly spray or line with paper liners. In a medium bowl, combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar, and a pinch of salt; stir to distribute evenly.

Add butter and press

Pour 6 tablespoons melted unsalted butter into the crumbs and mix with a fork until uniformly moistened and the mixture holds together when pressed. Divide the crumb mixture evenly among 12 cups (about 2 to 2.5 tablespoons per cup). Press firmly into the bottom and slightly up the sides to form a compact crust (use the bottom of a small measuring cup or a spoon handle for even pressing).

Bake crusts

Bake the crusts on the middle rack for 8–10 minutes, until set and lightly golden at the edges. Remove from oven and allow crusts to cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C) if your oven runs hot (optional).

Whisk egg yolks and condensed milk

In a medium bowl, whisk together 3 egg yolks until smooth. Gradually whisk in 1 (14-ounce) can sweetened condensed milk until fully combined and slightly thickened.

Add lime and cream

Whisk in 1/2 cup key lime juice and 1 tablespoon lime zest until the mixture becomes glossy and starts to thicken. Stir in 1/2 cup heavy cream and whisk until fully incorporated. Taste and adjust: the mixture should be tangy and sweet; if using very tart limes, you can add 1–2 teaspoons more condensed milk to balance.

Fill crusts and bake

Divide the filling evenly among the prepared crusts (about 2 tablespoons filling per mini pie). Smooth the tops with the back of a spoon. Bake at 350°F (175°C) for 10–12 minutes, until the filling is set at the edges but still slightly jiggly in the center. (If you lowered the oven to 325°F after crust-baking, bake 12–14 minutes.)

Cool and chill

Remove pies from the oven and let cool to room temperature in the pan for 30 minutes. Transfer the minis to the refrigerator and chill at least 2 hours, preferably 4 hours, to allow the filling to fully set and flavors to develop.

Make whipped topping

When ready to serve, whip 3 tablespoons heavy whipping cream with 1 teaspoon powdered sugar until soft peaks form (use a small whisk or electric mixer). Be careful not to overbeat; you want a light dollop for each pie.

Garnish and serve

Pipe or spoon a small dollop of whipped cream onto each chilled mini key lime pie and top with a thin lime slice or extra lime zest. Serve immediately. Store chilled in an airtight container for up to 3 days.