Mini Key Lime Pie Recipe

Preheat the oven to 350°F (175°C). Place 12 standard-size muffin cups (lined with paper liners or lightly greased) on a baking sheet.

Combine the graham cracker crumbs, finely chopped pecans, granulated sugar and salt in a medium bowl; stir to evenly distribute.

Pour the melted butter over the crumb mixture and mix until the crumbs are evenly moistened and hold together when pressed.

Divide the crust mixture evenly among the 12 muffin cups (about 2 rounded tablespoons per cup). Use the bottom of a shot glass or measuring tablespoon to press the crumbs firmly into an even flat disk across the bottom and slightly up the sides (about 1/4 inch up the side).

Bake the crusts for 8–10 minutes, until fragrant and set. Remove from the oven and let cool on a wire rack while you prepare the filling. Reduce oven temperature to 325°F (160°C) if baking filling-filled pies, or keep at 350°F if you prefer to bake filled minis (recipe uses a brief bake below).

In a medium bowl, whisk together the sweetened condensed milk and lime zest until combined.

Add the egg yolks and whisk until smooth and slightly lighter in color.

Slowly whisk in the fresh lime juice until the mixture is homogenous. The acid will slightly thicken the mixture.

If using, lightly whip the 1/4 cup heavy cream to soft peaks and fold it into the lime mixture for a silkier, lighter texture. (This step is optional but recommended for a lighter filling.)

Divide the filling evenly among the 12 cooled crusts, filling almost to the top but leaving a little headspace (roughly 2 to 3 tablespoons filling per cup).

Bake at 325°F (160°C) for 10–12 minutes, until the edges are set and the centers still have a slight jiggle. (If you skipped baking the crusts earlier or prefer a no-bake finish, you can chill filled cups for at least 2 hours instead of baking; the recipe is written for a short bake to gently set the egg yolks.)

Remove the mini pies from the oven and let cool to room temperature on a wire rack, about 30 minutes, then refrigerate for at least 1 hour (preferably 2–3 hours) to fully chill and firm the filling.

While the pies chill, toast the 2 tablespoons of chopped pecans in a small dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Transfer to a plate to cool.

In a chilled bowl, beat the 1 cup heavy whipping cream with the powdered sugar and vanilla extract until soft to medium peaks form. Taste and add more powdered sugar if you prefer sweeter cream.

Fold the toasted chopped pecans gently into the whipped cream, reserving a pinch for sprinkling on top of the pies.

Pipe or dollop a generous teaspoon to tablespoon of pecan whipped cream onto each chilled mini pie. Finish each with a light sprinkle of reserved chopped pecans and a pinch of additional lime zest for brightness.

Keep the finished mini pies refrigerated and serve within 2–3 days for best texture and freshness.