Description
Delight in these charming Key Lime Pie Mini Desserts—a perfect blend of tart key lime filling and a buttery graham cracker crust, topped with fluffy whipped cream and a hint of lime zest. These bite-sized treats combine tangy, creamy, and crunchy textures, ideal for parties or a refreshing summer indulgence.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/4 cup unsalted butter, melted
Filling
- 1/2 cup sweetened condensed milk
- 1/2 cup key lime juice
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
Topping
- 1/4 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Lime zest, for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and filling.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs and sugar evenly.
- Add Butter to Crust: Stir in the melted unsalted butter until the mixture looks like wet sand and is evenly coated.
- Form Crusts: Press the graham cracker mixture firmly into the bottoms of mini tart pans or muffin tins to create an even crust layer.
- Bake Crust: Bake the crusts in the preheated oven for 8-10 minutes until golden brown, then remove and let them cool.
- Prepare Filling: Whisk together sweetened condensed milk, key lime juice, egg yolks, and vanilla extract in a separate bowl until smooth and well combined.
- Fill Crusts: Spoon the lime filling onto the cooled crusts, filling them almost to the top.
- Bake Filling: Return the filled pans to the oven and bake for 8-10 minutes until the filling is set but still slightly wobbly in the center.
- Cool Pies: Remove the mini pies from the oven and allow them to cool to room temperature.
- Chill Pies: Refrigerate the pies for at least 2 hours until completely set and chilled.
- Whip Cream: In a medium bowl, beat heavy whipping cream and powdered sugar on high speed using an electric mixer until soft peaks form.
- Top Pies: Pipe or spoon whipped cream onto each chilled mini pie.
- Garnish: Sprinkle lime zest over the whipped cream for a fresh pop of flavor and color.
- Serve: Enjoy these refreshing, perfectly portioned Key Lime Pie Mini Desserts at your next gathering or as a delightful treat.
Notes
- You can substitute key lime juice with regular lime juice if key limes are unavailable, but the flavor will be slightly different.
- Use mini tart pans or muffin tins lined with paper liners for easy removal of the mini pies.
- Ensure not to overbake the filling to keep it creamy and smooth.
- For a sweeter whipped cream, adjust the powdered sugar according to taste.
- These mini pies can be stored covered in the refrigerator for up to 3 days.
