Mini key lime pies

Here’s a complete guide to making Mini Key Lime Pies—tangy, creamy, and perfect for individual servings:

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1. Ingredients

For the Crust:

• 1½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar

For the Filling:

• 1 can (14 oz) sweetened condensed milk
• 4 large egg yolks
• ½ cup fresh key lime juice (or regular lime juice if unavailable)
• 1 tsp lime zest (optional, for extra flavor)

For Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• Lime zest or thin lime slices for garnish

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2. Instructions

Step 1: Make the Crust

1. Preheat oven to 350°F (175°C).
2. In a bowl, combine graham cracker crumbs, melted butter, and sugar.
3. Press mixture into mini muffin tins or tart pans to form a firm base.
4. Bake for 5–7 minutes, then let cool slightly.

Step 2: Prepare the Filling

1. In a bowl, whisk together sweetened condensed milk, egg yolks, lime juice, and lime zest until smooth.
2. Pour the filling into the pre-baked crusts.

Step 3: Bake the Mini Pies

• Bake at 350°F (175°C) for 10–12 minutes, or until filling is set but slightly jiggly in the center.
• Remove from oven and let cool to room temperature, then refrigerate for at least 2 hours to chill completely.

Step 4: Whip the Topping

1. Whip heavy cream with powdered sugar until soft peaks form.
2. Pipe or spoon onto chilled mini pies.
3. Garnish with lime zest or a thin lime slice.

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3. Tips & Variations

• No-bake version: Skip baking the filling; just mix ingredients and chill for 3–4 hours until set.
• Crust alternatives: Use chocolate cookie crumbs or crushed pretzels for a different flavor.
• Extra tang: Add a little extra lime juice or zest for a sharper flavor.
• Storage: Keep in the refrigerator up to 3 days.

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These mini pies are perfect for parties, portion control, or gifting—they’re cute, tangy, and super creamy.

I can also provide a one-bowl, no-bake version ready in 15 minutes if you want an even faster treat.

Do you want me to do that?