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Mini Key Lime Pies Recipe

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4.1 from 9 reviews

These Mini Key Lime Pies combine a crunchy graham cracker crust with a smooth and tangy key lime cream cheese filling, perfect for a refreshing and delightful dessert. Baked to creamy perfection and served in convenient mini portions, they make an ideal treat for any occasion.

  • Total Time: 54 minutes
  • Yield: 12 mini pies

Ingredients

Graham Cracker Crust:

  • 1 1/4 cup graham cracker crumbs
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon sugar
  • Pinch of salt

Key Lime Cream Cheese Filling:

  • 12 oz. cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1/2 cup white sugar
  • 1/3 cup key lime juice
  • 1 tablespoon all purpose flour
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 1 whole egg

Optional Garnish:

  • Whipped cream
  • Mint leaves
  • Lime wedges

Instructions

  1. Preheat Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the mini key lime pies.
  2. Prepare Crust Mixture: In a small bowl, combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Mix until the crumbs are fully coated and hold together.
  3. Form Crusts: Line a muffin tin with cupcake liners. Add about 2 tablespoons of the graham cracker mixture into each liner. Use a shot glass or your fingers to firmly press down and form a compact crust at the base of each liner.
  4. Blend Filling: In a large mixing bowl, add the softened cream cheese, plain Greek yogurt, and sugar. Using a hand mixer, whip these ingredients until the mixture is smooth and creamy.
  5. Add Flavorings: Pour in the key lime juice, all-purpose flour, and vanilla extract, then blend again until the ingredients are fully incorporated.
  6. Incorporate Eggs: Mix in the egg yolk and whole egg. Continue blending until the batter becomes slightly fluffy, usually about 30 seconds to 1 minute.
  7. Fill Crusts: Carefully pour the cream cheese filling into each prepared crust-lined cupcake liner, filling almost to the top.
  8. Bake: Place the muffin tin in the preheated oven and bake for 22-24 minutes. The cheesecake centers should be mostly set with a slight jiggle remaining.
  9. Cool in Oven: After baking, turn off the oven and crack the door open. Let the mini pies sit in the oven for 5 minutes to gradually cool and prevent cracking.
  10. Refrigerate: Remove the pies from the oven and transfer them to the refrigerator. Chill for at least 30 minutes to fully set the filling.
  11. Garnish and Serve: Optionally top each mini pie with whipped cream, a fresh mint leaf, and a lime wedge before serving for added flavor and presentation.

Notes

  • Using a shot glass or similar object helps press the crust firmly to prevent crumbling.
  • Be careful not to overbake the pies; slight jiggle in the center is ideal.
  • For best flavor, chill the pies for at least 30 minutes; longer refrigeration enhances texture.
  • These mini pies can be made a day ahead and stored covered in the refrigerator.
  • Substitute regular lime juice if key limes are unavailable, but key lime juice provides an authentic tangy flavor.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/mini-key-lime-pies-recipe/