Mini Key Limes Pies

Makes about 16 mini pies


  • Preheat the oven to 350°F. Line a standard muffin tin with muffin liners, and lightly spray each cup with nonstick spray.
  • In the bowl of a food processor, pulse the graham crackers until they form fine crumbs. Transfer the crumbs to a large bowl and add the sugar and salt; stir to combine. Add the melted butter, and using your clean hands or a silicone spatula, mix until the crumbs are moistened. (It should feel like wet sand.)
  • Place 1 tablespoon of the crumb mixture into each cup of the prepared muffin tin. Use a small metal spoon to press the crumbs evenly into the bottom of each cup. Bake until the edges just begin to turn golden, 8 to 10 minutes. Cool while you make the filling.
  • In a large bowl, whisk together the sweetened condensed milk, lime juice, egg yolks, lime zest and salt. Spoon 2 tablespoons of filling into each of the cooled crusts. Bake until the centers of the pies only slightly jiggle, 9 to 11 minutes. Cool at room temperature for 10 minutes before chilling in the refrigerator for at least 2 hours.
  • Remove the pies from the muffin tin and serve with sweetened whipped cream and more lime zest.

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