Mini Key Lime Pies
These Mini Key Lime Pies are zesty, creamy, and perfectly portioned for parties or sweet summer treats. Nestled in graham cracker crusts and topped with homemade whipped cream, they’re simple to make and even easier to love.
Ingredients
- 12 3- inch mini graham cracker crusts Keebler brand works well
- 21 oz sweetened condensed milk
- 2 large eggs
- 8 oz key lime juice Nellie & Joe’s recommended
- 1 cup heavy whipping cream
- 3 –4 tbsp powdered sugar
- 1 tsp vanilla extract
- Lime slices for garnish optional
Instructions
- Preheat oven to 350°F (175°C). Place crusts on a baking sheet.
- In a bowl, whisk eggs and condensed milk.
- Slowly add lime juice while mixing on low.
- Fill crusts with mixture and bake 8–10 minutes, just until set.
- Cool completely, then refrigerate 2–3 hours or overnight.
- For whipped cream, chill beaters and bowl.
- See full steps with tips & photos → https://mischacrossing.com/mini-key-lime-pies/
Notes
- Juice Tip: Fresh key lime juice can be used, but bottled Nellie & Joe’s offers consistent flavor and convenience.
- Make Ahead: These pies are ideal for prepping the day before your event—just wait to top with whipped cream until serving.
- Storage: Store covered in the fridge for up to 3 days. Best enjoyed chilled.