Mini Key Lime Pies | Joyful Healthy Eats

Why Mini Key Lime Pies Are the Perfect One-Bite Treat

Not only are these mini key lime pies fun and cute because they’re mini-sized, but they are super tasty! Here’s why I love them so much:

• That ideal sweet-tart balance. Key lime pies are famous for their perfect balance of bright, tangy tartness and sweetness. These mini key lime pies nail it! (So do my Key Lime Cheesecake Bars and No Bake Key Lime Cheesecake!)
• Portability and convenience for parties. These mini pies are just the right size for parties, picnics, bridal and baby showers, and other get-togethers. They’re easy to transport and easy to serve since there’s no pie to cut!
• Perfect portion control. And if you’re making these for yourself, you’ll love that with mini pies, you can have the satisfaction of a delicious dessert without overindulging. Sometimes you just need a little bite of something sweet to be satisfied!

What You’ll Need

Here’s a list of ingredients you’ll need to make your own mini key lime pies at home. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Graham Cracker Crust:

• Graham cracker crumbs – You can buy crumbs at the grocery store or make your own by pulsing graham crackers in your food processor.
• Unsalted butter – This adds a buttery flavor, of course, but more importantly, it binds the crust together.
• Sugar – Sugar also helps with the binding and it sweetens the crust too.
• Salt – If you only have salted butter on hand, you can use that and omit the added salt.

Key Lime Cream Cheese Filling:

• Cream cheese – Softened to room temperature.
• Plain Greek yogurt – Adds tanginess and a creamy texture to the filling.
• Sugar – Everyday white sugar is exactly what you need here.
• Key lime juice – Key lime is more fragrant and floral than regular limes. You can use regular lime juice, but you won’t get the same flavor.
• All purpose flour – Helps thicken and stabilize the mixture.
• Vanilla – For some warmth and to enhance the overall flavor of the filling.
• Egg yolk + whole egg – To bind the filling together so it sets when baked.
• Toppings – Whipped cream, mint, and lime wedges are optional garnishes.

How to Make Mini Key Lime Pies

Follow these simple steps to make these mini key lime pies!

• Prepare. Preheat your oven to 350ºF and place cupcake liners in a muffin pan.
• Mix the crust. Add all of the crust ingredients to a bowl and stir until the crumbs are all moistened.
• Form the crust. Divide the crumb mixture into the cupcake liners.

• Make the filling. Cream the cream cheese, yogurt, and sugar in a mixing bowl; once smooth, blend in the juice, flour, and vanilla. Beat in the egg and egg yolk until the mixture is fluffy.

• Finish assembling. Divide the filling mixture into the cupcake liners.
• Bake. Place the pan in the oven and bake for 22 to 24 minutes, or until the filling has set. Turn the oven off, crack the door, and let the mini pies cool in the oven for 5 minutes.
• Cool and serve. Refrigerate the mini key lime pies for 30 minutes, then garnish if desired and serve.

Tips and Variations

Here are some helpful tips and variations for this mini key lime pie recipe.

• Make sure the crust doesn’t crumble. Use a shot glass to press the graham cracker mixture down into the muffin tins so the crust doesn’t fall apart.
• Don’t over-mix the filling. If you beat it too long, the filling mixture is more likely to crack when baked. (If it does crack, no big deal though—a dollop of whipped cream will hide it!)
• Know when they’re done. The mini pies should be mostly set, but the middles can still be a bit jiggly. They’ll continue to set when cooling and a little bit of jiggle in the middle helps ensure the filling is creamy.

How to Store

• Refrigerator: Mini key lime pies can be stored in an airtight container in the refrigerator for up to 4 days.
• Freezer: To freeze, place the pies on a baking sheet lined with parchment paper and freeze until firm. Then transfer them to an airtight container or freezer-safe bag and store for up to 3 months. Thaw them overnight in the refrigerator before serving.

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