If you had to make a list of your top 10 favorite desserts, I’m pretty sure that Key Lime Pie would be on it. At least, it would definitely be on mine. The crunch from the graham cracker crust mixed with the tartness from the key lime zest. YUMMO! What I love about this Mini Key Lime Pie recipe is just that. It is mini! Built in portion control people, well if you can stop at one.. or two.. or three. 🙂 Not only are they fun and cute because there are mini but they are super tasty! There is key lime juice or zest in every component of the dish and I used a little bit of cream cheese for some extra creamy flavor. It is definitely one of those Key Lime Recipes that you will want to keep around.
*Just a heads up, this recipe calls for low fat sweetened condensed milk to cut back on the richness of the dish. However, if you want it rich, by all means use the regular sweetened condensed milk. 🙂
To get started, preheat the oven to 350º. In a small bowl mix 1 1/2 cups of graham cracker crumbs, 2 Tablespoons of sugar, and 6 Tablespoons of melted butter.
Next, add 1 teaspoon of lime zest to graham cracker bowl and mix until completely combined. Place cupcake liners in cupcake tins. Add 2 Tablespoons of the graham cracker mixture and press down in each cupcake liner.
Bake for 8 minutes, remove from oven, and let completely cool.
In a stand mixer, combine 2 oz. of softened cream cheese, 1/8 teaspoon of salt, and 1 Tablespoon of lime zest. Mix until combined.
Add one 14oz. can of low fat sweetened condensed milk and mix until incorporated and no lumps of cream cheese remain.
Mix in 1 egg yolk and 1/2 cup of key lime juice until incorporated. Pour mixture into cooled graham cracker cupcake liners 3/4 of the way full.
Bake for 15 minutes at 350º.
Remove from oven and place in refrigerator for at least 30 minutes.. Top with fresh lime zest. Serve.
Mini Key Lime Pie
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Prep Time: 5 mins
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Cook Time: 23 mins
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Total Time: 28 mins
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Yield: 18 Mini Pies 1x
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Category: Dessert, Mini Bites, Appetizers
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Method: Oven
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Cuisine: American
Description
These Mini Key Lime Pies have a taste of lime in every bit and a creamy texture from the cream cheese in the filling.
Ingredients
Graham Cracker Crust:
- 1 1/2 cup of graham cracker crumbs
- 6 Tablespoons of butter, melted
- 1 tsp. lime zest
- 2 Tablespoons of sugar
Key Lime Cream Cheese Filling:
- 2 oz. of cream cheese, softened
- 1 Tablespoon of lime zest
- 1/8 teaspoon of salt
- 1 can of {14oz.} of low fat sweetened condensed milk
- 1 egg yolk
- 1/2 cup of key lime juice {or lime}
Instructions
- Preheat the oven to 350º.
- In a small bowl mix graham cracker crumbs, sugar, melted butter, and lime zest. Mix until completely combined.
- Place cupcake liners in cupcake tins.
- Add 2 Tablespoons of the graham cracker mixture and press down in each cupcake liner.
- Bake for 8 minutes, remove from oven, and let completely cool.
- In a stand mixer, combine softened cream cheese, salt, and lime zest. Mix until combined.
- Add low fat sweetened condensed milk and mix until incorporated and no lumps of cream cheese remain.
- Mix in egg yolk and key lime juice until incorporated.
- Pour mixture into cooled graham cracker cupcake liners 3/4 of the way full.
- Bake for 15 minutes at 350º.
- Remove from oven and place in refrigerator for at least 30 minutes.. Top with fresh lime zest. Serve.
Notes
{Filling recipe by Christine’s Cuisine}
Nutrition
- Serving Size: 1
- Calories: 178
- Sugar: 18 g
- Sodium: 151 mg
- Fat: 8 g
- Carbohydrates: 24 g
- Protein: 3 g
- Cholesterol: 31 mg
Keywords: mini pies, key lime pie, mini desserts
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where is the nutrition info. calories per mini bite.?
★★★★★
Hey Jane, I just started doing the nutrition count about a year ago and haven’t gone back to my old posts. Sorry about that. 🙂 I just updated it for you. It will show on the recipe card right underneath the recipe directions. 🙂
These taste great, but they were the biggest waste of time I have ever spent in the kitchen! I followed the recipe to a “T” using the regular fat SCM, cooled them for 30 minutes, and can not get a single one out of the paper without totally ruining the dessert. I have a very sticky pile of crumbs and cupcake liners. I am sooo disappointed! Made them for an 80th birthday party, now I’m up a creek and out of time with no key lime bites, grrrr. And I spent FOREVER squeezing all those key limes…
Ohhhh… I’m sorry Elizabeth! I can’t believe they stuck to the sides! That didn’t happen to me and I’ve made these a couple of times.
I know how long it takes the squeeze those limes!!! I would so be frustrated too! I know that doesn’t help but I’m sorry.
If you still like the flavor, maybe next time make them into bars so you can avoid the sticky mess disaster you had on hand, the bars will be alot cleaner.
I LOVE key lime pie. I make these little ones all the time. I don’t feel as guilty about eating them since they are small and cute. 😉
exactly… built in portion control. And, I’m all about the guilt free desserts! 🙂