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
- Prep Time: 5 mins
- Cook Time: 23 mins
- Total Time: 28 mins
- Yield: 18 Mini Pies 1x
- Category: Dessert, Mini Bites, Appetizers
- Method: Oven
- 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
Filed Under:
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