Name: Mini Key Lime Pie
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 2 egg yolks; 3/4 cup sweetened condensed milk; 1/4 cup key lime juice (or regular lime juice); Whipped cream for topping (optional); Lime slices for garnish (optional); 1/2 cup graham cracker crumbs; 1/8 cup granulated sugar; 1/8 teaspoon kosher salt; 2 Tablespoons unsalted butter

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This easy Mini Key Lime Pie is smooth and creamy with the perfect blend of tart and sweet in a buttery graham cracker crust. This small batch recipe is ready in as little as 1 hour. This dish makes an impressive dessert for two.

The Key Lime Pie originated in Key West, Florida back in the 20^th century. To learn more check out this article about Key Lime Pie.

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How to make easy Mini Lime Pie:

Preheat the oven to 375 degrees F (190 C).

For the Craham Crust:

Spray a 6 inch pie pan with non-stick spray. Click for a 6 inch pie pan.

In a medium bowl, melt the butter.

Add the graham cracker crumbs, sugar, and salt to the melted butter. Stir well to combine.

Spread the crumb crust mixture into the bottom of the small pie pan evenly and up the sides. Press it firmly to compact it together. Set aside.

graham cracker crust pressed into a 6 inch pie pan — Graham Crust in a mini pie tin.

For the Key Lime Filling:

In a medium bowl whisk the egg yolks together.

Add the sweetened condensed milk and lime juice to the egg yolks and whisk together until well combined. Click for a whisk.

Pour the filling mixture into the unbaked graham cracker crust.

lime pie filling poured into graham crust

Bake 20 minutes.

Cool completely on a wire rack, about 30 minutes. Click for a wire rack.

Chill in the fridge if desired or serve when completely cooled.

Top with whipped topping and garnish with lime slices, if desired.

Mini Lime Pie in a mini pie tin. — Easy Key Lime Pie in a 6 inch pie pan

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Mini Key Lime Pie

Prep Time: 10 minutes

Cook Time: 20 minutes

Cooling Time: 30 minutes

Total Time: 1 hour

This easy Mini Key Lime Pie is smooth and creamy with the perfect blend of tart and sweet in a buttery graham cracker crust.

Ingredients

For the Crust:

1/2 cup graham cracker crumbs
1/8 cup granulated sugar
1/8 teaspoon kosher salt
2 Tablespoons unsalted butter

For the Filling:

2 egg yolks
3/4 cup sweetened condensed milk
1/4 cup key lime juice (or regular lime juice)
Whipped cream for topping (optional)
Lime slices for garnish (optional)

Instructions

Preheat the oven to 375 degrees F (190 C).

For the Crust:

Spray a 6 inch pie pan with non-stick spray. Click for a 6 inch pie pan.
In a medium bowl, melt the butter.
Add the graham cracker crumbs, sugar, and salt to the melted butter. Stir well to combine.
Spread the crumb crust mixture into the bottom of the small pie pan evenly and up the sides. Press it firmly to compact it together. Set aside.

For the Filling:

In a medium bowl whisk the egg yolks together.
Add the sweetened condensed milk and lime juice to the egg yolks and whisk together until well combined. Click for a whisk.
Pour the filling mixture into the unbaked graham cracker crust.
Bake 20 minutes.
Cool completely on a wire rack, about 30 minutes. Click for a wire rack.
Chill in the fridge if desired or serve when completely cooled.
Top with whipped topping and garnish with lime slices, if desired.

Mini Key Lime Pie