Mini Key Lime Pies
These single-serve key lime pies are made in muffin cups. They have the same classic rich and zesty filling as classic key lime pie, just in mini form!
Servings: 12 mini key lime pies
Calories: 226kcal
Equipment
- paper muffin liners
- food processor see notes for alternative options
Ingredients
Graham Cracker Crust
- 7.5 graham crackers equal to 4.5 ounces
- ¼ cup melted unsalted butter
- ¼ cup granulated sugar
Key Lime Filling
- 5 large egg whites from 5 large eggs
- 1 14 ounce can sweetened condensed milk
- ½ cup (4 ounces) key lime juice
- ¼ cup (2 ounces) lemon juice
- whipped cream and fresh lime zest, for serving
Instructions
Graham Cracker Crust
- Preheat the oven to 350F. Add 7.5 graham crackers to a food processor with a standard blade attachment. Pulse until the crackers are a fine, sandy texture.
- Combine the graham crackers with the melted butter and sugar. It will be a dry, crumbly mixture but when you pinch it between your fingers it should hold its shape.
- Add 12 paper liners to a muffin tin. I don't recommend making this without paper liners!
- Add 1 tablespoon of graham cracker crust to each liner, patting it into the base of the paper liner.
- Bake at 350F for 10 minutes, or until golden and firm. Let cool for at least 15 minutes before adding the key lime filling.
Key Lime Filling
- Add the egg whites to a food processor with a standard blade attachment. Process on high until the clear egg whites turn white. This will only take 1-2 minutes. Stop when the eggs are soft white and foamy appearing. We are just fluffing up the egg whites, not trying to reach soft peaks.
- Add the sweetened condensed milk to the egg whites. Continue mixing until well combined, just about 30 seconds.
- Mix in the lime juice and lemon juice until combined, just a few seconds.
- Use a ¼ cup measure to fill each par-baked graham cracker crust ¾ full with key lime filling.
- Reduce the oven heat to 325F. Make at 325F for 14-16 minutes, or until the custards are only slightly jiggly and have a dull sheen. I gently shake the muffin tray (with an oven mitt on!) to check if they are still slightly jiggly at the 14-minute mark.
- Remove from the oven and transfer to a wire cooling rack to cool. Let cool completely before transferring to the fridge or freezer. Chill in the fridge for 4 hours before serving. Keep refrigerated for up to a week and frozen for up to 3 months.
- Serve garnished with a dollop of whipped cream and fresh lime zest.
Video
Notes
- Egg whites: I use my hands to gently remove the white from the yolk by letting the egg white drain through my cupped fingers. Egg yolks can be frozen for up to 3 months and used in scrambled eggs or egg bakes.
- Key lime juice: I use Nellie & Joe's brand. If using regular lime juice, note that the pie will be a lot tangier. Fresh squeezed key limes also work.
- Lemon juice: This is added to balance out the tanginess of the key lime juice.
- Graham cracker crust: If you don't have a food processor, you can add the graham crackers to a large Ziploc bag and roll them with a rolling pin. This option is a bit more labor intensive but it gets the job done.
- Key lime filling: Use a hand mixer on high speed to whip the egg whites to a pale white color.
Nutrition
Serving: 1mini pie | Calories: 226kcal | Carbohydrates: 31g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 103mg | Sodium: 107mg | Potassium: 162mg | Fiber: 0.3g | Sugar: 26g | Vitamin A: 321IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 1mg
