Learn how to make these delicious and easy-to-make MINI KEY LIME PIES, with a buttery graham cracker crust and a creamy, tangy key lime filling. You can use regular lime or lemon instead of key limes.
Prep time: 10mins | Cook time: 15mins | Yield: 10
Ingredients:
Crust:
- 5oz (140g) Graham Crackers or Digestive Biscuits (about 1 1/2 cups)
- 1/3 cup (75g) Unsalted Butter
Filling:
- 14oz (397g) Sweetened Condensed Milk
- 1/3 cup (80ml) Freshly Squeezed Key Lime Juice (or Lemon/Lime)
- 1 Tbsp Key Lime Zest
- 2 Egg Yolks
Video:
Directions:
Crust:
- Using a blender, grind the cookies into fine crumbs. Add a few cookies at a time and blend, stopping to scrape the sides of the blender as needed. You can use a food processor, but the blender helps you to get very fine crumbs, making it easier to bind the crust together evenly.
- Melt the butter using a double boiler or microwave for 30 to 40 seconds.
- Pour the melted butter into the graham cracker crumbs and mix well.
- Line a cupcake pan with 10 paper liners. Divide the crumbs evenly among them and firmly press into the bottom of each paper liner using a 1/4 measuring cup or a small glass cup. Set aside.
- Note: If you want to make just one pie, use a 7in (18cm) round springform pan.
Filling:
- In a large bowl, place the condensed milk, key lime juice, and key lime zest. Mix until combined.
- Add the egg yolks and mix well. You can mix using a wire whisk or spatula. There’s no need to incorporate air into the mixture.
- Note: Make sure to use condensed milk, not milk or cream, otherwise the pies won’t set properly.
- Divide the filling evenly among the cupcake liners.
- Bake at 350°F (180°C) for about 15 minutes.
- Let it cool at room temperature for 20 minutes, refrigerate for 2 hours and serve.
- Store them in an airtight container in the fridge.
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