This recipe for Mini Key Lime Pies has been a summer favorite in my kitchen ever since I first tried a mini version at a neighborhood potluck. I wanted the same tart, silky filling of a classic Key lime pie but in a small, handheld format that guests could enjoy without needing a fork. I discovered this approach the first summer I hosted a backyard barbecue: I swapped a full pie for individual mini crusts, and they disappeared so quickly I began keeping frozen store-bought mini crusts on hand for last-minute gatherings.

What makes these little pies special is the balance of sharp citrus against the sweet, creamy condensed milk base—the texture is velvety with a slight jiggle straight out of the oven that sets into a smooth custard after chilling. The graham cracker shell gives a toasty, buttery crunch that pairs beautifully with the bright lime flavor. Whether you make them for a holiday, a summer picnic, or simply to satisfy a citrus craving, these minis are as charming as they are simple to prepare.

Ingredients

• Mini graham cracker crusts: Use twelve 3-inch mini graham cracker crusts (Keebler mini foil tins are ideal). The pre-baked crusts provide a crunchy, buttery base and save time.
• Sweetened condensed milk: 21 ounces (one large can plus a little extra volume). Its concentrated sweetness and creamy texture are the backbone of the filling.
• Large eggs: Two large eggs at room temperature help stabilize the filling and give the custard a silky set without curdling.
• Key lime juice: 8 ounces of Nellie & Joe's Key West Lime Juice for authentic flavor—fresh Key limes are lovely if available but bottled is consistent and convenient.
• Garnish (optional): Thinly sliced lime wedges add bright color and a hint of fresh citrus aroma when placed on top of whipped cream.
• For homemade whipped cream: 1 cup heavy whipping cream, 3 to 4 tablespoons powdered sugar, and 1 teaspoon pure vanilla extract—whip to soft or stiff peaks based on preference.

Instructions

Preheat the oven: Set your oven to 350 degrees F (177 degrees C). Position the rack in the middle so heat circulates evenly around the mini tins. Preheating ensures the filling bakes briefly and sets without developing color. Whisk eggs and condensed milk: In a medium bowl, gently combine the two large eggs and the 21 ounces of sweetened condensed milk. Use a hand mixer on low to avoid incorporating too much air—the goal is a smooth, glossy base, not a foamy one. Add lime juice slowly: With the mixer running on low, slowly pour in the 8 ounces of Key lime juice. Add it gradually so the dairy emulsifies rather than splitting; the mixture will thin slightly and become uniformly pale and fragrant. Fill the crusts: Place the 3-inch mini graham cracker crusts on a baking sheet for easy transport. Pour the filling into each crust, filling nearly to the rim but leaving a small gap so the filling can expand slightly without spilling. Bake briefly: Bake at 350 degrees F for 8 to 10 minutes. The surface should remain pale and the center will still be slightly wobbly—this is the visual cue that the custard is set but not overbaked. Avoid any browning. Cool and chill: Allow pies to cool completely on a cooling rack, then transfer them to the refrigerator for 2 to 3 hours (or overnight) until fully set and cold. Chilling firms the filling and deepens the lime flavor. Make whipped cream (optional): For fresh whipped cream, chill your mixing bowl and beaters in the freezer for 10 to 15 minutes. Add 1 cup heavy cream, 3 to 4 tablespoons powdered sugar, and 1 teaspoon vanilla. Whip from low to medium-high until soft or stiff peaks form, then refrigerate until ready to pipe. Decorate and serve: Pipe or dollop whipped cream onto each chilled pie and garnish with a thin lime slice if desired. Serve chilled for the best texture and flavor.

Storage Tips

Keep assembled pies refrigerated in a single layer inside an airtight container. If stacking is necessary, place parchment between layers to protect the whipped cream. Chilled minis will keep for about 3 to 4 days; beyond that the crust becomes noticeably softer. For longer storage, freeze unadorned pies on a baking sheet until solid, then transfer to a zip-top freezer bag for up to 3 months. Thaw in the refrigerator overnight and top with freshly whipped cream before serving to retain the best texture.

Ingredient Substitutions

If you can’t find Key lime juice, substitute high-quality bottled lime juice or a 50/50 mix of fresh lime and bottled lime juice for consistency. For a lighter version, use half-and-half in place of heavy cream in the whipped topping (it won’t whip as stiffly, so opt for soft peaks). To make gluten-free minis, swap the graham crusts for gluten-free cookie crusts—note that flavor and texture will vary, with gluten-free shells sometimes being crumblier.

Serving Suggestions

Serve chilled on a dessert platter with a dusting of powdered sugar or a thin lime wheel for color. These mini pies pair beautifully with a cup of strong coffee or iced tea; for a grown-up pairing, try a fizzy Prosecco or light rum punch. Garnish ideas include toasted coconut flakes, finely zested lime twist, or a small mint sprig. They’re ideal for bridal showers, potlucks, or plated desserts at dinner parties when you want to offer variety without slicing a large pie.

Cultural Background

Key lime pie is a classic American dessert with roots in Florida, where Key limes were historically abundant. The traditional filling uses condensed milk and citrus—an elegant solution from the era before widespread refrigeration, when canned dairy provided a reliable source of sweetness and body. Miniaturizing the pie is an American party-friendly adaptation: individual portions make serving easy and reflect modern entertaining preferences for small-bite desserts and visually appealing platters.

Seasonal Adaptations

In summer, amplify the citrus by adding a small spoonful of fresh lime zest to the filling for extra aroma. For winter, offer a garnish of candied ginger or a sprinkle of crushed graham crumbs toasted with a pinch of cinnamon to bring warmer notes. During holidays, top with a tiny sugared cranberry or edible flower to make the minis feel festive. The recipe adapts well—just avoid heavy-handed flavor changes that would overwhelm the lime’s brightness.

Meal Prep Tips

For efficient meal prep, bake and chill the filling in the crusts a day ahead and store in the refrigerator. Prepare the whipped cream the morning you plan to serve and keep it chilled until use—this preserves its volume. Transport chilled minis in a shallow cooler with ice packs for outdoor events; keep them covered and avoid stacking. For large events, bake several trays and chill them on baking sheets before loading into containers for quick plating.

These Mini Key Lime Pies are a small, joyful treat that make any gathering feel a little more special. They’re approachable for bakers of all skill levels, yet impressive in presentation and taste—give them a try and make them your own with seasonal garnishes and little personal touches.