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Adorable, mini versions of one of the best desserts ever -- Key Lime pie. | livforcake.com
4.5 from 8 votes

Mini Key Lime Pies

These Mini Key Lime Pies are the perfect bite-sized version of traditional Key Lime Pie.
Course Dessert
Cuisine Pie, Tart
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 12
Calories 189kcal
Author Olivia




  • 2 large eggs
  • 1/3 cup granulated sugar
  • 5 Tbsp key lime juice 6-7 key limes
  • zest of 1 key lime
  • 4 Tbsp unsalted butter melted, 57g



  • Preheat oven to 350F and line a standard 12 cupcake tin with paper liners.
  • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
  • Divide crust evenly amongst the 12 liners, approx. 1 heaping Tbsp in each. Press firmly into the bottom of each liner.
  • Bake for 5-7 minutes. Set aside on cooling rack.


  • Preheat oven to 300F.
  • Prepare a bain marie (water bath) on the stove.
  • Once the water is boiling, place eggs, sugar, key lime juice and zest into a large bowl and begin whisking.
  • Whisk vigorously over the boiling bain marie until thick and light (approx. 5-10mins). Take on and off bain marie every once in a while to prevent setting/cooking eggs. Alternatively, try using a hand mixer. The mixture is ready when it's light, thick (like pudding), and ribbons form when you run your whisk through it.
  • Remove from heat and whisk in melted butter.
  • Pour into pre-baked tart crusts and bake for 5-7minutes until set. The center of the pies should jiggle just slightly the pan is nudged.
  • Cool completely on a wire rack, then place in fridge for at least 2 hours.
  • Serve cold, topped with whipped cream if desired.


Calories: 189kcal | Carbohydrates: 20g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 87mg | Potassium: 38mg | Sugar: 13g | Vitamin A: 340IU | Vitamin C: 1.9mg | Calcium: 17mg | Iron: 0.6mg