Mini Key Lime Pies

Try these mini key lime pies for a tangy and delicious bite-size dessert. A mini pie crust that is filled with a zesty key lime filling and topped with a dollop of whip cream. This lime dessert is creamy, zesty, and tangy all in one.

Course Desserts

Cuisine American

Keyword easy key lime, how to make key lime pie, mini key lime pies

Prep Time 5

Cook Time 18

Total Time 23

Servings pies

Calories 616kcal

Author Kelsey

Equipment

Ingredients

12-15 frozen mini tart shells or graham cracker crusts
14 oz. condensed milk
5 tablespoons key lime juice
¼ cup + 1 tablespoon sour cream
Zest of 1 lime

For the topping:

Whipped cream in a can, or homemade
Zest of 1 lime
6-8 lime slices cut into quarters (for a total of 12-16 quarter pieces)

Instructions

Preheat your oven to 375 degrees. Place your tartlet crust on a baking sheet and cook for 8-10 minutes. Remove from oven. If you use a graham cracker crust, skip the pre-cooking stage.
While your shells are cooking you can work on your key lime pie filling. In a bowl mix your condensed milk, lime juice, sour cream, and lime zest. Mix until creamy.
Spoon your lime pie filling into your baked tarts.
Return pies back to oven for 5-8 minutes.
Once pies are done, allow to cool completely on a cooling rack.
Refrigerate your pies in the fridge for at least one hour to help chill them off before serving.
Once your key lime mini pies are cooled, top with whipped cream, lime zest, and a lime quarter. Serve and enjoy!

Notes

Crust - If you want you can make and use graham cracker crust if you would like instead.

Lime - If you can't find key limes, regular limes will work in this recipe.

Topping - So I used whipped cream to top, but if you don't care for whipped cream you can leave it off.

Nutrition