3 1/2 Inch Mini Key Lime Pies

Mini Key Lime Pies are the follow-up to the Mini Maple Pecan Pies. Like the pecan pies, they are made in the same 3 ½ inch disposable pie pans mentioned in the other post. They have a basic graham cracker crust and are made with sour cream rather than egg.

Mini Key Lime Pies Without Egg Yolks

If you'd prefer to make a a regular 9 inch Key Lime Pie without egg yolks, you can use the recipe in the link. However, this mini pie version works very well and is kind of fun to serve. Plus the little pies freeze well. You can make a batch, put them in the freezer until they are firm, wrap individually and serve whenever.

Also, if for some reason you have a half a can of condensed milk you need to use, you can halve the recipe and make 4 or 5 miniature pies rather than 8 or 10.

• Mini Cherry Pies
• Miniature Coconut Cream Pies
• Mini Maple Pecan Pies
• Mini Coconut-Macaroon Cheesecake

Recipe

3 ½ Inch Miniature Key Lime Pies

Cookie Madness

Miniature Key Lime Pies made in 3 ½ inch disposable pie pans.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

 

Crusts

• ½ cup plus 2 tablespoons graham cracker crumbs
• 2 tablespoon butter melted
• 2 teaspoons sugar

Filling

• 1 14 oz. can Eagle Brand® Sweetened Condensed Milk
• ⅔ cup fresh lime juice
• 1 teaspoon lime zest
• 2 ½ tablespoons sour cream

Topping

• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract

Instructions

 

• Preheat the oven to 325°F. Have ready 8 3 ½ inch pie shells.
• Set aside 2 tablespoons of the graham cracker crumbs, then combine remaining ½ cup graham cracker crumbs with sugar. Add melted butter and stir until blended, then divide crumbs among the 8 shells. Press mixture into bottom and up sides.
• Set the crusts on a baking sheet and and bake 7 minutes or until crust begins to brown.
• Stir sweetened condensed milk, lime zest and sour cream until blended. Stir in lime peel. Pour filling into crusts, dividing evenly. Bake for 7 minutes -- the pies will not appear baked at this point and there may not be any bubbles, but they are most likely done. Let cool completely on wire rack, then chill for at least 2 hours.
• To make the topping, beat cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff. Top pie with whipped cream, then sprinkle pies with reserved 2 tablespoons of crumbs.

Tried this recipe?Let us know how it was!