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Key Lime Pie Mini

Miniature Key Lime Pies

Miniature Key lime pies in cupcake cups.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 12
Author Cookie Madness



  • 1 1/2 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup melted butter


  • 1 can 14 oz condensed milk
  • 1/4 cup sour cream
  • 6 tablespoons Key lime juice
  • 1/4 teaspoon vanilla
  • 1 1/2 teaspoons lime zest
  • Sweetened whipped cream
  • Stemmed cherries or lime slices


  • Preheat oven to 350 degrees. Line 12 cupcake cups with paper liners.
  • Mix together crumbs, sugar and butter. Divide evenly among cupcake liners and press to make 12 little crusts.
  • Prepare Filling: Mix the condensed milk and sour cream until smooth. Stir in the lime juice, vanilla and zest. Divide the batter evenly among the mini pie crusts and bake for 7 minutes – they probably won’t look done, as they do not brown. Let cool at room temperature, then chill thoroughly.
  • Top with whipped cream and a stemmed cherry or slice of lime.