Mini Key Lime Pies

Craving something sweet? These Mini Key Lime Pies are fun to make and oh so easy too!

Mini Key Lime Pies

A pint-sized version of my family’s favorite pie, these mini key lime pies are downright delicious!

They’re sweet yet oh so tart, relying on a hearty dollop of whipped cream to tame the citrusy bite of lime.

To make things oh so easy, I used pre-made 3-inch graham cracker crusts that were on sale (buy one get one free – whoo!!!!) at my local grocery store.

Feel like making your own crusts? Grab your go-to graham cracker crust recipe and press it into mini tart pans. You may end up with a different number of pies based on size (more for smaller tart pans and less for larger ones) but either way you’ll have mini key lime pies ready for faceplanting! WOOT!

Mini Key Lime Pies with Graham Cracker Crust

Mini Key Lime Pies

Looking for a full-size key lime pie instead? Try my Father-in-Law’s awesome recipe! It’s essentially the same recipe as below but poured into a standard size graham cracker crust instead of the minis.

Easy peasy *LIME* squeezy!

Enough small talk, these bad boys speak for themselves. Let’s get our recipe on!

Mini Key Lime Pies
5 from 3 votes

Mini Key Lime Pies

Craving something sweet? These Mini Key Lime Pies are fun to make and oh so delicious! Mini graham cracker crusts make this easy dessert a breeze to make!

Course Dessert
Cuisine American
Keyword Mini Key Lime Pies
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings 12 servings
Calories 353 kcal
Author Jenn Laughlin – Peas and Crayons


  • 12 3-inch mini graham cracker crusts (I used Keebler brand)
  • 21 oz sweetened condensed milk
  • 2 large eggs
  • 8 oz Nellie and Joe’s Key West Lime Juice
  • 1 thinly sliced lime to garnish , optional



  1. Pre-heat oven to 350 degrees F.
  2. Gently mix eggs and condensed milk with a hand mixer.
  3. Continue to beat on LOW while SLOWLY adding lime juice. Mix until juice has been incorporated into the filling.
  4. Pour into store-bought mini graham cracker crusts. Keelber makes mini crusts in little foil pie tins and they're super convenient for this recipe!

  5. Bake at 350 F for 8-10 minutes. Filling will be wiggly and pale. (should not be browned at all) Allow to cool completely on a cooling rack then transfer to fridge for 2-3 hours or until nice and cold. May chill overnight if desired.

  6. If making the homemade whipped cream, first place the beaters from an electric hand mixer and a large glass or stainless steel bowl in freezer. Keep cream in the fridge until ready to whip.

  7. After they’ve had time to chill (approx. 10-15 min) add the heavy whipping cream, powdered sugar, and vanilla extract to your bowl. Start mixing on low speed, then increase the speed to medium-high until soft or stiff peaks form.
  8. Place bowl in fridge until ready to decorate. Pipe onto the pies using a star tip and piping bag or simply serve a dollop of fresh whipped cream on each mini pie. Thinly sliced lime wedge make a pretty garnish.

Recipe Notes

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Mini Key Lime Pies
Amount Per Serving
Calories 353 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g50%
Cholesterol 71mg24%
Sodium 148mg6%
Potassium 253mg7%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 32g36%
Protein 6g12%
Vitamin A 473IU9%
Vitamin C 9mg11%
Calcium 166mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try these key lime pies, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

hungry for more?

Keep the key lime love going with my tasty Key Lime Pie Energy Bites or whip up a fluffy stack of Key Lime Pancakes!

Looking for another delicious dessert recipe to try? Around here we are OBSESSED with my easy Homemade Cookie Cake and also make my small batch Pumpkin Cupcakes year-round thanks to canned pumpkin from my local grocery store!

Feeling those fruit Spring and Summer vibes? Whip up this berry-kissed Red White and Blueberry Berry Trifle featuring fresh berries and fluffy pound cake. Delicious!

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Recipe Rating


  • Louise

    is it 21oz of sweetened condensed milk? 1 can is 14 oz — do I use 2 cans measuring out 21 oz?

    • Hi Louise! Since there are a variety of can sizes and I like to go by weight, I use a little kitchen scale and pour my cans into the bowl to reach 21 ounces of sweetened condensed milk. I find I get super accurate results this way and the pie is always fantastic! My MIL likes to sneak the leftovers (lol) but I’ll typically save any left over to make mini pies. I’m working on getting that recipe posted once we finish our move. Hope this helps! xoxo

  • Lisa

    5 stars
    These mini pies are the highlight of every party I’ve I do freeze them, even after they’ve cooled from baking. Just make sure you have room in the freezer. I will sometimes make a batch and freeze individually (wrapped well to prevent freezer burn), for a quick unexpected visitor or just self indulgence in lieu of chocolate or ice cream.

  • Yvette

    5 stars
    These are sooo good! Made them last night for company and they were a quick easy dessert. I halved the recipe as I only had six crusts and they came out perfect. Thank you for this recipe. Saving to remake.

  • Gabriella Wagner

    Can these be frozen???

    • Hi Gabriella! I’ve seen some frozen key lime pies around the internet (including one from the lovely Ina Garten) so I believe you could freeze these. According to her instructions, you would skip the baking step and freeze the pie after pouring the lime curd into the graham cracker crust. She also suggests removing the pie from the freezer fifteen minutes before serving.

  • Cindy

    Can these be frozen?

    • Hi Cindy! I’ve never frozen a key lime pie before (we just chill ours in the fridge) but Ina Garden (Barefoot Contessa) freezes hers so I’m guessing it’s a thing!

  • Carmella Moutaw

    I just made these and I’m concerned how to store these. Covered with Saran type wax paper? Thank you. BTW they look delicious

    • Hi Carmella! I placed them in my 9×13 glass baking dishes and then saran wrapped the top of the dish. It was high enough that the tops of the pies were not touched at all. Lidded food containers will work as well as long as they’re high enough for the pies. So excited for you to try them! xoxo

  • Cassie

    5 stars
    Loved these refreshing treats. Served them as snacks for the kiddos while we were playing out in this Florida heat. Brilliant idea turning them into minis!

    • I’m so glad y’all enjoyed them!

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