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 minutesminutes
Cook Time 10 minutesminutes
Chill Time 2 hourshours
Total Time 2 hourshours25 minutesminutes
Servings 12servings
Calories 353kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
123-inch mini graham cracker crusts(I used Keebler brand)
Gently mix eggs and condensed milk with a hand mixer.
Continue to beat on LOW while SLOWLY adding lime juice. Mix until juice has been incorporated into the filling.
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!
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.
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.
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.
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.
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!