These individual Key lime pies are incredibly delicious and very simple to make. Each mini pie combines a creamy, tangy filling with a crisp graham cracker crust — all made with just six core ingredients plus a pinch of salt.
Table of Contents
- Why I love this recipe
- Expert tips
- Process shots
- You may also enjoy
Why I love this recipe
These mini Key lime pies are the perfect single-serving dessert: quick to prepare, easy to portion, and ready in under an hour. The filling is luxuriously smooth, with a bright lime tang balanced by the sweetness of condensed milk. The buttery graham crust provides a satisfying crunch that complements the creamy center.
Serve one after a light meal or bring a batch to a gathering — they look elegant but require minimal effort.
Expert Tips
- If you can’t find Key limes or Key lime juice, regular lime juice works well and yields a similar bright flavor.
- Press the crust firmly into the pans to prevent cracking after baking and to ensure a sturdy base for the filling.
- Allow pies to cool completely before chilling or serving — this helps the filling set and improves texture.
- Garnish just before serving with a dollop of whipped cream and a thin lime slice for a fresh, attractive finish.
Process shots for Key Lime Pies
You may also enjoy
- Mini Key Lime Pie
- Mini Peach Pies
- Black Forest Pie
- Lemon Meringue Pie (small batch)
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6 Ingredient Individual Key Lime Pies Recipe
A simple, six-ingredient recipe for two individual Key lime pies. The filling is creamy and tart, and the graham cracker crust adds the perfect crunch.
Equipment
- Two mini pie tins (about 4–5 inches)
- Mixing bowls
- Whisk
- Baking sheet
- Cooling rack
Ingredients
For the Graham Crusts:
- 1/2 cup graham cracker crumbs (or crushed graham crackers)
- 1/8 cup granulated sugar
- 1/8 teaspoon table salt
- 3 tablespoons butter, melted
For the Filling:
- 2 egg yolks
- 3/4 cup sweetened condensed milk
- 1/4 cup Key lime juice (or regular lime juice)
- Optional: whipped cream and lime slices for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Make the crusts: Spray two mini pie tins with nonstick spray. In a medium bowl, melt the butter. Add the graham cracker crumbs, granulated sugar, and salt to the melted butter and stir until combined. Press the crumb mixture evenly into the bottoms and up the sides of the pie tins, pressing firmly to compact the crusts. Set aside.
- Prepare the filling: In a medium bowl, whisk the egg yolks until smooth. Add the sweetened condensed milk and lime juice, and whisk until fully combined and slightly thickened.
- Divide the filling between the two prepared crusts. Place the filled pie tins on a baking sheet and bake for 20 minutes, or until the filling is set at the edges but still slightly jiggly in the center.
- Remove from the oven and cool completely on a wire rack for about 30 minutes. Chill in the refrigerator if you prefer a firmer texture, or serve at room temperature once cooled.
- Garnish with whipped cream and lime slices just before serving, if desired.
Notes
Ingredient substitutions
- Regular lime juice can replace Key lime juice when Key limes are not available; the flavor will be similar and still bright.
Storage
- Store leftovers in an airtight container in the refrigerator for 4–5 days.
Nutrition (per serving)
- Calories: 722 kcal
- Carbohydrates: 94 g
- Protein: 14 g
- Fat: 34 g
- Saturated Fat: 19 g
- Sodium: 574 mg
- Sugar: 80 g
Hi, I’m Zona House. I love creating simple, satisfying recipes that make everyday cooking enjoyable. My goal is to help you spend less time fussing and more time enjoying delicious food.
If you enjoy this recipe, try other small-batch desserts or simple main dishes to pair with it for a complete meal.