Mini Key Lime Pies Recipe (Bite Size Dessert) (2024)

Mini Key Lime Pies will tickle your taste buds with sweet and tangy lime in every single bite. Or call these a key lime tart if you will, either way, they are jam-packed with flavor. Try these easy key lime tartlets! A bite-sized dessert that is loaded with tangy lime flavor.

I love pie, and if you do too, you might be interested in these other recipes I have. No-Bake S’mores Pie, Strawberry Rhubarb Pie, or my Butterscotch Pie! Or try out this vanilla pound cake for a sweet treat.

What makes key lime even better? Mini pies! Right? I mean who doesn’t like an individual key lime pie. You could also easily call these a key lime tart, as they are very similar. No matter what you call this lime dessert it is a hit.

Try this frozen limeade for a refreshing drink. If you love key lime pie then give this a try! Or pair this mini tart recipe with your limeade for an extra tasty lime treat.

Ingredients needed for mini key lime pies

Tart Shells – Frozen mini shells or graham cracker crusts. You can use either for these mini bite-sized lime pies.

Condensed Milk – Sweetened condensed milk is a thick and creamy texture that creates the perfect velvety smooth filling.

Lime Zest and Juice – Preferred key lime juice and zest, but you can use regular limes if you can’t get your hands on key limes.

Sour Cream – Original or light sour cream will work. This is going to offer a tangy component to the pies that make them a stand out dessert.

Whipped cream – Cool whip or homemade whipped cream. I like to use stabilized whipped cream if I make it homemade so it doesn’t break down as quickly.

How to make mini pies

Full directions on how to make these mini key lime pies are in the printable recipe card. This is a visual walkthrough.

1. Start by taking your pie crust or tart shells on a baking dish. Cook for 10 minutes in the oven at 375 degrees.

2. Now whip up your pie filling. Sweetened condensed milk, lime juice, lime zest, and sour cream.
3. Once you get it all creamy pour it into the pie tart crusts.

4. You will then take your mini pies and place them back into the oven and finish baking them. As you can see this mini pie recipe is so easy.
5. Once done place on a cooling rack and allow your pies to cool down.

6. Then top with whipped cream, lime zest, or a lime wedge!

Tips For Success

Here are some simple tips for success when it comes to making these mini key lime tarts.

• Make sure to pre-bake the tartlets, as the filling doesn’t bake for very long. So you want to get that nice golden color to the crust.
• Sweetened condensed milk and evaporated milk are not the same. So make sure that you reach for the right ingredient.
• I like to garnish it with a little piece of lime. Another alternative would be some lime zest to add a pop of color.
• Homemade whipped cream can be used if you don’t want to use Cool Whip.

Storing

Your key lime tarts need to be stored in the fridge. Just place it in an airtight container or cover it in plastic wrap.

These mini pies are best when served within the first few days. Otherwise, they will start to dry out a bit.

How Do You Know When Key Lime Pie Is Done

The key to knowing when your pie is done it will be slightly jiggly in the center when you move your mini cake.

Since these are mini pies you will find that they are quick to bake. A full-size pie will take longer. These mini pies take around 7-10 minutes in the oven.

FAQs

Looking for more desserts to make

• Cosmic Brownies
• No Bake Peanut Butter Lasagna
• Galaxy Ice Cream
• Nutella Truffles

Created by: Kelsey

Mini Key Lime Pies

Course Desserts

Cuisine American

Servings 15 pies

Try these mini key lime pies for a tangy and delicious bite-size dessert. A mini pie crust that is filled with a zesty key lime filling and topped with a dollop of whip cream. This lime dessert is creamy, zesty, and tangy all in one.

Prep Time 5 minutes mins

Cook Time 18 minutes mins

Total Time 23 minutes mins

Ingredients

• 12-15 frozen mini tart shells or graham cracker crusts
• 14 oz. condensed milk
• 5 tablespoons key lime juice
• ¼ cup + 1 tablespoon sour cream
• Zest of 1 lime

For the topping:

• Whipped cream in a can, or homemade
• Zest of 1 lime
• 6-8 lime slices cut into quarters (for a total of 12-16 quarter pieces)

Instructions

• Preheat your oven to 375 degrees. Place your tartlet crust on a baking sheet and cook for 8-10 minutes. Remove from oven. If you use a graham cracker crust, skip the pre-cooking stage.

• While your shells are cooking you can work on your key lime pie filling. In a bowl mix your condensed milk, lime juice, sour cream, and lime zest. Mix until creamy.

• Spoon your lime pie filling into your baked tarts.

• Return pies back to oven for 5-8 minutes.

• Once pies are done, allow to cool completely on a cooling rack.

• Refrigerate your pies in the fridge for at least one hour to help chill them off before serving.

• Once your key lime mini pies are cooled, top with whipped cream, lime zest, and a lime quarter. Serve and enjoy!

Notes

Crust – If you want you can make and use graham cracker crust if you would like instead.

Lime – If you can't find key limes, regular limes will work in this recipe.

Topping – So I used whipped cream to top, but if you don't care for whipped cream you can leave it off.

Equipment

• Cookie Sheet

• mixing bowl

• Measuring Cups

Nutrition

Serving: 1gCalories: 616kcalCarbohydrates: 96gProtein: 8gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 58mgSodium: 243mgFiber: 4gSugar: 60g

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