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Mini Key Lime is the perfect amount of pie for two people. Each Mini Key Lime Pie is smooth and creamy and has the perfect balance of tartness and sweetness.
World’s Best Key Lime Pie
I am a huge fan of key lime anything and one of my favorite summer desserts is this full size key lime pie. But with our reduced size family it’s just too much pie and I end up eating way too much.
That is where this Mini Key Lime Pie Recipe comes to the rescue! Two individual key lime pies is the perfect amount. One for me and one for the hubby. This pie tastes just like a tropical vacation!
Difference Between a Key Lime and a Regular Lime
A key lime is smaller, more yellow in color and a little tarter than a regular or Persian lime that you can easily find in the grocery store. Because key limes can be hard to find and it takes a lot of them to get the correct amount of juice, I use bottled Key Lime juice. It tastes amazing!
How to Make Individual Key Lime Pies
Graham Cracker Crust
The basis of a key lime pie is the graham cracker crust. I cut my full sized graham cracker crust recipe down to be the perfect amount for this recipe.
- Place 2/3 cup of graham cracker crumbs, which is 4 sheets of graham crackers, into a bowl.
- Add 1 1/2 Tbsp of granulated sugar and 2 1/2 Tbsp melted butter.
- Stir until it resembles the consistency of wet sand.
- Press the mixture into two 5 inch small pie tins. You can also use disposable pie tins. Push the mixture up along the sides and bottom into an even layer.
- Bake at 350 degrees for about 5 minutes or until edges start to turn golden brown.
Key Lime Pie Filling.
- While the crust is baking mix together the filling using a 14 oz. can of sweetened condensed milk, 1/4 cup sour cream and 1/2 cup key lime juice and 1/2 tsp of lime zest.
- Stir until smooth and creamy.
- Pour filling into baked crusts.
- Bake in 350 degree F oven for 10 minutes, small bubbles will start to form on surface.
- Turn oven off and let pies sit in oven for 30 more minutes. Be sure to not let the tops of the pies turn brown.
- Chill before serving.
Toppings for Key Lime Pie
- Sweetened whipped cream,
- Slice of lime
- Sliced strawberries
For more Key Lime goodness be sure and try these treats:
Be sure and follow me over on You Tube for weekly cooking demos.
Mini Individual Key Lime Pie for Two
Ingredients
Graham Cracker Crust
- 2/3 cup graham cracker crumbs 4 sheets of graham crackers
- 1 1/2 Tbsp sugar
- 2 1/2 Tbsp butter melted.
Key Lime Pie Filling
- 14 oz sweetened condensed milk
- 1/4 cup sour cream
- 1/2 cup key lime juice
- 1/2 tsp lime zest optional
- strawberries for garnish
Instructions
Graham Cracker Crust
- Preheat oven to 350 degrees F.
- Combine crumbs, sugar and melted butter. Stir until it resembles wet sand.
- Line the bottom and sides of two 5 Inch pie pans.
- Bake for 5-8 minutes or until edges are turning golden brown.
Key Lime Pie Filling
- In a bowl combine sweetened condensed milk, sour cream and juice. Stir until smooth and creamy.
- Pour into to baked graham cracker crusts.
- Bake in 350 degree F oven for 10 minutes, tiny bubbles will form on surface.
- Turn oven off and let pie sit in oven for 30 minutes, be sure to not let it start to brown.
- Chill for several hours or overnight before serving.
- Garnish with whipped cream, lime slices and or strawberries.
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Nutrition Facts:
Deanne says
The drawing seems to show lime zest in the filling but it’s not listed in the ingredients. Is there zest that should be added? Thanks!
Leigh Anne Wilkes says
You are right. It is optional. I will change the instructions to reflect that. I often put it in but some people don’t like the texture of the zest.