All the flavors you love in a key lime pie can be found in this Key Lime Pie For One! Smooth and creamy with the perfect balance of tart and sweet. Baked in a ramekin or small baking dish, this classic pie comes complete with a buttery graham cracker crust. So easy to make!
Key lime pie is an American dessert made with key lime juice. It is typically made with a graham cracker crust and is a specialty of the Florida Keys.
If you're a fan of key lime pie then you will absolutely love this key lime pie for one.
Why This Recipe Works
This mini pie starts with a traditional buttery graham cracker crust which is topped with a smooth and creamy lime filling. Baked in a ramekin or small baking dish, this single serving dessert is perfect for anyone cooking for one.
Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Graham cracker crumbs: Use these along with a little melted butter to make a graham cracker crust (you may also use digestive biscuits, shortbread cookies, or vanilla wafers).
- Butter: I use salted butter in this recipe but you can use unsalted if you'd like.
- Egg yolks: Egg yolks are a key ingredient in a key lime pie. See below for ways to use up the leftover egg whites.
- Lime juice: A traditional key lime pie is made with key limes but you can use the juice from regular limes or bottled lime juice if necessary.
- Sweetened condensed milk: Used to sweeten and thicken the filling.
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How To Make This Recipe
Steps
- Mix together 1/4 cup of graham cracker crumbs (approximately 2 large sheets of graham crackers) and melted butter. Pour the crumbs into an 8-ounce ramekin and bake for about 15 minutes to set the crust.
- After the crust has baked, pour in the key lime custard which is a mixture of sweetened condensed milk, two egg yolks and lime juice.
- Bake the pie in the oven for about 15 minutes. Remove from the oven to cool a bit and chill in the refrigerator for at least 1 hour.
- Top with whipped cream and enjoy!
Frequently Asked Questions
Key limes are more aromatic and tart than regular limes. They are slightly yellow and contain more seeds.
Yes, you can use the juice from regular limes in this recipe.
For this Key Lime Pie For One recipe, I use a ramekin that holds about 1-cup. For best results, please use a baking dish of similar size.
If you would like more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
Examples of the dishes used at One Dish Kitchen can be found at our Store page.
Expert Tips
- Key lime juice is wonderful if you can find key limes and if you can, by all means use them. When I can't find key limes, regular limes will do just fine or use bottled key lime juice.
- Be sure to let the crust cool for at least 15 minutes before pouring in the filling.
- In order for the pie to properly set up, it needs to cool in the refrigerator for at least 1 hour before eating.
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Ways To Use Leftover Ingredients
If you have any ingredients left over from this key lime pie recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Graham crackers: Peanut Butter Pie, Icebox Cake, No-Bake Cheesecake
- Lime juice: Lime Posset, Key Lime Pie Ice Cream, Margarita, Guacamole
- Egg whites: Small Batch Meringues, Small Batch Coconut Macaroons, Small Batch Flourless Chocolate Pecan Cookies, Two Vanilla Cupcakes
- Sweetened condensed milk: Tres Leches Cake, Microwave Fudge, Mint Chocolate Chip Ice Cream
Other Single Serving Pie Recipes
- Cherry Pie Filling
- Sweet Potato Pie
- Pecan Pie
- Pumpkin Pie
- Apple Pie
- Lemon Meringue Pie
- Single Serving Pie Crust
If you’ve tried this key lime pie or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Ingredients
CRUST
- ¼ cup graham cracker crumbs (2 large sheets graham crackers)
- 1 tablespoon salted butter , melted
KEY LIME FILLING
- 2 large egg yolks
- ⅛ cup + ½ tablespoon lime juice
- ¼ cup sweetened condensed milk
Instructions
- TO MAKE THE CRUST
- Preheat oven to 350 degrees F (177 degrees C).
- Place the 2 sheets of graham crackers in a ziplock bag, seal and roll with a rolling pin or heavy can to crush.
- Pour crumbs into a small bowl and stir in melted butter.
- Pour the crumbs into a ramekin that holds about 1 cup.
- Using your fingers or the back of a spoon, press the crumbs gently so they form a crust on the bottom.
- Bake the crust for 15 minutes.
- Remove from the oven and set aside to cool.
- TO MAKE THE KEY LIME FILLING
- Mix the eggs and lime juice in a small mixing bowl. Add the condensed milk and whisk until smooth and thick.
- Pour mixture into crust and bake for 15 minutes.
- Remove from oven. Allow to cool, then refrigerate for at least 1 hour.
Notes
- Key lime juice is wonderful if you can find key limes and if you can, by all means use them. When I can't find key limes, regular limes will do just fine or use bottled key lime juice.
- Be sure to let the crust cool for at least 15 minutes before pouring in the filling.
- In order for the pie to properly set up, it needs to cool in the refrigerator for at least 1 hour before eating.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Will using key limes and regular limes make a big difference? I also cant wait to make this, they look delicious, already bought the ingredients and more to make multiple times!
No, just use the same amount of lime juice as called for in the recipe. Enjoy!