Easy mini Key Lime Pie made with regular limes. Classic tart-sweet flavor, buttery graham cracker crust, & hassle-free preparation. A quick, delightful treat.
Prep Time10 minutesmins
Cook Time30 minutesmins
Cooling TIme3 hourshrs
Total Time3 hourshrs40 minutesmins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: graham cracker crust, key lime, key lime pie, pie
Transfer the crushed crackers to a small bowl. Add melted butter and mix well.
Press the mixture into the bottom of a 10-ounce ramekin, using your fingers or the back of a spoon to form an even crust.
Bake the crust for 15 minutes. After baking, take it out of the oven and let it cool.
Make the filling
In a small mixing bowl, combine the egg yolks with the lime juice.
Stir in the sweetened condensed milk, whisking until the mixture becomes smooth and thickens.
Pour this filling into the cooled crust and return it to the oven. Bake for another 15 minutes.
Once done, remove the pie from the oven. Let it cool for about 20 minutes, and then place it in the refrigerator to chill for at least 3 hours.
Make the whipped cream topping
Using an electric hand mixer or a balloon whisk, whip the heavy cream, sugar, and vanilla extract on medium speed until soft peaks form.As you whip the cream and sugar together, you'll start to see the mixture increasing in volume. The cream will begin to thicken, become smooth, and leave trails in the mixture. When you lift the beaters or take the whisk out of the cream, the peaks are soft and will curl downwards and melt back into themselves almost immediately.Recipe yields about ½ cup of fresh whipped cream.
Notes
Crust Consistency: Mix the crumbs and butter until the mixture resembles wet sand for the perfect crust.
Whisk it vigorously: Combining the filling ingredients well prevents lumps and ensures a creamy texture
Watch the Oven: Keep an eye on the pie while baking to prevent over-browning.
Chill Before Serving: Let the pie cool and set in the fridge for at least an hour.