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a mini key lime pie on a silver tray topped with whipped cream.
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4.87 from 29 votes

Key Lime Pie For One

This single serving key lime pie is a tart, citrusy dessert baked in a ramekin with a buttery graham cracker crust and a creamy lime filling.
Prep Time10 minutes
Cook Time30 minutes
Cooling TIme3 hours
Total Time3 hours 40 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: graham cracker crust, key lime, key lime pie, pie
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

For the crust

  • ¼ cup graham cracker crumbs (Two full graham cracker sheets crushed into fine crumbs or use pre-packaged crushed crumbs)
  • 1 tablespoon salted butter - melted

For the filling

  • 2 large egg yolks
  • 2 ½ tablespoons lime juice
  • ¼ cup sweetened condensed milk

For the whipped cream (optional)

  • ¼ cup heavy cream
  • 1 teaspoon granulated sugar
  • ¼ teaspoon vanilla extract
US - Metric

Instructions

Make the crust

  • Preheat the oven to 350°F (177°C).
  • Stir the crumbs and melted butter together until evenly moistened.
  • Press the mixture firmly into the bottom of a 10-ounce ramekin.
  • Bake for 15 minutes, then set aside to cool.

Make the filling

  • Whisk the egg yolks and lime juice together in a small bowl.
  • Add the sweetened condensed milk and whisk until smooth and slightly thickened.
  • Pour the filling over the cooled crust.
  • Bake for 15 minutes, until set around the edges but slightly jiggly in the center.
  • Cool at room temperature for 20 minutes, then refrigerate at least 3 hours until set.

Make the whipped cream (optional)

  • Beat the heavy cream, sugar, and vanilla on medium speed until soft peaks form, about 2 to 3 minutes.
  • Spoon or pipe the whipped cream over the chilled pie just before serving.

Notes

Bring your egg yolks to room temperature. Cold yolks blend less evenly into the sweetened condensed milk, which can leave streaks in the filling.
Use a 10-ounce ramekin, not a smaller one. The filling needs room above the crust. A smaller dish can overflow as the filling sets and rises slightly.
Don't overbake the filling. Pull it from the oven while the center still jiggles slightly. An overbaked key lime filling turns dense and can crack on top as it cools.
Chill the pie fully before serving. The filling needs at least 3 hours in the refrigerator to set. Cutting the chill short leaves the center loose and the slice won't hold its shape.
Measure the lime juice, don't eyeball it
If doubling the recipe, double all ingredient amounts and use either two 10-ounce ramekins or one 5x5-inch baking dish.

Nutrition

Serving: 1serving | Calories: 742kcal | Carbohydrates: 65g | Protein: 15g | Fat: 51g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 491mg | Sodium: 348mg | Potassium: 418mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1919IU | Vitamin C: 2mg | Calcium: 320mg | Iron: 2mg

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