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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

Mini Key Lime Pie

This single serving Key Lime Pie features a buttery graham cracker crust and a creamy lime filling, topped with whipped cream and chilled until set.
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 (2 standard sheets of graham crackers)
  • 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).
  • Transfer crumbs to a small bowl, add melted butter, and mix well.
  • Press the mixture firmly into the bottom of a 10-ounce ramekin.
  • Bake for 15 minutes, then set aside to cool.

Make the Filling

  • In a small bowl, whisk together egg yolks and lime juice.
  • Stir in the sweetened condensed milk and whisk until smooth and slightly thickened.
  • Pour the filling into the cooled crust and bake for 15 minutes.
  • Let cool at room temperature for 20 minutes, then refrigerate for at least 3 hours.

Make the Whipped Cream

  • Using a hand mixer or whisk, beat the heavy cream, sugar, and vanilla on medium speed until soft peaks form. The mixture will thicken, increase in volume, and look smooth. When you lift the beaters or whisk, the peaks should curl and gently fold back into the cream.
    Yields about ½ cup of whipped cream.

Notes

  • Crust Texture: Mix crumbs and butter until the mixture looks like wet sand.
  • Whisk Well: Whisk the filling thoroughly for a smooth, lump-free texture.
  • Check While Baking: Watch closely to avoid over-browning.
  • Chill Time: Refrigerate for at least 1 hour to let the pie set properly.
 
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: 729kcal | Carbohydrates: 67g | Protein: 15g | Fat: 51g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 491mg | Sodium: 284mg | Potassium: 453mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1934IU | Vitamin C: 11mg | Calcium: 325mg | Iron: 2mg

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