This recipe for Mini Key Lime Pies has been my warm-weather celebration go-to for years — a bright little dessert that's as cheerful as it is simple to make. I first fell in love with this combination during a summer potluck when I wanted something that could be made ahead and plated in single-serving portions. The result was a crowd-pleasing dessert that always disappeared first: tart lime balanced with sweet condensed milk, set into crisp mini graham cracker shells and finished with pillowy whipped cream. The texture is a perfect contrast of creamy filling and crumbly crust, with a light lime fragrance that lingers without overwhelming.

I use store-bought 3-inch mini graham cracker crusts for convenience (Keebler makes a dependable foil-tin version), and a good quality Key lime juice for authentic flavor. The filling is gently baked just long enough to set but not brown, which keeps the color pale and fresh. These are the kind of treats I bring to backyard barbecues, neighborhood bake sales, and holiday brunches — they transport well, look charming on a dessert tray, and invite guests to take “just one more.”

Ingredients

• Mini graham cracker crusts: 12 3-inch store-bought crusts (Keebler mini foil tart pans recommended). Using pre-made shells saves time and ensures even bake and presentation.
• Sweetened condensed milk: One 21-ounce can. This is the base for the filling and provides the necessary sweetness and structure; look for a full-fat brand for best mouthfeel.
• Eggs: 2 large eggs, room temperature. They help thicken and set the filling when gently baked — allow them to come to room temperature for the smoothest texture.
• Key lime juice: 8 ounces (Nellie & Joe's Key West Lime Juice). Authentic bottled Key lime juice delivers consistent flavor and a true tartness that brightens the condensed milk.
• Optional garnish: Thinly sliced lime wheels or wedges. Choose bright green fruit with a thin rind for the best visual appeal.
• Homemade whipped cream: 1 cup heavy whipping cream, 3–4 tablespoons powdered sugar, 1 teaspoon pure vanilla extract. Freshly whipped cream elevates the pies, though store-bought whipped topping can be used in a pinch.

Instructions

Preheat the oven: Set the oven to 350°F. Place the mini graham cracker shells on a baking sheet to make transferring in and out of the oven effortless. Preheating ensures even baking and prevents the filling from cooking too slowly. Combine eggs and condensed milk: In a medium bowl, gently beat the 2 large eggs and the 21-ounce can of sweetened condensed milk with a hand mixer on low. Mixing on low prevents incorporating too much air, which keeps the filling smooth rather than aerated. Add the lime juice: With the mixer running on low, slowly stream in the 8 ounces of Key lime juice until fully incorporated. The acid in the juice reacts with the milk and eggs, thickening the mixture; the slow addition helps maintain a creamy texture and prevents curdling. Fill the crusts: Carefully pour or spoon the filling into the mini crusts, filling each almost to the top but leaving a little room for gentle jiggle. Use a small ladle or measuring cup to help distribute filling evenly across all 12 shells. Bake briefly: Bake at 350°F for 8–10 minutes. The tops should remain pale and the centers will be slightly wobbly — they will finish setting as they cool. Do not brown the tops; overbaking turns the filling chalky. Cool and chill: Transfer the pies to a cooling rack and let them cool to room temperature, then refrigerate for at least 2 hours or overnight for a firmer set. Chilling not only firms the filling but allows flavors to meld and intensify. Whip the cream: If making homemade whipped cream, chill your mixer beaters and a metal or glass bowl in the freezer for 10–15 minutes. Add 1 cup heavy whipping cream, 3–4 tablespoons powdered sugar, and 1 teaspoon vanilla to the chilled bowl. Beat beginning on low and increasing to medium-high until soft or stiff peaks form, depending on preference. Decorate and serve: Pipe or dollop whipped cream onto each mini pie and garnish with a thin lime slice. Keep chilled until serving for the cleanest presentation and best texture.

Storage Tips

Store finished pies in an airtight container in the refrigerator for up to 3 days. If you’ve already added whipped cream, cover loosely with plastic wrap to protect the decoration and avoid crushing the rosettes. To freeze, place the pies on a baking sheet until firm and then transfer to a freezer-safe container with layers separated by parchment paper; freeze up to 1 month. Thaw in the refrigerator overnight and add fresh whipped cream before serving for the best texture. Avoid freezing pies with fresh whipped cream toppings as the cream can separate when thawed.

Ingredient Substitutions

For a dairy-free version, replace the sweetened condensed milk with a coconut-based condensed milk alternative and use coconut cream whipped with powdered sugar for topping; note that the flavor will be noticeably coconut-forward. To make them gluten-free, buy or make gluten-free mini graham shells or use a nut-based crust pressed into mini tins. If you can't find Key lime juice, substitute fresh regular lime juice but reduce slightly if the juice is more acidic; bottled Key lime juice tends to be milder and more consistent in flavor.

Serving Suggestions

Serve these as a bright finale to a spicy or rich meal — they cut through heavier flavors nicely. Arrange them on a tiered dessert stand for buffets or plate two on small dessert plates with a smear of raspberry coulis and a mint leaf for a restaurant-style presentation. They pair beautifully with light cocktails such as a gin and tonic or a sparkling wine, and make a lovely portable dessert for picnics and potlucks.

Cultural Background

Key lime pie is an iconic American dessert originating in Florida, particularly associated with the Florida Keys where tiny, tart Key limes grow. Traditional versions often use sweetened condensed milk because canned milk was once a pantry staple in the region and fresh dairy wasn't always readily available. The classic combination of lime and condensed milk creates the vibrant, custard-like filling that distinguishes this dessert from other citrus pies.

Meal Prep Tips

These mini pies are ideal for meal prep and entertaining because most of the work can be done a day ahead. Bake and chill the pies up to 24 hours before serving and keep whipped cream separate until the moment of service. Portion into individual containers if you plan to pack them for lunches or events. Use a piping bag with a large star tip to quickly finish multiple pies with consistent, attractive swirls of cream.

Little details like chilling the mixing bowl for whipped cream and slicing a very thin lime wheel for garnish will elevate the final presentation. Make the pies your own by trying different toppings and garnishes — toasted coconut, candied lime zest, or a sprinkle of graham crumbs all work well. Above all, enjoy sharing them; their small size makes them a joyful, communal dessert.