Summer and key lime pie go together like Ben and Jerry, mac and cheese, vacation and margaritas. Key lime pie is the type of dessert that takes minimal effort, which makes it perfect when the weather’s warm. As in, when there are a million other things you’d rather do than spend the afternoon in a hot kitchen. What makes key lime pie even easier (and quicker)? Bake it in a muffin pan rather than in a pie pan. Less bake time, less slicing, less chill time. Plus (and this is the best part!) it is perfectly acceptable to have more than one. Not to mention, mini key lime pies are totally kid-friendly. Little hands, little appetites, little pies! I love these things.
Why You’ll Love These Mini Key Lime Pies
Quick and simple to prepare Just as delicious as key lime pie bars Baked in a muffin pan Each bite is buttery, sweet, and a little tart Cool and refreshing Perfect for sharing at pool parties, picnics, and for your BBQ dessert The ultimate summer dessert
2 Parts to Mini Key Lime Pies
And only 7 ingredients in the entire recipe. An optional but tasty third part is a generous dollop of whipped cream on top 🙂
Use a Standard Muffin Pan
We use a standard size (12-cup) muffin pan for today’s mini key lime pies, not a mini muffin pan. Line your pan with liners, then layer in the graham cracker crust. Try to really pack it down—sometimes I use the back of a teaspoon to help along the edges. Pre-bake the crust for a few minutes, then pour the filling evenly onto each crust. After they’re baked, let them cool at room temperature then place the entire muffin pan in the refrigerator for a couple hours. By the way, if you’re looking for another fun key lime option, you will LOVE these upside down key lime pies. Is it just me or do teeny tiny versions of food taste better? Individual key lime pies > actual key lime pie. They’re quicker to make, chill, and serve than a traditional key lime pie—and cuter, too! 🙂 This is the same process we use to make mini margarita cheesecakes (try those next!).
