These mini Key lime pies are truly the perfect bite.
These mini Key lime pies incorporate the tropical flavors of summer into a bite-sized version of aclassic.
If you love sweet and tangy flavors, these pies will be right up your alley.
Credit:Stacy K. Allen; Props: Josh Hoggle; Food Stylist: Melissa Gray
To top it all off, lightly sweetenedhomemade whipped creamlifts it all up.
Light, creamy, and tangy, these mini delights are truly the perfect bite.
Learn how to make these mini Key lime pies, and you’ll have your next potluck hit.
Credit:Stacy K. Allen; Props: Josh Hoggle; Food Stylist: Melissa Gray
Key limes can be tough to come by, depending on where you live.
What if I Can’t Find Key Limes?
Garnish with sliced Persian limes for a similar presentation, or switch it up with toasted coconut.
Credit:Stacy K. Allen; Props: Josh Hoggle; Food Stylist: Melissa Gray
One pound of fresh Key limes will yield about a half cup of juice.
If you’re using bottled juice, ensure it is 100 percent pure Key lime juice and not sweetened.
Our Test Kitchen recommends Nellie and Joe’s.
Credit:Stacy K. Allen; Props: Josh Hoggle; Food Stylist: Melissa Gray
Definitely don’t skip the homemade whipped cream - it was one of my favorite things about it!
These were the perfect balance of sweet and tart."
Will make again for sure!"
Credit:Stacy K. Allen; Props: Josh Hoggle; Food Stylist: Melissa Gray
can sweetened condensed milk
1/2cupKey lime juice
3large egg yolks
1/2tsp.salt
1Tbsp.plus 1/2 tsp.
Bake in preheated oven until lightly browned, about 5 minutes.
Keep oven set at 350F.
Credit:Stacy K. Allen; Props: Josh Hoggle; Food Stylist: Melissa Gray
Pour mixture evenly into prepared crusts (about 1/4 cup per crust).
Bake until pies are just set, 12 to 14 minutes.
Cool completely on a wire rack, about 1 hour.
Credit:Stacy K. Allen; Props: Josh Hoggle; Food Stylist: Melissa Gray
Refrigerate 2 hours, and then remove aluminum foil baking cups before serving.
Make whipped cream:
Beat heavy cream with an electric mixer on medium-high speed until foamy.
Gradually add vanilla extract and remaining 1 tablespoon sugar; beat until medium peaks form.
Credit:Stacy K. Allen; Props: Josh Hoggle; Food Stylist: Melissa Gray
Fold in remaining 12 teaspoon lime zest.
Top each mini pie with a dollop of whipped cream, and garnish with a Key lime slice.
Frequently Asked Questions
These pies are ready when the filling has only a very slight jiggle.
Be sure to chill thoroughly to give the filling time to set up before serving.
Key lime pie is best served chilled, especially after topping with whipped cream.
you might skip it entirely and go with a traditional graham cracker crust if preferred.
