SMiLes by Meg

Mini Key Lime Pies

My only complaint about blog-life is that I feel like I can never repeat recipes. When I’m going to bake something new every week, there doesn’t seem to be time. And when I know that my dad’s favorite thing I’ve made is Lemon Meringue Pie, but I need to make something new, it’s kind of frustrating to have to say no.

Fortunately, lemon meringue pie has a natural counterpart – Key Lime Pie. Previously, I’ve made a coconut variation of this (Lime In The Coconut Pie), but this one is more traditional. Other than the fact that its mini – which, we all know, makes everything better.

Mini pies are particularly wonderful in that they are super fast to make, especially when its a graham crust rather than regular pie crust. All good things when you want to be at the beach.

First, stir together the melted butter, graham cracker crumbs (I ground mine in a Vitamix, which I now need), and sugar until moist and sandy.Mini Key Lime Pies - 1 Mini Key Lime Pies - 2Press into the bottom of 16 muffin cups lined with paper. Bake at 350°F for 5 minutes and set aside.Mini Key Lime Pies - 3In a stand mixer fitted with the whisk attachment, beat the cream cheese on high speed for a minute.Mini Key Lime Pies - 4Beat in the egg yolks on medium-high speed.Mini Key Lime Pies - 5 Mini Key Lime Pies - 6Beat in the sweetened condensed milk and key lime juice on medium-high speed until combined.Mini Key Lime Pies - 7 Mini Key Lime Pies - 8Pour evenly between the muffin tins.Mini Key Lime Pies - 9Bake for 15 minutes until set (don’t jiggle when shaken) and set tins on a wire rack to cool completely. Transfer to the fridge to chill for at least 2 hours.

Top with whipped cream (and a lime slice if you’re fancier than me).Mini Key Lime Pies - 10Enjoy!Mini Key Lime Pies - 11

Mini Key Lime Pies


  • 10 full sheets of graham crackers, crumbled
  • 6 tablespoons butter, melted
  • 1/3 cup sugar
  • 4 ounces cream cheese, softened
  • 4 egg yolks
  • 14 ounce can sweetened condensed milk
  • 1/2 cup key lime juice


  1. Mix together ground graham crackers, butter, and sugar with a rubber spatula in a small bowl until moist and sandy.
  2. Press into 16 cupcake tins lined with paper liners.
  3. Bake at 350°F for 5 minutes and remove from oven.
  4. In a stand mixer fitted with the whisk attachment, beat cream cheese on high speed for one minute.
  5. Beat in egg yolks on medium-high speed until smooth.
  6. Beat in sweetened condensed milk and key lime juice on high speed until combined.
  7. Pour evenly into cupcake tins and bake for 15 minutes or until set.
  8. Remove and allow to cool in tins on wire racks until room temperature. Chill in refrigerator for at least 2 hours.
  9. Top with whipped cream and a lime slice to serve.

One comment

  1. Meg – I work in your parent’s office and they brought them in to work, delicious. Absolutely loved how light they were. Printed the recipe and will use for a bridal shower my daughter is helping with this weekend. Thank you so much.

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