easy mini key lime pies

Mini Key Lime Pies

When I was younger, my older brother, sister and I would leave the great state of New Mexico to visit our father in Florida, every summer.   This probably goes without saying, but the climate and culture in New Mexico and Florida are vastly different.  Perhaps the most notable difference is that Florida has large bodies of water, and New Mexico does not.  

My dad lived in Panama City Beach, which is absolutely beautiful.  He lived less than a mile from the beach, and I have so many cherished memories of that time.  There was one restaurant that he took us to frequently, called Schooners, that was right on the beach.  My sister and I would always order the cheese sticks and a slice of key lime pie.  We would sit on the back patio of the restaurant, overlooking the ocean, and enjoy the wonderful food.  

key lime pie

Key lime pies are not a frequent dessert served in New Mexico restaurants, so whenever I have the opportunity to try it, I always think back fondly of those days at the ocean with my family.  Since it’s somehow already July, I wanted to visit my past, and let Elle try her very first key lime pie.  And because all things are better when they’re miniature, I created these to be small, individual servings. 

Mini Key Lime Pies

  • 6 mini graham cracker pie crusts (I used this kind, but you can totally make your own)
  • 1.5 cups sweetened condensed milk (here’s how to make your own)
  • 1/4 cup sour cream (here’s how to make your own)
  • 1/3 cup key lime juice*
  • 1 tbsp grated key lime zest

Preheat oven to 350 degrees. In a medium-sized bowl, combine condensed milk, sour cream, lime juice and lime zest.  Mix together until fully incorporated.  Pour key lime mixture into the pie shells, and place pies onto a cookie sheet.  

If you find yourself with a bit of leftover key lime filling, I highly encourage you to grab a spoon, and eat it right out of the bowl.  It’s amazingly tasty. 

Bake pies in preheated oven for 6-8 minutes, or until set.  Don’t let the mixture brown on the top.  Transfer to the refrigerator until cooled, about an hour. 

mini key lime pies

*So, if you’ve ever wondered what the difference is between a key lime and a lime, you’re not alone.  Aside from size, the flavor of key limes is more intense than “regular” limes that you often see at the market.  Having made key lime pie with both key limes and regular limes, I can tell you there is not that big of a difference.  The regular limes work great, and provide amazing flavor.  Also, it takes a lot of key limes and effort to get enough juice for this recipe.  They’re tiny, after all.  So if you can only find regular ol’ limes, or don’t feel like spending half an hour juicing those tiny key limes, go ahead and use regular lime juice. 🙂 



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