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Mini key lime pie with meringue and a slice of lime on brown parchment paper.

Mini Key Lime Pies

These Mini Key Lime Pies have all the components of the classic key lime pie baked into individual servings. Each mini pie has a buttery and crispy graham cracker crust filled with a velvety lime filling that is the perfect balance of sweet and zesty. Top with a swirl of toasted sweet meringue and lime slices for the ultimate summer treat!
5 from 5 votes
Prep Time 10 mins
Cook Time 25 mins
Chilling Time 2 hrs
Total Time 2 hrs 35 mins
Course Dessert, Pie
Cuisine American
Servings 12 mini pies
Calories 291 kcal


  • Food processor
  • Muffin or cupcake pan
  • Mixing bowl
  • Double boiler
  • Stand mixer or hand mixer
  • Kitchen torch



  • ½ cup butter melted
  • 13 graham crackers full sheets


  • 1 can sweetened condensed milk
  • cup lime juice
  • 1 tbsp lime zest
  • 1 tsp vanilla extract
  • 1 egg
  • 2 egg yolks save the white for the meringue


  • 2 egg whites
  • ½ cup sugar


  • Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners and set aside.


  • To make the crust, process the graham crackers in a food processor until fine crumbs. Add melted butter and mix until combined. Evenly divide the mixture into the prepared pan (about 25 g of crust each). Firmly press the crust mixture into the bottom and sides of each cavity. Bake for 7 minutes. Remove from oven and allow to cool slightly.
    13 graham crackers


  • Whisk together the sweetened condensed milk, lime juice, zest, vanilla, egg, and egg yolks. Pour into the baked crusts (about 45 g of filling per pie). Bake for 15-18 minutes, or until the filling is set. Remove from oven and allow to cool completely. Chill the pies for at least 2 hours or overnight.
    1 can sweetened condensed milk, ⅓ cup lime juice, 1 tbsp lime zest, 1 tsp vanilla extract, 1 egg, 2 egg yolks


  • Whisk egg whites and sugar in a heat-resistant bowl over a double boiler. Whisk until the egg whites reach 150°F. Remove from the heat and beat with a hand mixer or in a stand mixer fitted with the whisk attachment until the meringue has cooled completely and stiff peaks are formed.
    2 egg whites, ½ cup sugar


  • Transfer the meringue to a piping bag fitted with a piping tip. Pipe the meringue on the chilled pies and then use a kitchen torch to gently toast the tops. Top with lime zest and a lime wedge. Serve.


  • Storage: Store leftover pies covered in the refrigerator (covered) for up to 1 week. 
  • Make ahead: You can prepare the pies up to 1 day in advance and store in the refrigerator until ready to serve.
  • Topping: If you are not a fan of meringue, you can top the pies with whipped cream.
  • Full size key lime pie: You can bake this recipe in an 8-inch tart pan. The ingredient measurements and baking times remain the same.
  • Can I use regular limes in place of Key limes? Yes, if you cannot find Key limes, you can use regular limes.
  • Can I use bottled lime juice for Key Lime Pie? You can use bottled lime juice, but I recommend using fresh squeezed juice for the best taste.


Serving: 1pieCalories: 291kcalCarbohydrates: 39gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 78mgSodium: 225mgPotassium: 177mgFiber: 1gSugar: 30gVitamin A: 391IUVitamin C: 3mgCalcium: 115mgIron: 1mg
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