Copycat Mini Key Lime Pies

Copycat Mini Key Lime Pies


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These lovely key lime pies are sure to be a stand out at your next party. With the delicate crust and scrumptious taste, there may not be many left over by the end of the night!

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Time needed

30 min preparation + 2.5 hour cooking

Serving Size / Yield

. .


  • Crust
  • 1 1/2 C. graham cracker crumbs
  • 6 T. margarine, melted
  • 1/3 C. granulated sugar
  • Filling
  • 4 oz. cream cheese, softened
  • 4 large egg yolks
  • 1 14 oz. can full-fat sweetened condensed milk
  • 1/2 C. key lime juice

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Preheat the oven to 350 degrees Fahrenheit.. Line a 12-count muffin pan with liners and a second 12-count muffin pan with only 4. Set pans aside.
Mix the graham cracker crumbs, melted margarine, and granulated sugar together with a spatula in a medium bowl until combined. The mixture will be thick. Press a heaping tablespoon of mixture down into each liner, making sure the crust is tight and compact. Pre-bake the crusts for five minutes. Remove from the oven.
In a large bowl use a mixer to beat the cream cheese on high speed until smooth, about one minute. On medium-high speed, beat in the egg yolks. On high speed, beat in the sweetened condensed milk and lime juice until combined.
Pour the filling evenly into each crust. Bake for 15 minutes Allow the pies to cool at room temperature in the pan set on a wire rack. Once completely cool, place the pan in the refrigerator for at least two hours and up to one day.
Once chilled, serve the key lime pies cold.

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