These key lime pie bites are a refreshing twist on a classic dessert. Tangy lime filling in a graham cracker crust makes the perfect bite-sized treat.
These mini key lime pies are the perfect serving size for a dinner party and make a great dessert to treat your family and friends to. They combine a flavourful graham cracker crust and a creamy filling with the zesty flavor of key limes.
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
Using a muffin pan to create individual pies is always a fun option. It’s a great way to make individual servings of classic key lime pie and feed a crowd!
Each mini tart has the familiar tangy zing of key lime pie in each bite. Honestly, you’re going to love these! There’s a ton of creamy, key lime flavour packed into this recipe.
Be sure to check out these no bake mini cheesecakes and mini pumpkin pie recipe if you’re looking for more delicious dessert ideas!
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Supplies:
Key Lime Bites:
Ingredients:
Graham Cracker Crust
- 10 graham crackers, crushed
- 1/4 cup brown sugar
- 1/4 cup butter, melted
Key Lime Filling
- 2 egg whites, beaten
- 14 oz can sweetened condensed milk
- 1/3 cup key lime juice
- 3 Tbsp vanilla yogurt
Topping
- Whipped Cream
- Key Lime Zest
Directions:
1. Pre heat oven to 350 degrees fahrenheit.
2. Start by making the graham cracker crust by pulsing the graham crackers and brown sugar together in a food processor or mixer until they are a crumb consistency.
3. Add the graham cracker crumbs to the melted butter in a medium bowl and mix together until coated.
4. Take the muffin tin and fill with cupcake liners.
5. Mold the graham cracker crust into the bottom of each liner.
6. Bake in the oven for 15 minutes, then remove from the oven and set aside.
7. In a a separate bowl, use a whisk or hand mixer to beat the egg whites, condensed milk, lime juice and yogurt together for at least 3 minutes.
Tip: the filling should be fluffy with soft peaks.
8. Pour the key lime pie filling into each cupcake liner, filling ¾ way full.
9. Bake for 12-15 minutes
10. Let cool for 10 minutes.
11. Top with whipped cream and a bit of lime zest if desired.
12. Remove from the cupcake liners and enjoy!
I have a love of mini desserts and delicious little bites of pie. These mini key lime pie bites create a big impact with minimal effort. I love that!
Tips and tricks:
- Use a mini muffin tin instead of a regular sized tin for even more bites.
- Place the filling mixture into a pastry bag for easy piping if you’d like.
- Store in an airtight container for up to five days or place in the freezer for even longer storage.
- Make homemade whipped cream with heavy cream and powdered sugar instead of store bought.
While this recipe is awesome as is, we love to shake it up in the kitchen. Here are a few ingredient substitutions you could try.
Substitutions:
- True key lime pie uses fresh key limes but regular limes may be used too.
- Oreo cookie crumbs instead of graham crackers.
- Sour cream may be substituted for yogurt.
Make these individual key lime pies next time you’re looking for a delicious, bite-sized dessert. This easy recipe to your must make list!
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Key Lime Pie Bites
These key lime pie bites are a refreshing twist on a classic dessert. Tangy lime filling in a graham cracker crust makes the perfect bite-sized treat.
Ingredients
- 10 graham crackers, crushed
- 1/4 cup brown sugar
- 1/4 cup butter, melted
- 2 egg whites, beaten
- 14 oz can sweetened condensed milk
- 1/3 cup key lime juice
- 3 Tbsp vanilla yogurt
- Whipped Cream
- Lime Zest
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Start by making the graham cracker crust by pulsing the graham crackers and brown sugar together in a mixer until they are a crumb consistency.
- Add the graham cracker mixture to the melted butter and mix together until coated.
- Take your cupcake pan and fill with cupcake liners.
- Mold the graham cracker crust into the bottom of each liner.
- Bake in the oven for 15 minutes, then remove from the oven and set aside.
- In a a separate bowl, use a whisk or hand mixer to beat the egg whites, condensed milk lime juice and yogurt together for at least 3 minutes.
- Pour the mixture into each cupcake liner, filling ¾ way full.
- Bake for 12-15 minutes
- Let cool for 10 minutes.
- Top with whipped cream and a bit of lime zest if desired.
