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Classic tart-sweet key lime pie, individually portioned in muffin tins! Each mini key lime pie has a spiced gingersnap crust and a smooth, creamy key lime custard filling, perfected from years of pie eating in my home state of Florida. Top with whipped cream for the best summer after-dinner treat.
Are you even a Florida native if you haven’t sampled an ungodly amount of key lime pies?! 😅
Lucky for me, the Keys were only a couple of hours away from where I grew up, making for the perfect day or weekend trip. Every visit always included key lime pie.
I’ve had every type of key lime pie imaginable—frozen, chocolate, key lime covered in meringue …the list goes on. But I’ll never forget the first time I had a key lime pie with a gingersnap crust. Warm, spiced gingersnaps are a fun twist on traditional graham crackers and the perfect balance to tangy, tart limes.
This mini key lime pie recipe pairs my favorite gingersnap crust with classic smooth, creamy key lime custard filling. You’ll bake the mini key lime pie in a muffin tin for the cutest individual portions. Which, yes, since they’re mini, means it’s perfectly acceptable to eat more than one.
Why This Mini Key Lime Pie Recipe Works
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- A spiced, crumbly crust is the perfect twist. Warm, spiced gingersnaps balance the mouth-puckering tartness of key lime custard. It’s a simple twist from the classic graham crackers. Trust me on this one.
- It’s baked in a muffin tin. Using a muffin tin is an easy way to keep your mini key lime pies stable as they bake and set. Simply pop them out of the tin and remove the wrappers to enjoy.
- Perfectly portioned. Forget the fuss of making a whole pie! These mini key lime pies are the perfect dessert to share when entertaining or pop on your own after dinner.
2 Mini Key Lime Pie Components
You only need 7 ingredients to make the crust and filling for this mini key lime pie recipe:
- Gingersnap Crust: I love making key lime pie with gingersnap crust (vs. graham crackers). The buttery, crumbly cookie crust adds a warm zing to balance the creamy filling. You’ll only need 3 ingredients: your favorite gingersnap cookies, melted butter, and light brown sugar. You can always use classic graham crackers instead, but trust me, the warm gingersnaps are SO good in a key lime pie.
- Key Lime Custard Filling: This classic tart and creamy key lime pie filling reminds me of trips to the Keys! You’ll make a simple custard with sweetened condensed milk and egg yolks seasoned with plenty of key lime zest and juice. Using both zest and juice ensures you get that classic key lime tartness!
Quick But Imperfect Key Lime Swaps: If you can’t find fresh key limes, you can also use a pre-made option like Nellie and Joe’s Key Lime Juice. Or you can use 4 oz of regular lime juice + 2 oz. of lemon juice. But this recipe will always taste best with fresh key limes!
How to Make Mini Key Lime Pie in a Muffin Tin
Since they’re smaller, these mini key lime pies require minimal cooking (only about 20 minutes total!). The most time-consuming part is allowing the pies to cool and set. No matter how tempted you are to dig in, do not rush this important step!
Step 1: Make and bake the gingersnap crust
- Use a food processor to pulse the gingersnaps and brown sugar until they have a sand-like consistency
- Pour in the melted butter then re-pulse to combine the mixture.
- Add paper liners to your muffin tin, place 1 ½ Tbsp of gingersnap crumbs in each slot.
- Using the back of a 1/4 cup measuring cup to pack the crumbs firmly. Bake in a 350-degree oven for 5 minutes so the crust sets.
Step 2: Prepare the key lime custard filling
- First, zest the key limes
- Next, squeeze out all their tangy juice (squeezing over a mesh sieve helps capture any seeds)
- Combine the key lime zest and juice, then add the sweetened condensed milk and egg yolks
- Gently whisk until everything is smooth
Tip! → You can save your leftover egg whites to whip up a quick meringue topping for the mini key lime pies.
Step 3: Bake the key lime pie in a muffin tin
- Add the custard mixture to the muffin tins with the par-baked gingersnap crust, filling each slot about ¾ of the way. I use a measuring cup to make it easier to pour.
- Then give your muffin tin a gentle bang on the counter – this knocks out any air bubbles in the custard to prevent sinking! Bake the mini key lime pies for 12-14 minutes until the center slightly jiggles.
Step 4: Cool
Important steps: I know how tempting it is to bite into these mini key lime pies, but DO NOT skip this step! Cooling helps the custard fully set so each pie keeps its gorgeous miniature shape. Rest the muffin tin on a cooling rack on the counter for about an hour, then finish cooling the whole tin in the fridge for at least 3 hours. These two steps are a must for the dessert.
Make It Ahead!
Mini key lime pies are a great recipe to bake in the morning and let cool all day. When dinner rolls around, they are beautifully set and ready to enjoy! Mini key lime pies also keep well in the fridge for 3 days if you want to get ahead on prep for a summer cookout. They also keep well in your freezer and make a fantastic frozen treat on a super hot day!
Serving Suggestions
When ready to serve your mini key lime pies, carefully remove them from the muffin tin. This should be pretty simple if you’ve used paper lines and set the custard for at least 3 hours.
To remove the mini key lime pies from the muffin tin, use a knife to carefully loosen the edge and pop each pie out from the bottom. Work gently, especially around the soft custard filling. Remove the wrapper and take a bite!
I love these mini key lime pies as a fun dessert for entertaining or a simple sweet after-dinner bite on a hot day. They have the classic tart-sweet key lime pie flavor I crave without all the fuss of making a whole pie. Have one, two, or three—they’re mini, so eating several is totally cool.
Topping Suggestion:
I love mini key lime pies topped with whipped cream or a meringue made from the leftover egg whites. Add a slice of key lime for a pretty finishing touch!
If you love these Mini Key Lime Pies with Gingersnap Crust recipe, be sure to also check out other fun summer desserts like my S’Mores Skillet Cookie and Lemon Poppyseed Donuts. I love serving these sweet after-dinner treats as the sun sets at a summer cookout.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!
Mini Key Lime Pies with Gingersnap Crust
Ingredients
Gingersnap Crust
- 1 1/2 cup Gingersnap crumbs (About 20 ginger snap cookies, could vary depending on size)
- 1/4 cup light brown sugar
- 6 tbsp unsalted butter (melted)
Key Lime Custard Filling
- 1 14- ounce can sweetened condensed milk (not evaporated milk)
- 4 egg yolks
- 2 tsp key lime zest
- 2/3 cup key lime juice (from 1 pound bag of key limes)
Topping
- Whipped Cream
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Equipment
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Instructions
- Preheat oven to 350℉.
- In a food processor, pulse the gingersnap cookies and the light brown sugar until pulverized (should have a sand like consistency). Add in the melted butter and pulse again until the butter is fully incorporated.
- Line a 12-cup muffin tin with paper liners. The paper liners are very important for getting the key lime pies out of the tin later.
- Scoop 1 ½ tbsp of gingersnap crumbs into each muffin slot. Using a ¼ cup measuring cup, press the crumbs down to pack them tightly. Repeat with each muffin slot.
- Bake in oven for 5 minutes for crust to set. Remove from oven and set aside. Keep oven on 350℉.
- While the crust is baking, assemble the key lime custard filling. First zest the key limes to equal 2 tsp of zest. Next, using a lime squeeze, place a mesh sieve or colander over a bowl or measuring cup. Squeeze all the key limes to equal ⅔ cup of juice. Since they have seeds, the mesh strainer will capture the seeds.
- In a medium sized bowl add the key lime juice, 2 tsp of key lime zest, sweetened condensed milk, and the egg yolks. Gently whisk until the yolks are fully incorporated into the condensed milk and lime juice.
- Grab your muffin tin with baked crust and fill each one with the custard mixture so they are ¾ of the way full (I use a measuring cup for ease of pouring). Lift your pan and gently knock it on the counter a few times. This will help the air/bubbles in the custard to settle so the key lime pies do not sink too much when they are baking.
- Bake in the oven for 12-14 minutes, the center should very slightly jiggle when they are done. Remove from the oven and place the entire muffin pan on a cooling rack for 1 hour. After they have cooled for 1 hour, place the whole muffin tin into the refrigerator for a minimum 3 hours. This part is extremely important so the custard fully cools/sets, do not skip the cooling or refrigeration.
- After your key lime pies have cooled for 3 hours, using a knife CAREFULLY slide the knife to pop them out of the bottom of the pan. The tops of the key lime pie will still be soft, but if you go straight down the side of the muffin tin with the knife, you will not damage them.
- Carefully unwrap the mini key lime pies and when ready to serve, top with whipped cream. The key lime pies are best served cooled. Enjoy!
Notes
Crust
- You can substitute graham crackers for the gingersnaps for the crust
Key Limes
- This recipe is written using fresh key lime juice. If you cannot find them, my recommended pre-made key lime juice is Nellie and Joe’s Key Lime Juice. Fresh is always key.
- Regular limes and key limes have different flavors. Key limes are more sour, if you want to use lime’s in this recipe I would recommend 4 oz of lime juice and 2 oz of lemon juice.
- Color of key lime custard can vary depending on the color of your egg yolks
Toppings
- You can use the leftover 4 egg whites to make a homemade meringue topping if desired instead of whipped cream
- Save whip cream until ready to serve
Freezing/making ahead
- Freezer friendly recipe, you can make ahead and store in the freezer. Eat them frozen or defrost in refrigerator.
How would I convert the recipe to a 9×13 ? I bring baked goods to my church for coffee hour following mass. I figure on 18 people. Thanks!
Hi Marylou, I have not tried to convert the recipe to a full size pie before since it focuses on making miniature pies, but it should give you enough ginger snap crust and pie filling to make one full pie. The bake time will have to be adjusted, I would bake the full crust for 10 minutes and then let it cool. Once the pie filling is added I would bake 15 to 17 minute. Again, I haven’t tested this out myself.
As soon as I do this recipe , I will let you know!!! Thanks!!! Nylsa!!!!