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Fresh Mini Key Lime Pie Bites Easy Recipe with Graham Cracker Crust

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These fresh mini key lime pie bites feature a tangy, creamy lime filling nestled in a buttery, crumbly graham cracker crust. Perfectly sized for a quick, refreshing dessert that balances sweet and tart flavors.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, crushed finely)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 can (14 ounces) sweetened condensed milk
  • ¾ cup fresh key lime juice (about 10–12 key limes, freshly squeezed)
  • 1 tablespoon key lime zest (optional)
  • 3 large egg yolks, room temperature
  • ½ cup heavy whipping cream, chilled (optional for topping)
  • 1 tablespoon powdered sugar (optional for topping)
  • Extra lime zest or thin lime slices for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a food processor, pulse the graham crackers until finely crushed or crush in a zip-top bag with a rolling pin.
  3. Transfer crumbs to a bowl and stir in melted butter and sugar until the mixture resembles wet sand.
  4. Press the crust mixture firmly into the bottom and slightly up the sides of each mini muffin cup, about ¼ inch thick.
  5. Bake the crusts for 6-8 minutes until toasty and set but not browned. Remove and let cool slightly.
  6. In a medium bowl, whisk the egg yolks until smooth and slightly thickened.
  7. Add sweetened condensed milk, fresh key lime juice, and lime zest; whisk until silky and well combined.
  8. Pour the filling evenly into the cooled crusts, filling nearly to the top but leaving a small gap.
  9. Bake the mini pies for 10-12 minutes at 350°F (175°C) until the filling is just set with a slight jiggle.
  10. Remove from oven and let cool completely at room temperature, then chill in the refrigerator for at least 1 hour.
  11. Optional: Whip chilled heavy cream with powdered sugar to soft peaks and pipe or spoon onto each mini pie bite before serving. Garnish with lime zest or slices.

Notes

Press the crust firmly to prevent crumbling and avoid overbaking the filling to keep a slight jiggle before chilling. Use fresh key lime juice and zest for authentic flavor. Chill pies for at least 1 hour before serving. For dairy-free, substitute butter with coconut oil and use whipped coconut cream topping. For gluten-free, use gluten-free graham crackers or nut-based crusts.

Nutrition

Keywords: key lime pie, mini pies, graham cracker crust, easy dessert, citrus dessert, lime bites, summer dessert

Find it online: https://zorbmeal.com/fresh-mini-key-lime-pie-bites-easy-recipe-with-graham-cracker-crust/