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Mini Key Lime Pies

June 12, 2020 by Lizet Flores de Bowen 20 Comments

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These mini key lime pies start with a graham cracker crust, and only 3 ingredients are needed for the filling! The perfect no-bake summer dessert.

{updated recipe from March 23, 2013}

Mini key lime pie

Jump to:
  • Ingredients
  • Instructions
  • Why we love this recipe
  • Frequent questions
  • Recipe
  • Mini Key Lime Pies

In one of our first visits to my in-laws back in the US, I saw my mother in-law put together a dessert in no time.

She had a store bought pie crust, a tub of whipped topping, a can of sweetened condensed milk, and a little plastic container with lime juice.

I was just amazed. No crumbling cookies with a bottle. No whipping your cream and splashing it everywhere (or making butter instead). No squeezing lemons by hand (at that time I didn't know those were called limes in English).

And the result was a delicious, creamy, refreshing key lime pie.

Mini key lime pie

Back in Paraguay where we don't have a lot of pre-made crusts or whipped toppings, and more lemons than limes, we made it from scratch.

Lemons are easy to get in Paraguay throughout the year. In our yard there is always a tree bursting with fruit.

Limes on the other hand are less common, but you can get them at the store in certain months of the year.

Of course, it wouldn't be called key lime pie if you use lemons, but who cares about the name?! Just enjoy this refreshing pie that tastes like the tropics and is a must-make this summer!

Ingredients

ingredients for pie

Crust:

  • Cookies: Use any cookie without filling. My preference are buttery cookies. Here in the US I used graham crackers.
  • Butter: If you don't have butter, you can use coconut oil. I do not recommend using other vegetable oils.

Filling:

  • Condensed milk: Use the full 397-grams can (14 ounces).
  • Lime juice: For this recipe I used fresh lime juice. But you can use bottled lime juice, or lemon juice to make it a lemon pie.
  • Whipping cream: Heavy whipping cream is the best. It should be fresh and not canned. You can replace it with whipped topping.

Instructions

Crust:

Start by making the crust as it needs to chill before adding the filling.

There are different options for crushing the cookies. Place cookies into a freezer bag with a zip-top closure. Remove the air from the bag and securely seal.  Use a rolling pin and roll over the bag of cookies. Continue rolling over the bag until you have reached the desired size pieces of cookie crumbs. Another way to get this result is by grating the cookies using a vegetable grater. Or use an electric food processor.

Add melted butter and sugar, mix well. Once mixed you can divide it into jars or glasses.

The number of glasses or jars will depend on how full you want them.

You can use between 6 to 10 jars. If you don't have enough jars, you can use a pie pan.

After pressing the crust into the jars, store in the refrigerator.

Filling:

Start by mixing sweetened condensed milk and lime juice in a bowl.

In a separate bowl, using a hand mixer whip the cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes.

  • sweetened condensed milk and lime juice in a bowl
  • key lime pie filling in a bowl

Add the whipped cream to the lime mixture and fold with a rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream. I added a few drops of green food coloring, but it's not necessary.

Place large spoonfuls of filling on top of the crust in the jars. Close the jars and keep refrigerated until ready to serve.

Before serving, place a dollop of whipped cream on top.

Mini key lime pie

Why we love this recipe

  • It comes together in half an hour
  • It's great for sales
  • No need for a oven
  • Individual dessert you can carry to a picnic or a cookout

Frequent questions

Can I use lemons instead of key limes?

Yes, you can replace the key limes for regular lemons. The flavor won't be the same, but it will be a delicious dessert.

Can I substitute bottled lime juice for fresh lime juice?

Yes, you can. Although I find that fresh lime juice is stronger than bottled ones.

How many key limes will I need?

About 8 limes make 1/2 cup lime juice.

Recipes you might like:

  • Mini banoffee pies
    Mini banoffee pies
  • White Chocolate - Raspberry Pie
    White Chocolate - Raspberry Pie
  • No-Bake Dulce de Leche Cheesecake Pie
    No-Bake Dulce de Leche Cheesecake Pie

If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen

Recipe

Mini key lime pie
Print Recipe
5 from 12 votes

Mini Key Lime Pies

These mini pies start with a graham cracker crust, and only 3 ingredients are needed for the filling! The perfect no-bake summer dessert.
Prep Time15 mins
Refrigerate30 mins
Course: Dessert
Cuisine: American
Servings: 10 jars
Calories: 329kcal
Author: Lizet Bowen

Ingredients

  • Crust:
  • 1-1/2 cups graham crackers – 1 package of 9-10 crackers (127g)
  • 2 tablespoons sugar
  • 6 tablespoons butter, melted (85g)
  • Filling:
  • 1 14 ounces can sweetened condensed milk (397g)
  • 1/2 cup lime juice (115g)
  • 1-1/2 cup heavy whipping cream (360g) or 3 cups whipped topping
  • green food coloring if desired

Instructions

  • Crust: Mix together all the ingredients and divide it equally into 6 to 10 jars o glasses. Press the mixture with your fingers or a smaller cup. Refrigerate.
  • Filling: Start by mixing sweetened condensed milk and lime juice in a bowl.
    sweetened condensed milk and lime juice in a bowl
  • In a separate bowl, using a hand mixer whip the cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes.
  • Add 2 cups of whipped cream to the lime mixture and fold with a rubber spatula (reserve 1 cup of whipped cream for topping). Combine slowly as you don’t want to deflate all the air in the whipped cream. I added a few drops of green food coloring, but it's not necessary.
    key lime pie filling in a bowl
  • Place large spoonfuls of filling on top of the crust in the jars. Close the jars and keep refrigerated until ready to serve.
  • Before serving, place a dollop of whipped cream on top.

Notes

You can make this into 1 pie, just use a 9 inch pie pan.
It keeps in the refrigerator for up to one week.

Nutrition

Calories: 329kcal

Mini key lime pie

More Pies, Tarts & Cheesecakes

  • White Chocolate - Raspberry Pie
  • No-Bake Dulce de Leche Cheesecake Pie
  • Mini banoffee pies
  • Cheesecake fácil de mantequilla de maní / Easy peanut butter cheesecake

Filed Under: Pies, Tarts & Cheesecakes Tagged With: easy dessert, lime, pie

Reader Interactions

Comments

  1. Caitlyn Erhardt

    June 16, 2020 at 2:12 am

    How adorable are these! I love keylime pie and am excited to try this mini version.

    Reply
  2. Shadi Hasanzadenemati

    June 15, 2020 at 8:03 pm

    Everyone at my house loved it! Tasted SO good!

    Reply
    • Lizet

      June 15, 2020 at 9:19 pm

      I'm so glad they all liked it!

      Reply
  3. Shadi Hasanzadenemati

    June 15, 2020 at 8:02 pm

    This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family

    Reply
  4. Anjali

    June 15, 2020 at 5:34 pm

    I'm not a baker, but I couldn't believe how easy these were to make!! They tasted amazing and my whole family was impressed!

    Reply
    • Lizet

      June 15, 2020 at 9:20 pm

      I'm glad it was easy and your family loved it.

      Reply
  5. Jill

    June 15, 2020 at 5:16 pm

    I love key lime pie. This is a much simpler/quicker way to get my fix. Thanks for sharing!

    Reply
  6. Traci

    June 15, 2020 at 5:08 pm

    These are so easy, cute, and delicious! Why have I never made them before? So yummmm!

    Reply
  7. Angela

    June 15, 2020 at 4:16 pm

    This is such a fun dessert. I love that they are made in little jars, so cute. They were very tasty and loved by my family.

    Reply
  8. Carrie Robinson

    June 15, 2020 at 4:09 pm

    This is such a fun dessert idea for summertime! 🙂 Love it!

    Reply
  9. Deanna

    June 13, 2020 at 2:56 pm

    Such an easy recipe and so delicious. Making them in jars was so easy and a cute way to serve them.

    Reply
    • Lizet

      June 13, 2020 at 11:17 pm

      I'm glad you liked them.

      Reply
  10. Karen

    June 13, 2020 at 1:09 pm

    What a perfect summer treat! I can’t wait to try!

    Reply
    • Lizet

      June 13, 2020 at 11:17 pm

      😊

      Reply
  11. Courtney | Love & Good Stuff

    June 13, 2020 at 11:05 am

    This is an approachable recipe for a delicious and refreshing desert. Thanks for sharing!

    Reply
    • Lizet

      June 13, 2020 at 11:16 pm

      I'm glad you liked it!

      Reply
  12. Alex

    June 13, 2020 at 1:11 am

    So delicious! I love any dessert that is mini or individual. Anything citrus will always be my favourite, too. So great for entertaining!

    Reply
    • Lizet

      June 13, 2020 at 11:16 pm

      Yeah, citrus all the way!

      Reply
  13. malcolm

    December 22, 2019 at 10:31 am

    thankyou this is the same recipe my mother used to use. she used to call it clementine pie because she topped it with clementine segments I couldn't fond the recipe in any uk websites I will make it myself now it sounds so easy

    Reply
    • Lizet

      December 22, 2019 at 7:59 pm

      I'm so glad you found this recipe Malcolm! It's very easy to make. You'll make it again and again. 🙂

      Reply

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Hello! I am Lizet. Welcome to my blog. This is a collection of the most beloved recipes between my family and friends. Some are my own creations and some are copycat from the many found on the internet, but with a twist using ingredients I can find in Paraguay. I hope you enjoy them! More..

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