The Best Summer Dessert

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What screams summer more than key lime pie? This creamy + citrusy pie with a buttery graham cracker crust is made in a muffin tin for the perfect individual portions! So good for entertaining, or for portioning out dessert!

I found this recipe on Pinterest a while back and it is literally SO good! I’ve made some tweaks to it over the years to suit my tastes. You make these in a muffin tin so they are perfectly portioned and with the protein from the Greek yogurt, they are satisfying and I think they’re on the healthier side when it comes to desserts!

You’ll Need:

  • 1 cup of graham cracker crumbs (either pre-crushed or about 16 graham cracker squares)

  • ½ stick of butter, melted

  • 1 tsp of cinnamon

  • Roughly ¼ cup of plain Greek yogurt (I always use Chobani brand but any brand will do)

  • 1 can of sweetened condensed milk

  • 2 egg whites, beaten

  • ⅓ cup of lime juice (either fresh squeezed or from the little plastic container)

  • Whipped cream for serving

  • Lime slices for serving

  • Cupcake liners (silicone or paper)

  • Muffin tin

  • Optional: Juice squeezer

Ingredients for the best mini key lime pies!

MAKE IT SUGAR-FREE!
My FIL is diabetic so we developed a sugar-free version of these babies! To make it sugar-free, all you need to do is substitute the sweetened condensed milk for the following:

  • Sweetened Condensed Milk Substitute: Mix ½ cup of cold water with ⅓ cup nonfat dry powdered milk in a microwave safe bowl. Microwave it for 45-60 seconds until it’s hot but not boiling. Mix in ½ cup of Splenda or your sugar substitute of choice and let cool. Use as normal.

You can also leave out the lime juice to keep it plain and top with some blueberries or sliced strawberries for more of a cheesecake vibe!

If you don’t have a muffin tin, you can also just make a big sheet of this in a cake pan and cut into squares to serve! I did this one summer at a beach house - realized too late that there was no muffin tin and had to adapt! If you do this, definitely recommend lining the pan with parchment paper so it’s easy to lift out. 

Try to make this a few hours before you plan on eating them, because you’ll want them to cool off completely in the fridge so they’re nice and chilled to eat!

Mini key lime pie recipe - the best recipe you'll try!

Mini Key Lime Pie Recipe

  • Preheat the oven to 350 degrees

  • Crush your graham crackers, if you need to, by putting them in a gallon size bag and rolling with a rolling pin. Transfer crushed graham crackers to a bowl

  • Mix in cinnamon and melted butter

  • Line your muffin tin with the cupcake liners

  • Use a spoon to put roughly a tablespoon of graham cracker mixture into each cupcake liner. I usually do a big spoonful in each and then fill in with whatever I have left. Make sure it’s covering the bottom and press it down firmly. You want these packed in!

  • Put in the oven for 7-8 minutes. This will help firm it up so that everything holds together well!

  • Take out and let cool a bit while you begin making your filling

  • Mix together egg whites, Greek yogurt, condensed milk and lime juice. Mix together well. If I’m using fresh limes, I like to add a little lime zest in here as well!

  • Fill the cupcake liners with the filling until it’s most of the way full

  • Bake for 12-15 minutes until the filling is set (I do 15 minutes, but ovens vary)

  • Take out and let cool before transferring to the fridge to chill

  • Serve with whipped cream + a slice of lime (or fruit of your choice) on top!

This makes 12 mini pies! I’m obsessed with these. You can even make a batch and freeze them (sans whipped cream) and pull them out when you want to eat them. Enjoy!

Easy recipe for delicious mini key lime pies!

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