Summertime is here and with that comes Mini Key Lime Pies!
Okay, technically it’s just a full sized pie, but I think the minis are cuter!
So technically, summer isn’t here. But in Miami, it’s definitely hot enough to feel like summer.
We’re already getting high 80 degree days. Even a 90 degree every now and then.
It definitely feels like summer, so it’s been making me crave all the summer things!
You know, like ice cream, grilling, lemonade, and citrus desserts. Specifically Key Lime Pie.
Key Lime Pie was one of those desserts that just wasn’t my jam growing up. Maybe it was the tartness. Maybe it was the lack of chocolate. haha
But really, it just wasn’t appealing to me at all.
Fast forward 10 years and I’ll always go for a slice. Especially in the summertime.
Not only is it BEST when it’s creamy, thick and delicious, but it’s refreshing too!
This dessert is just that. And best of all? It only makes 4 mason jars full (or 2 if you want to be generous ;) ). So you can indulge in some pie without worrying about devouring the whole thing!
Or, you can make them and enjoy with your love on date night. It really is the perfect treat for two and oh so cute to have individual tiny jars.
What will we need to make these adorable mini key lime pies?
Equipment:
Four 4oz mason jars (or two 8oz jars)
A couple of small dinner bowls for mixing
Fork, whisk or spoon
Baking sheet
Ingredients:
Graham crackers
Sugar
Butter
Vanilla
Key limes
Condensed Milk
Egg
When you think of it, the ingredients are pretty basic! You may already have them at home so if that’s the case, get to cooking!
What are you waiting for?!
Substitutions for a yummy mini pie
So, what happens if you don’t have Key Limes? Maybe they’re not quite in season yet, or you just can’t get out right now.
Use that lime in your fridge!
Will it be exactly the same? No, not really. But will it be quite similar? Yes, for sure!
You may not even notice the difference. There are so many components going on between the layers of crust, filling and merengue, I assure you, a little difference in lime taste won’t make or break your pie!
I have definitely made it with a lime before and it is truly just as good. Pretty much, you’re looking for 2-4 tablespoons of key lime juice, depending on how tart you like your pie.
I go for a solid 3 tablespoons! So just measure equally if you’re using lime juice.
Squeeze, measure and use. You’ll be fine and you’ll love how easy this is!
Now what else can you do with this pie?
Well, you can drizzle milk chocolate over the merengue (after it’s been torched/broiled).
Or if you’re not into merengue at all, skip that and pour melted chocolate over the top layer crust. Immediately pop in the freezer to harden.
If you’ve never tried chocolate and key lime pie together, you’re missing out!
We vacation in Sanibel Island every year and one shop there has a chocolate dipped slice of key lime pie. They give it to you on a stick like a popsicle. It is so SO good!
You can pretty much recreate that… without the popsicle stick mess! haha
Alright, let’s get to the recipe now. I hope you guys make it this weekend because it’s just so dang good!
Sit outside and enjoy a mini key lime pie this weekend!
Mini Key Lime Pies
Ingredients
Crust:
- 3/4 cup graham cracker
- 1 tbsp. white sugar
- 1/4 tsp. vanilla
- 3 tbsp. butter melted
- Filling
- Juice of one lime
- 1/2 cup condensed milk
- 1/2 tsp. vanilla
- 1 egg yolk
- Merengue
- 1 egg white
- 1/4 cup white sugar
Instructions
Graham Cracker Crust:
- Preheat the oven to 350 degrees, place 5 small (4oz) mason jars on a baking sheet. Set aside
- In a small bowl, combine the crust ingredients (graham cracker crumbs, sugar, vanilla and melted butter). Stir until well combined. Place two tablespoons of mixture into each of 4 mason jars. Place the rest of the graham mixture into a ramekin.
- Pack the crust into the jar with a spoon and then bake for 8 minutes (including the ramekin).
To make the filling:
- Stir the lime juice, condensed milk, vanilla and egg yolk until well combined. Divide evenly amongst the 4 mason jars. Take the graham crumbs in the ramekin and crumble over the top of the key lime filling.
- Put it back in the oven and bake for 15 minutes.
Merengue:
- While that is baking, make the merengue! Using a hand mixer, whip the egg whites until light and fluffy. Add the sugar little by little and keep beating until stiff peaks form.
- Dollop on top or use a piping bag (or Ziplock bag with the tip cut off) to pipe the merengue on it.
- Place in the oven and broil until tops of the merengue are toasty (but watch carefully- it'll burn quickly!).
- Remove from the oven, let it stand for 1 hour or so and then transfer to the fridge to chill completely! Once cold, enjoy!!
If you enjoyed this recipe, be sure to check out these small batch treats:
