Key Lime Pies…

With summer right around the corner I find myself compelled to make citrus-y desserts and cannot seem to walk out of the grocery store without a bag of key limes. Wednesday night I had some free time, so I figured I would try making a few mini key lime pies…one for the boyfriend, one for the boss and one for the neighbor! I used a highly rated recipe from allrecipes, but have adapted it by making my own graham cracker crust. The filling was super delicious and had the texture of an uber creamy cheesecake. This recipe could not be easier and the results may just amaze you! You can make this recipe even more simple by using a ready made pie crust. One recipe worth of filling could have filled (4) 4 inch springform pans, but I filled my pans all the way and had a tad bit of batter left over after pouring it into 3 pans. This recipe may force me to buy another 4 inch pan! !

I got a little sick of squeezing the limes, plus I need some for another recipe, so I subbed 1/4 cup of fresh squeezed lime juice with Nellie and Joe’s Key Lime Juice. This addition added a little more zing to the batter and brought it up to the perfect pucker level! This is a recipe I can see myself making over and over again throughout the summer months. I hope you make it and enjoy it as much we did. Thanks for stopping by and have a fun-filled weekend!

Key Lime Pie Adapted from allrecipes
1 (9 inch) prepared graham cracker crust (or make your own)
3 cups sweetened condensed milk
1/2 cup sour cream
1/2 cup fresh squeezed key lime juice
1/4 cup Nellie and Joe’s Key Lime Juice
1 tablespoon grated lime zest

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
3. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! (The mini pies took about 10 minutes to form the bubbles) Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

18 Responses to “Key Lime Pies…”

  1. Shirley — May 8, 2009 at 3:11 pm

    I absolutely go nuts over key lime pie. In fact, I’m going to buy a tree and grow it in a container. Just because I live in NY doesn’t mean I can’t have fresh limes. I’ll just bring it inside during the winter.

    This recipe sounds scrumptious. I saved it so I can try it out.


  2. Leslie — May 8, 2009 at 5:35 pm

    i love key lime pie..and I love making it.
    Oh my have you ever had frozen key lime pie on a stick covered in chocolate??? HEAVEN.
    I have them everytime I am in Key West!


  3. Children of the Nineties — May 8, 2009 at 6:51 pm

    My boyfriend loves key lime pie, I can’t wait to try this one out on him. It sounds so simple but really good!


  4. TeaLady — May 8, 2009 at 9:17 pm

    That is adorable.


  5. Allison Holmes — May 8, 2009 at 11:23 pm

    Just stumbled upon your blog and I’m loving it! Everything looks super yummy – I am also a huge key lime fan. Not only are they super cute I’m sure they taste fabulous too!


  6. Em — May 9, 2009 at 3:48 pm

    Great timing! I’ve got a key lime tart in progress. Your pics are fab… as always :)


  7. Kerstin — May 9, 2009 at 4:37 pm

    Oh wow, it looks very refreshing and delicious!


  8. Ingrid — May 9, 2009 at 9:07 pm

    Looks good! I’ve made a no-cook key lime pie that was pretty good but haven’t tried a baked one. I like the height on yours.

    I do the same thing and grasp at any excuse I can to get buy more kitchen “stuff”.


  9. Stacey — May 13, 2009 at 2:48 pm

    Those look SO amazing!


  10. Children of the Nineties — June 15, 2009 at 1:57 pm

    I just made a key lime pie last week, the recipe was very similar but I subbed cool whip for sour cream. It's great for the consistency! I highly recommend it.


  11. Lindsey — February 24, 2010 at 11:16 am

    I love citrus and I love love love how you make such sweet mini desserts. I have honestly never had key lime pie and this looks too good not to try. Thanks!


  12. Brenda — February 29, 2012 at 9:15 pm

    I would love to have your graham cracker crust recipe…it looks so good!!


  13. Miriam Wolford — July 26, 2013 at 10:56 am

    Hi there! I came across your blog through Pinterest and love it!

    My question is about adding eggs. I’ve always made my pie with egg yolks. What’s the difference between adding the eggs and omitting them?


    • Jamie — September 13, 2013 at 5:57 pm

      Hi Miriam,
      I believe in this recipe, the sour cream probably takes the place of eggs. A key lime pie made with eggs would simply be richer, while this one will be lighter.

  14. Jessica — January 22, 2014 at 12:08 pm

    Hi! I also found this through pinterest, and I’m wondering if you used spring form pans, or cupcake pans?


    • Jamie — February 15, 2014 at 12:25 pm

      I used mini spring form pans from Wilton. I hope this helps.

  15. Aquila — March 28, 2014 at 7:03 am

    Hi! I stumbled upon this in Pinterest and this looks really good! I have a question, if I want to make my own graham crust, should I bake it first before putting in the filling? Thank you!


    • Jamie — April 9, 2014 at 3:56 pm


      Thanks so much! Yes, I would bake the crust before adding the filling so it will firm up. Have a wonderful day and thank you for following MBA!


Leave a Comment