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Mini Key Lime Pies

Sue Lau
Prep Time 15 mins
Cook Time 15 mins
Course Dessert, Pie
Cuisine American
Servings 12


  • 12 cavity muffin pan; 12 cupcake liners



  • 5.64 ounce (box) gluten-free Stem Ginger Oat Grahams (Nairn's )
  • 6 tablespoons melted butter (cooled)
  • 1/4 cup granulated sugar


  • 4 ounces cream cheese (at room temperature)
  • 3 egg yolks
  • 1/3 cup key lime juice
  • 14 ounce can sweetened condensed milk
  • 1-1/2 teaspoons grated lime zest
  • 1-1/2 teaspoons pure lime oil
  • 1 teaspoon vanilla


  • 12 cupcake liners
  • whipped cream
  • lime zest and lime pieces (garnish)



  • Preheat oven to 350F.
  • Crush crackers into crumbs. You should have 1-1/2 cups.
  • Mix crumbs with melted butter and sugar.
  • Place cupcake paper liners in muffin tin and divide the crumbs among the cups.
  • Press down firmly with something that fits in the cavity, such as a small glass.
  • Bake the crust for 8 minutes to firm the crumb base.


  • Place cream cheese in a food processor and pulse until smooth and creamy.
  • Scoop the cream cheese into a mixing bowl and whisk in the eggs by hand.
  • Add the lime juice, condensed milk, lime zest, lime oil and vanilla.
  • Use a small ladle to place the filling on top of the crumb base; smooth out the top.
  • Bake in the preheated oven for ten minutes, until set.
  • Allow to cool in the pan, then remove cups and refrigerate for 2-4 hours.
  • Garnish with a small amount of whipped cream, lime zest, and a little wedge of lime, if desired.


From the kitchen of palatablepastime.com