Mini Key Lime Pie Bites
Just like a regular Key Lime pie, but in a tiny size. Make these Mini Key Lime Pie Bites in a muffin pan and enjoy a few bites of heaven anytime.
When your craving something sweet with a touch of tartness, there’s nothing quite like a Key Lime Pie to hit the spot. If you’re not great at making pies or just don’t want to drag out everything to bake a whole pie, these Mini Key Lime Pie Bites are a perfect, easier alternative.
Mini Key Lime Pie Bites are a great choice to serve in warm summer months. They’ll satisfy your craving for something sweet to finish off your meal without the heaviness. You can whip up a batch of 12 that will last you a few days or share them with friends. Enjoy a few bites without the guilt of a whole slice of pie!
Things you’ll need
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Ingredients for Mini Key Lime Pie Bites
How to Make Mini Key Lime Pie Bites
Preheat the oven to 350 degrees fahrenheit.
Combine graham cracker crumbs and sugar. Mix well. Add melted butter and mix again until well combined.
Fill each well of your muffin pan with cupcake liners.
Evenly distribute the graham cracker mixture into each cupcake liner. Use the back of your spoon to pack down the mixture well.
Bake for 15 minutes. Then remove and set aside to cool.
In a separate bowl, use a whisk or hand mixer to beat the egg whites until they become fluffy. Do not beat until peaks form.
Add condensed milk, lime juice, and yogurt to the egg whites and beat again until well combined and still fluffy.
Spoon the mixture into each cupcake liner filling about 3/4 of the way full.
Bake 12-15 minutes.
Remove from the oven and allow to cool completely.
Top with whipped cream and a bit of lime zest before serving.
Remove cupcake liners and enjoy!
Tips & Tricks
- If you can’t find graham cracker crumbs, you can make your own by pulsing graham crackers in a food processor.
- Make your own whipped cream or save time by using premade whipped topping.
- Make the Mini Key Lime Pie Bites ahead of time and store in the refrigerator until ready to serve. If making them ahead, do not add the topping until ready to serve.
- Be sure to get sweetened condensed milk and NOT evaporated milk. You want the thick, sweet stuff for this recipe.
- Store in an airtight container in the refrigerator up to 4 days.
- You can also freeze them! Before adding the topping, store in the freezer in an airtight container up to 3 months. Thaw in the refrigerator overnight, then add the topping and enjoy!
Mini Key Lime Pie Bites
Ingredients
Graham Cracker Crusts
- 1 1/2 cups Graham cracker crumbs
- 1/4 cup Brown sugar
- 1/2 stick butter melted
Key Lime Filling
- 2 Egg whites
- 14 oz Sweetened condensed milk
- 1/3 cup Key lime juice
- 3 tbsp Vanilla yogurt
Topping
- Whipped cream
- Lime zest
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Combine graham cracker crumbs and sugar. Mix well. Add melted butter and mix again until well combined.
- Fill each well of your muffin pan with cupcake liners.
- Evenly distribute the graham cracker mixture into each cupcake liner. Use the back of your spoon to pack down the mixture well.
- Bake for 15 minutes. Then remove and set aside to cool.
- In a separate bowl, use a whisk or hand mixer to beat the egg whites until they become fluffy. Do not beat until peaks form.
- Add condensed milk, lime juice, and yogurt to the egg whites and beat again until well combined and still fluffy.
- Spoon the mixture into each cupcake liner filling about 3/4 of the way full.
- Bake 12-15 minutes.
- Remove from the oven and allow to cool completely.
- Top with whipped cream and a bit of lime zest before serving.
- Remove cupcake liners and enjoy!
Notes
Tips & Tricks
- If you can’t find graham cracker crumbs, you can make your own by pulsing graham crackers in a food processor.
- Make your own whipped cream or save time by using premade whipped topping.
- Make the Mini Key Lime Pie Bites ahead of time and store in the refrigerator until ready to serve. If making them ahead, do not add the topping until ready to serve.
- Be sure to get sweetened condensed milk and NOT evaporated milk. You want the thick, sweet stuff for this recipe.
- Store in an airtight container in the refrigerator up to 4 days.
- You can also freeze them! Before adding the topping, store in the freezer in an airtight container up to 3 months. Thaw in the refrigerator overnight, then add the topping and enjoy!
