Best 6 Muffin Tin Key Lime Pies Recipes

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Indulge in the tantalizing flavors of key lime pies with a delightful twist – baked in muffin tins! These individual-sized treats are the perfect blend of tangy and sweet, offering a burst of citrusy goodness in every bite. With their creamy filling and graham cracker crust, these mini pies are not only delicious but also incredibly easy to make. Whether you're a seasoned baker or a novice in the kitchen, this recipe is sure to impress your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will transport you to a tropical paradise. Get ready to experience a symphony of flavors with our collection of muffin tin key lime pie recipes, ranging from classic to unique variations that cater to every palate.

**Recipes:**

* **Classic Key Lime Pie:** Experience the timeless flavors of traditional key lime pie, featuring a creamy filling made from key lime juice, condensed milk, and egg yolks, all nestled in a graham cracker crust.

* **No-Bake Key Lime Pie:** Indulge in the convenience of a no-bake key lime pie that delivers the same delectable taste without the hassle of baking. Simply combine the ingredients and chill until set.

* **Miniature Key Lime Cheesecakes:** Elevate your dessert game with miniature key lime cheesecakes that combine the tanginess of key limes with the creamy richness of cheesecake.

* **Key Lime Pie Bites:** Satisfy your sweet cravings with bite-sized key lime pie bites, perfect for parties or as a quick treat. These一口サイズの小さなタルトは、パーティーやおやつにぴったりです。

* **Key Lime Pie Parfaits:** Layer key lime pie filling, whipped cream, and graham cracker crumbs in individual glasses for a fun and elegant presentation.

Check out the recipes below so you can choose the best recipe for yourself!

KEY LIME PIE TARTLETS



Key Lime Pie Tartlets image

Provided by Kardea Brown

Categories     dessert

Time 2h15m

Yield 12 tartlets

Number Of Ingredients 12

10 graham crackers
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted
2 large egg yolks
1 1/2 teaspoons lime zest (preferably from key limes, but regular limes will work, too)
3/4 cup sweetened condensed milk
1/3 cup key lime juice (fresh or bottled)
1 cup very cold heavy cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Zest from 1 lime

Steps:

  • Preheat the oven to 350 degrees F. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.
  • For the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and salt and pulse to combine. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1 1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake until browned and firm to the touch, about 10 minutes. Set aside while you prepare the filling. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)
  • For the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Add the condensed milk and lime juice and beat until combined. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake just until the filling has set, about 6 minutes. Place the pan on a wire rack to cool for about 30 minutes. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour.
  • Just before serving, beat the cream, confectioners' sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest.

MINI KEY LIME PIES RECIPE BY TASTY



Mini Key Lime Pies Recipe by Tasty image

Here's what you need: egg yolks, lime zest, lime juice, sweetened condensed milk, graham cracker, granulated sugar, unsalted butter, heavy cream, confectioners sugar, lime zest

Provided by Tasty

Categories     Bakery Goods

Yield 6 pies

Number Of Ingredients 10

4 egg yolks
4 ½ teaspoons lime zest, grated
½ cup lime juice, 3-4 limes
14 fl oz sweetened condensed milk
11 crackers graham cracker
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
¾ cup heavy cream
¼ cup confectioners sugar
1 tablespoon lime zest

Steps:

  • Preheat the oven to 325°F (170°C).
  • Make the filling: Whisk the egg yolks and lime zest in a medium bowl until tinted light green, about 2 minutes.
  • Beat in the lime juice and condensed milk, then set aside at room temperature to thicken.
  • Make the crust: Crush the graham crackers in a zip-top bag, then mix in the sugar and butter. Divide the crumbs between a 6-cup muffin tin and press down to form crusts.
  • Bake for 8 minutes or until golden brown. Let cool for 15 minutes.
  • Pour filling into the crusts, then bake until the center is slightly jiggly, 15-17 minutes.
  • Let cool to room temperature, then cover and refrigerate until chilled, 2-3 hours.
  • Make the whipped cream: In a large bowl, beat the heavy cream with an electric hand mixer and slowly add the sugar. Once soft peaks form, add the lime zest, then whip until firm peaks form.
  • Top the mini pies with whipped cream.
  • Enjoy!

Nutrition Facts : Calories 532 calories, Carbohydrate 53 grams, Fat 32 grams, Fiber 0 grams, Protein 12 grams, Sugar 50 grams

INDIVIDUAL NO-BAKE KEY LIME PIES



Individual No-Bake Key Lime Pies image

Tart, creamy, light, and sweet. The perfect dessert after a heavy meal or barbecue! This is the smaller version of the pie I make every summer. It couldn't be easier and tastes just like real key lime pie--but no eggs or baking required!

Provided by NicoleMcmom

Time 2h30m

Yield 12

Number Of Ingredients 9

1 cup graham cracker crumbs
2 tablespoons graham cracker crumbs
⅓ cup butter, melted
¼ cup white sugar
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
½ (12 fluid ounce) can frozen limeade concentrate
1 medium lime, zested
1 medium lime, sliced

Steps:

  • Line a 12-cup muffin tin with paper liners.
  • Combine 1 cup plus 2 tablespoons graham cracker crumbs, melted butter, and sugar in a medium bowl. Stir well until consistency is like slightly wet sand. Press mixture into the prepared muffin cups and refrigerate for 15 minutes.
  • Whisk condensed milk, whipped topping, limeade concentrate, and lime zest in a medium bowl until smooth, thick, and creamy. Fill each muffin cup to the top with lime mixture, reserving any extra for another use. Freeze at least 2 hours or until ready to serve.
  • Garnish with lime slices.

Nutrition Facts : Calories 302.3 calories, Carbohydrate 44.2 g, Cholesterol 24.7 mg, Fat 13.2 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 9.2 g, Sodium 100.9 mg, Sugar 38.8 g

MINI FROZEN KEY LIME PIES



Mini Frozen Key Lime Pies image

Don't want to share your key lime pie? With these mini versions of the creamy, tangy dessert, you don't have to!

Provided by Katherine Sacks

Categories     Dessert     Frozen Dessert     Lime     Lime Juice     Pie     Cream Cheese     Milk/Cream     Summer     Freeze/Chill     Muffin     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 12

5 tablespoons unsalted butter
1 tablespoon honey
1 cup graham cracker crumbs (from about 8 crackers)
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
3 tablespoons finely grated key lime zest, divided
1/3 cup fresh key lime juice
2 tablespoons fresh lemon juice
3/4 cup chilled heavy cream
2 tablespoons powdered sugar
Special Equipment
A standard 12-cup muffin pan

Steps:

  • Melt butter and honey in a small saucepan over medium heat or in a microwave-safe bowl. Pulse graham crackers in a food processor until fine crumbs form. With the motor running, drizzle in butter-honey mixture and process until well combined. Transfer mixture to a medium bowl; set aside.
  • Using an electric mixer on high speed, beat cream cheese in a large bowl until creamy, about 3 minutes. Add condensed milk and beat until smooth. Add key lime juice and lemon juice and beat to combine. Beat in 2 Tbsp. key lime zest.
  • Using a whisk or electric mixer on medium-high speed, whip cream in another medium bowl to very soft peaks. Sprinkle powdered sugar over cream and continue to whip until it holds stiff peaks. Gently fold 1/2 cup cream into key lime mixture; cover remaining cream and chill.
  • Line muffin pan with paper liners. Pour key lime mixture into a pastry bag or plastic bag with the corner snipped off and pipe batter evenly into tins. Top each with 1 1/2 Tbsp. cracker crumb mixture, breaking up crumbs to completely cover, then press down gently to adhere. Freeze until set, at least 3 hours.
  • Remove pies from molds, turn upside down, and remove paper liners. Spread reserved cream over pies and top with remaining 1 Tbsp. key lime zest.
  • Do Ahead
  • Pies (without topping) can be made 2 weeks ahead; cover and freeze.

EASY KEY LIME PIE



Easy Key Lime Pie image

Each bite of our Easy Key Lime Pie is more refreshing than the last. With a graham cracker crust, tangy filling and sweet whipped topping, it's hard to pass up seconds. Our Easy Key Lime Pie is so delicious and so easy. You've got what it takes to make this whipped topping Key lime pie unforgettable. Psst, don't sweat it if Key limes aren't available in your local store. Check out our Expert Tips for a swap that works just as well!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 8

Number Of Ingredients 6

1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 tablespoons sugar
1 can (14 oz) sweetened condensed milk
1/2 cup Key lime juice
1 container (8 oz) frozen whipped topping, thawed

Steps:

  • Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
  • In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
  • Cover and refrigerate about 1 hour or until set. Store in refrigerator.

Nutrition Facts : Calories 400, Carbohydrate 52 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 42 g, TransFat 1 g

MINI KEY LIME AND COCONUT PIES



Mini Key Lime and Coconut Pies image

Savor the flavor of Key Lime Pie with these individual muffin-size treats. They're great when you need to serve a large group.-Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 10

1 tube (16-1/2 ounces) refrigerated sugar cookie dough
1 can (14 ounces) sweetened condensed milk
1/2 cup Key lime juice
3 large egg yolks
2 teaspoons grated lime zest
1/2 cup heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
1/8 teaspoon coconut extract
1/4 cup sweetened shredded coconut, toasted

Steps:

  • Slice cookie dough into 18 pieces. With floured fingers, press onto the bottom and 1/2-in. up the sides of 18 greased muffin cups. Bake at 350° for 8-10 minutes or until edges are lightly browned., Meanwhile, in a small bowl, combine the milk, lime juice, egg yolks and lime zest. Spoon into hot crusts. Bake 7-9 minutes longer or until filling is set. Cool completely in pans on wire racks. Cover and refrigerate until serving., Just before serving, in a small bowl, beat cream until it begins to thicken. Add the confectioners' sugar and extracts; beat until soft peaks form. Remove pies from muffin cups. Top with whipped cream and sprinkle with coconut.

Nutrition Facts : Calories 231 calories, Fat 11g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 120mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.

Tips:

  • Use a muffin tin lined with paper liners for easy cleanup and to prevent the pies from sticking.
  • Make sure the lime juice is fresh for the best flavor.
  • Don't overmix the batter, or the pies will be tough.
  • Bake the pies until the crust is golden brown and the filling is set.
  • Let the pies cool completely before serving.
  • Garnish with whipped cream or lime zest for a finishing touch.

Conclusion:

These muffin tin key lime pies are a delightful and easy-to-make treat that are perfect for any occasion. With their creamy lime filling and flaky crust, these pies are sure to be a hit with everyone who tries them. So next time you're looking for a delicious and portable dessert, give these muffin tin key lime pies a try.

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