What if you could savor all the bright, zesty goodness of key lime pie without the fuss of cutting slices? Whether you’re hosting a party or craving a refreshing dessert, these Key Lime Pie Tarts will hit the sweet spot! With their creamy filling, buttery graham cracker crust, and tangy lime flavor, they’re the kind of treat that disappears fast.
What is the Difference Between Limes and Key Limes?
While both are citrus fruits, key limes are smaller, rounder, and have a thinner, more delicate skin compared to regular Persian limes (the common grocery store variety). Key limes are more aromatic, with a tart, slightly floral flavor, making them ideal for desserts like pies. Persian limes are larger, less acidic, and have a more straightforward, mildly tart taste, often used for cocktails and savory dishes.
Why You’ll Love These Key Lime Pie Tarts
- Perfectly Portion-Controlled: No slicing or mess, just grab and go!
- Rich yet Refreshing: The balance of sweet condensed milk and tart key lime juice is pure perfection.
- Easy to Make: Simple ingredients and straightforward steps, even for beginner bakers.
- Make-Ahead Friendly: These mini pies chill beautifully, so you can prepare them the day before your event.
- Great for Any Occasion: From summer BBQs to holiday parties, these tarts are always a crowd-pleaser.
If you’re a fan of fruit-forward desserts like this one, be sure to check out the Fresh Blueberry Cheesecake, a luscious treat that also balances tangy and sweet flavors beautifully.
A Taste of Tradition: My Story
Growing up, my grandmother’s kitchen always smelled of citrus in the summer. Her key lime pie was legendary. But it wasn’t until I tried making these mini tarts that I felt like I had captured her magic. They’re a nod to her classic recipe, with a modern twist that makes them perfect for entertaining. Every time I bake them, I’m transported back to those sun-drenched afternoons on her porch, sharing stories over tart, creamy slices of pie.
Ingredients you’ll need:
For the Crust:
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
- 6 Tablespoons (85g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
For the Filling:
- 4 ounces (113g) full-fat brick cream cheese, softened
- 4 large egg yolks
- One 14-ounce can (396g) full-fat sweetened condensed milk
- 1/2 cup (120ml) key lime juice*
*Optional: Lime slices and whipped cream for garnish
Steps to Make key lime pie tarts
1. Preheat & Prep:
Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with liners and a second pan with 4 liners. Set aside.
2. Make the Crust:
Crush the graham crackers into fine crumbs using a food processor, blender, or by hand with a rolling pin. In a medium bowl, mix the crumbs, melted butter, and sugar until it resembles wet sand. Firmly press a heaping tablespoon of the mixture into each muffin liner. Pre-bake for 5 minutes and set aside.
3. Whip Up the Filling:
In a large bowl, beat the cream cheese until smooth. Add the egg yolks and beat on medium-high speed, scraping the bowl as needed. Beat in the sweetened condensed milk and key lime juice until well combined.
4. Fill & Bake:
Divide the filling evenly between the crusts. Bake for 15–16 minutes until centers slightly jiggle when the pan is gently wiggled. Cool completely on a wire rack.
5. Chill & Serve:
Refrigerate for at least 2 hours, or up to 24 hours. Top with whipped cream and lime slices before serving, if desired.
Storage:
Keep covered in the fridge for up to 1 week.
Tips and Tricks for This Recipe
- Use Fresh Key Lime Juice: If possible, fresh key lime juice delivers the best flavor. However, bottled key lime juice is a great substitute when fresh limes are unavailable.
- Room Temperature Ingredients: Ensure your cream cheese and egg yolks are at room temperature. This helps the filling blend smoothly, preventing lumps.
- Compact the Crust Well: Use the back of a spoon or a small measuring cup to firmly press the graham cracker mixture into each liner. This creates a sturdy base that won’t fall apart.
- Don’t Overbake: Remove the tarts from the oven when the centers still have a slight jiggle. Overbaking can cause cracks and make the filling rubbery.
- Chill Thoroughly: For the best flavor and texture, refrigerate the tarts for at least 2 hours. They taste even better the next day!
- Decorate Before Serving: Add whipped cream and lime slices just before serving to keep the toppings fresh and pretty.
For those who love the delightful combination of creamy textures and vibrant fruits, you might also enjoy these easy-to-make Mini Cheesecake Tarts with Fresh Fruit, which share a similarly refreshing and indulgent appeal to these key lime pie tarts.
Nutritional Profile (Per Tart)
🍋 Here’s a quick glance at the nutritional breakdown of each creamy, zesty Key Lime Pie Tart:
- Calories: 220 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 85mg
- Sodium: 140mg
- Carbohydrates: 25g
- Sugar: 18g
- Protein: 4g
- Vitamin C: 4% DV
- Calcium: 10% DV
- Iron: 4% DV
Frequently Asked Questions
How long can key lime pie sit out?
Key lime pie tarts should not be left out for more than 2 hours at room temperature. Because they contain dairy and eggs, they are highly perishable. After 2 hours, there is a risk of bacterial growth, so it’s best to refrigerate them promptly to ensure freshness and food safety.
Why is my key lime pie crust soggy?
A soggy crust often happens when it’s not properly pre-baked or compacted. Pre-baking for 5 minutes creates a barrier against moisture from the filling. Also, make sure the graham cracker mixture is tightly pressed into the muffin liners. This helps maintain a crisp, firm crust even after chilling.
How do you know if key lime pie is undercooked?
An undercooked key lime pie will look too loose and wobbly in the center. A properly cooked pie should have a slight jiggle in the middle but appear mostly set around the edges. As it cools and chills, the filling will continue to firm up, resulting in a creamy texture.
What makes key lime pie thicken?
Key lime pie thickens thanks to the chemical reaction between egg yolks, sweetened condensed milk, and acidic key lime juice. The lime juice curdles the proteins in the egg yolks and milk, creating a firm, smooth texture as it bakes. The cooling and chilling process further sets the filling.
Conclusion
Whether you’re baking for a special occasion or just treating yourself, these Key Lime Pie Tarts are the perfect balance of creamy, tangy, and sweet. They’re easy to make, fun to share, and sure to impress! Give them a try and let the tropical flavors brighten your day.💛
Easy & Irresistible Key Lime Pie Tarts
Equipment
- 12-count muffin pan
- Mixing bowls
- hand mixer
- food processor
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs about 12 full-sheet graham crackers
- 6 Tablespoons unsalted butter melted
- 1/4 cup granulated sugar
For the Filling
- 4 ounces full-fat brick cream cheese softened
- 4 large egg yolks
- 14 ounce can full-fat sweetened condensed milk
- 1/2 cup key lime juice fresh if possible
- Lime slices and whipped cream for garnish (optional)
Instructions
- Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with liners and a second pan with 4 liners. Set aside.
- Crush graham crackers into fine crumbs. Mix crumbs, melted butter, and sugar until it resembles wet sand. Firmly press a heaping tablespoon into each muffin liner. Pre-bake for 5 minutes and set aside.
- Beat cream cheese until smooth. Add egg yolks and beat. Then mix in sweetened condensed milk and key lime juice until combined.
- Divide filling evenly between crusts. Bake for 15–16 minutes until centers slightly jiggle when wiggled. Cool completely on a wire rack.
- Refrigerate for at least 2 hours or overnight. Garnish with whipped cream and lime slices before serving if desired.