Easy & Irresistible Key Lime Pie Tarts
Perfectly portion-controlled, creamy and tangy key lime pie tarts with a buttery graham cracker crust. Ideal for any party or gathering!
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.
Notes
Use fresh key lime juice for best flavor. Make sure cream cheese and yolks are at room temperature. Don't overbake; chill thoroughly for best texture.