Mini Key Lime Pies with Sour Cream Topping

Betty Ellis


One of my favorite pies in mini form!


☆☆☆☆☆ 0 votes

Makes 18 mini pies
24 Hr 45 Min
18 Min


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1-1/2 c
graham crackers, crushed
6 Tbsp
unsalted butter, melted
1/3 c
4 oz
cream cheese, room temperature
4 large
egg yolks
14 oz
sweetened condensed milk
1/2 c
lime juice
zest from 4 limes
8 oz
sour cream
1/4 c
1/8 tsp
lime zest for gsrnish

How to Make Mini Key Lime Pies with Sour Cream Topping


  • 1Preheat oven to 350. Line muffin pan with 18 liners.
  • 2Mix cracker crumbs, melted butter and sugar until combined. Divide crumbs among 18 liners and press down compactly. Bake for 5 minutes and remove from oven.
  • 3Beat cream cheese on hi until smooth for about one minute, beat in egg yolks on med hi, scraping down sides as needed; then on hi add in condensed milk, lime juice until combined. Stir in zest.
  • 4Divide filling among crusts. Bale 12-13 minutes. Remove from oven.
  • 5Turn oven to 450.
  • 6Whisk sour cream, sugar, salt for topping together and spread over pies.
  • 7Bake pies for 5 minutes. Topping will be loose, but will set up as pies chill.
  • 8Remove from oven and cook in pan at room temperature on rack. When cooled put pies in refrigerator for at least two hours and up to one day.
  • 9Before serving, garnish with zest if desired.
  • 10Serve chilled. PIes can be frozen. Thaw overnight in refrigerator before serving.

Printable Recipe Card

About Mini Key Lime Pies with Sour Cream Topping

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: Southern

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