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


  • 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


  1. Preheat oven to 350. Line muffin pan with 18 liners.
  2. Mix 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.
  3. Beat 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.
  4. Divide filling among crusts. Bale 12-13 minutes. Remove from oven.
  5. Turn oven to 450.
  6. Whisk sour cream, sugar, salt for topping together and spread over pies.
  7. Bake pies for 5 minutes. Topping will be loose, but will set up as pies chill.
  8. Remove 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.
  9. Before serving, garnish with zest if desired.
  10. Serve 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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