Gluten-Free Mini Key Lime Pies
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There’s something about a tart, creamy key lime pie that just screams sunshine—and these gluten-free mini key lime pies bring all the bright, citrusy flavor in the cutest individual portions.
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Gluten-Free Mini Key Lime Pies
By Tyler James
There’s something about a tart, creamy key lime pie that just screams sunshine—and these gluten-free mini key lime pies bring all the bright, citrusy flavor in the cutest individual portions.
- Servings:
- 9 mini pies
- Prep:
- 35 minutes
- Cook:
- 15 minutes
- Total Time:
- 50 minutes
Ingredients
For the Crust
- 1½ cups finely crushed gluten-free graham cracker crumbs I love the Schar brand "Honey Grahams"
- ⅓ cup packed light brown sugar
- 4 tablespoons unsalted butter, melted
For the Filling
- 2 cans sweetened condensed milk, 14-oz cans
- ⅔ cup plain Greek yogurt, 2% or whole milk
- 1 tablespoon grated lime zest
- ⅔ cup fresh key lime juice
For the Topping
- 1 cup cold heavy cream
- 2 tablespoons confectioners' sugar
- 1 teaspoon grated lime zest
- 9 thin lime slices
Instructions
For the Crust
- Preheat oven to 375°F and set a rack in the center.
- Mix gluten-free graham cracker crumbs, sugar, and melted butter in a medium bowl until evenly combined.1½ cups finely crushed gluten-free graham cracker crumbs, ⅓ cup packed light brown sugar, 4 tablespoons unsalted butter,
- Divide the mixture between 9 mini pie tins and press firmly into the bottoms and sides (tip: start with the sides).
- Place on a baking sheet and bake for 8–10 minutes, until lightly golden. Set aside to cool slightly.
For the Filling
- Lower oven temperature to 350°F.
- In a large bowl, whisk together sweetened condensed milk, Greek yogurt, lime juice, and zest until smooth.2 cans sweetened condensed milk,, ⅔ cup plain Greek yogurt,, 1 tablespoon grated lime zest, ⅔ cup fresh key lime juice
- Pour filling into crusts and bake for 12–15 minutes, until the edges are set but centers still wobble slightly.
- Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours until fully set.
For the Topping
- Whip heavy cream until soft peaks form, then add confectioners’ sugar and beat to medium peaks.1 cup cold heavy cream, 2 tablespoons confectioners' sugar
- Pipe or spoon onto chilled pies and garnish with lime zest and slices. Keep refrigerated until ready to serve.1 teaspoon grated lime zest, 9 thin lime slices
Notes
• You can use bottled key lime juice, but fresh-squeezed gives the brightest flavor.
• If you’re short on time, store-bought whipped cream can work in a pinch—though homemade is worth it!
• These mini pies are best made the day before so they have plenty of time to chill and set.
• For a decorative touch, pipe the whipped cream using a star tip and garnish with a small lime wedge and extra zest.
Nutrition Information
Per serving: Calories 533 · Carbs 72g · Protein 11g · Fat 24g · Fiber 1g · Sugar 63g
See more: Desserts · Cakes, Pies & Tarts
