recipe

These mini Key lime pies are cute, custardy, citrusy delights!

safety
  • Uses a knife
  • Uses the microwave
  • Uses the oven
difficulty
  • Intermediate
time
  • 35 minutes, plus 1 hour and 45 minutes cooling and chilling time
yield
  • Serves 4

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Gather Baking Equipment

Chef’s knife
Dry measuring cups
Can opener
Rasp grater
Measuring spoons
Cutting board
Large zipper-lock plastic bag
Rolling pin
2
microwave-safe bowls (1 large, 1 small)
Rubber spatula
Whisk
4
(4-ounce) ramekins
Rimmed baking sheet
Oven mitts
Cooling rack
Plastic wrap

Prepare Ingredients

graham crackers, broken into pieces
1 tablespoon
unsalted butter
¼ cup (2 ounces)
cream cheese
1 (14-ounce) can
sweetened condensed milk
1 teaspoon
grated lime zest plus ⅓ cup juice, zested and squeezed from 3 limes
2 tablespoons
water
Pinch
salt
1
 

HEAT: Adjust oven rack to middle position and heat oven to 300 degrees.

 
2
 
graham crackers, broken into pieces

SMASH: Add graham cracker pieces to large zipper-lock plastic bag. Seal bag, making sure to press out all air. Use rolling pin to gently pound bag to break crackers into crumbs.

 
3
 
1 tablespoon
unsalted butter

MIX: Add graham cracker crumbs and butter to small bowl. Heat in microwave until toasted, about 1 minute. Stir with rubber spatula to combine.

 
4
 
¼ cup (2 ounces)
cream cheese

SOFTEN: In large bowl, microwave cream cheese for 10 to 15 seconds. Whisk softened cream cheese until very smooth.

 
5
 
1 (14-ounce) can
sweetened condensed milk
1 teaspoon
grated lime zest plus ⅓ cup juice, zested and squeezed from 3 limes
2 tablespoons
water
1
large egg yolk
Pinch
salt

WHISK: Add condensed milk, lime zest and juice, water, egg yolk, and salt to bowl with cream cheese. Whisk until well combined and smooth.

 
6
 

FILL: Divide filling evenly among ramekins. Place ramekins on baking sheet.

 
7
 

BAKE AND COOL: Bake until filling is set and no longer jiggles when baking sheet is gently shaken, about 6 minutes. Let key lime cups cool on cooling rack for 45 minutes.

 
8
 
Whipped cream, optional

CHILL: Cover ramekins with plastic wrap and refrigerate until filling is chilled and firm, at least 1 hour or up to 2 days. To serve, dollop with Whipped Cream, if using, and sprinkle with graham cracker topping.