Mini Key Lime Pie with a Gingersnap Cookie Crust

Updated: Dec 6, 2020


I recently have become a bit obsessed with making mini desserts. Over this holiday season, I made mini cheesecakes and mini pineapple upside down cakes (check my previous posts for the recipes) and these mini key lime pies have to be my favorite! I honestly am not a huge fan of key lime pie but my husband loves it so I wanted to make him his favorite sweet treat for Christmas dinner. I made them on Christmas Eve so they would have time to set overnight. My two year old daughter got in on the fun and helped me crush the ginger snaps for the crust. She loves to help me cook and bake and I love showing her how! These mini key lime pies turned out so good and got rave reviews from not only my husband but from the rest of my family. If you are having a NYE party, these mini key lime pies would be perfect to serve to your guests. If you get a chance to make them, don’t forget to spill the tea on how they turned out! Happy New Year! Cheers to 2018!

Serves 12

For the Crust 1 and 1/2 cups gingersnap cookie crumbs (about half the bag of cookies)

6 Tablespoons of melted butter 1/3 cup of sugar

For the Filling 4 ounces of cream cheese, softened to room temperature 4 large egg yolks 1- 14 oz can of sweetened condensed milk 1/2 cup of Nellie and Joe’s Key West Lime Juice

Optional: lime slices and whipped cream for garnish

1. Preheat the oven to 350°F Line a 12-count muffin pan with liners. Set pans aside.

2. Make the crust: Put your gingersnap cookies in a zip lock bag and use a mallet or rolling pin to crush the cookies into crums. If you have a food processor, you could use that as well. Mix the cookie crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined.

3. Once combined, press a tablespoon of the mixture into each cupcake liner. You want to make sure the crust is tight and compact. I used a little more than a tablespoon because I wanted a thicker crust. Pre-bake the crusts for 5 minutes. Remove from the oven and set aside.

4. Make the filling: In a large bowl, mix the softened cream cheese on high speed until smooth, about 1 minute. On medium-high speed, beat in the egg yolks, scraping down the sides as needed. On high speed, beat in the sweetened condensed milk and lime juice until combined. Add the zest of half of a lime and mix to fully combine. The goal of the filling to be lump free! Scrape the sides of the bowl as many times as necessary so you don’t have any lumps.

5. Pour the filling evenly into each crust. You can fill them close to the top of the time because they will sink a bit when they are chilled. Bake for 15 minutes or until the centers of the pies wiggle a bit when you move them in the oven. Allow the pies to cool at room temperature in the pan set on a wire rack. Once they have completely cooled, place the pan in the refrigerator for at least 2 hours to set or overnight.

Garnish with a dollap of whip cream and a lime slice. Enjoy!


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