A single serving Key lime pie is an adorable treat. These are perfect for a small gathering, or just to make and freeze for yourself. Making these is a lot like making a full-sized pie, you’re just doing everything in miniature. If you don’t have miniature pie tins, you can bake these pies in ramekins or muffin tins, just be sure to grease the sides of the pan well to prevent the filling from sticking.
Miniature Key Lime Pie with Coconut-Graham Cracker Crust
Equipment: 4, 4-inch pie tins
- 4 graham cracker sheets, crushed (a heaping ½ cup crushed)
- ⅛ Cup granulated sugar
- ¼ Cup sweetened flaked coconut
- Pinch salt
- 4 Tbsps melted unsalted butter
- 2 egg yolks
- 1 tsp Key lime zest, from about 2 Key limes
- ½ Cup sweetened condensed milk (about 7 oz)
- ⅓ Cup Key lime juice (juice of about 6 or 7 Key limes)
- Whipped cream (optional)
- Toasted flaked coconut (optional)
1. Prepare the crusts. Preheat the oven to 350°F. Place graham cracker sheets in the bowl of a food processor or a ziploc bag. Pulse or crush until you have the consistency of sand. Transfer to a mixing bowl. Add the sugar, coconut, and salt. Stir to combine. Pour in the melted butter. Stir until evenly coated. It should look like wet sand at this point.
2. Bake the crusts. Place the tins on a sheet pan. Add 2 to 3 tablespoons of the crust mixture to each tin. Using your fingers and/or the flat bottom edge of a measuring cup, shape the crust into an even layer on the bottom of the tin and up the sides. You may have extra crust. Bake for 7 to 8 minutes, or until golden brown. The crust may slump down the sides of the tins while baking. Let cool slightly and, if necessary, use the measuring flat bottom of the measuring cup to carefully push the crust back up the sides of the tins.
3. Make the filling. While the crusts bake, combine the egg yolks and the Key lime zest in a separate mixing bowl. Whisk until light and fluffy, about 5 minutes. It should be almost the consistency of hollandaise sauce. Add the sweetened condensed milk and continue to whisk until slightly thickened, about 3 to 4 minutes. Pour in the Key lime juice and whisk until just combined.
4. Bake the filling. Pour the filling into the cooled crusts (you will have extra filling). The filling won’t rise, so you can pour to the top of the crust. Bake for 6 to 8 minutes, or until the filling is set on the edges. The center may still be a bit jiggly.
5. Cool & chill the pies. Transfer the baked pies to a wire rack and let cool completely, then refrigerate until ready to serve.
6. Serve your pies. If desired, top the finished pies with whipped cream and toasted coconut. Enjoy!
For more pie, check out Blue Apron’s guide to making pie for any size party.