Gluten Free Mini Key Lime Pies Recipe
These gluten free mini key lime pies feature a buttery graham cracker crust, a rich and creamy key lime filling, and a fluffy homemade whipped cream topping. Perfectly portioned into individual servings, they're an easy make-ahead dessert that's always a crowd favorite for spring and summer gatherings.
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups gluten free graham cracker crumbs
- 1/2 cup granulated sugar
- 6 tbsp salted butter, melted
For the Key Lime Filling
- 1 cup lime juice (fresh or bottled)
- 2 (14-ounce) cans sweetened condensed milk
- 4 large egg yolks, room temperature
Homemade Whipped Cream (Optional)
- 1 cup cold heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Optional Garnish
- Fresh lime zest
Instructions
Make the Crust
- Preheat your oven to 350°F.
- In a mixing bowl, combine the gluten free graham cracker crumbs, granulated sugar, and melted butter. Mix with a fork until the crumbs are evenly coated.
- Line two muffin tins with 18 paper liners. Add a spoonful of the crumb mixture to each liner, then use the back of a tablespoon to firmly press the crumbs into the bottom and slightly up the sides.
- Bake for 5 minutes.
Make the Filling
- While the crust bakes, whisk together the lime juice, sweetened condensed milk, and egg yolks until smooth and fully combined.
- Evenly divide the filling among the baked crusts, filling each liner nearly to the top.
- Bake for 12–15 minutes, or until the filling is just set.
- Allow the mini pies to cool in the muffin pan for about 5 minutes before transferring them to a wire rack.
- Let them cool completely, about 1 hour, then refrigerate until chilled.
Make the Whipped Cream
- About 30 minutes before serving, place your mixing bowl in the refrigerator to chill for 10 minutes.
- Add the heavy whipping cream, powdered sugar, and vanilla extract to the chilled bowl.
- Using a stand mixer with a whisk attachment or a hand mixer, begin mixing on low speed before gradually increasing to high. Beat for about 90 seconds, or until stiff peaks form.
- Transfer the whipped cream to a piping bag and pipe onto each chilled mini key lime pie.
- Finish with a sprinkle of fresh lime zest, if desired.