Ingredients1 h 25 m servings 451 cals
- Preheat oven to 350 degrees F (175 degrees C). Place mini graham cracker crusts onto a baking sheet.
- In a bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and Key lime zest until smooth. Pour the filling into the graham cracker crusts, filling to the top.
- Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. To serve, garnish each mini pie with a Key lime slice and a dollop of whipped cream topping.
Per Serving: 451 calories; 19.9 g fat; 62.7 g carbohydrates; 8.5 g protein; 47 mg cholesterol; 272 mg sodium. Full nutrition
ReviewsRead all reviews 25
Oh my! The BEST! Made these tonight for my mom's bday (key lime pie is her favorite), and very very picky about her key lime pie!!! These were a HUGE hit, and I even had requests to make them fo...
These were a hit. I could not find the graham cracker crusts that this called for so I had to make my own. Just a suggestion if you have to make your own crust use foil cup cake liners and not p...
Very easy, and very tasty! I couldn't find key limes, so I used regular limes, and it still tasted good.
I have made these twice and they are wonderful and so easy! The grated zest is a nice touch. The first time, I made 6 for a small dinner party and halved the recipe. Tonight, I attended a dinner...
made this for teacher's birthday. The recipe is sweet with the perfect amount of tartness. Make sure you use key lime juice if possible. It makes a big difference!
I had no choice but to use regular limes and the pies were still delicious! Other than the type of lime, I followed the recipe exactly and everyone in my family loved them.