Servings: 16 mini pies

Crust: subheading: Crust:
1 and 1/2 cups ( 150g) graham cracker crumbs (about 10 full sheet graham crackers) 1 and ½ cups ( 150g) graham cracker crumbs (about 10 full sheet graham crackers)
6 Tablespoons butter, melted 6 Tablespoons butter, melted
1/3 cup sugar ⅓ cup sugar
 
filling: subheading: filling:
1 1/2 tablespoons finely grated lime zest 1 ½ tablespoons finely grated lime zest
3 large egg yolks - I used 4 3 large egg yolks - I used 4
1 14-ounce can sweetened condensed milk 1 14-ounce can sweetened condensed milk
2/3 cup fresh lime juice (from about 1 dozen tiny key limes or 4 persian/regular limes) ⅔ cup fresh lime juice (from about 1 dozen tiny key limes or 4 persian/regular limes)
 
optional: lime slices and whipped cream for garnish optional: lime slices and whipped cream for garnish

Preheat the oven to 350°F. Line a 12-count muffin pan with foil liners and a second 12-count muffin pan with only 4 (since this recipe makes only around 16). Set pans aside.
Make the crust: Before you begin, here are all of my tips for a perfect graham cracker crust. If you’re starting out with full-sheet graham crackers, you can use a food processor or blender to grind them up. Or crush them in a zipped top bag with a rolling pin. Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press a heaping Tablespoon of mixture down into each liner, making sure the crust is tight and compact. You might have a little crust leftover. If so, press a little more into each liner-if desired! Pre-bake the crusts for 5 minutes. Remove from the oven.
Make filling: Zest limes into the bottom of a medium bowl until you have 1 ½ tablespoons. Beat zest and egg yolks with an electric mixer until pale and thick, about 5 minutes. Add sweetened condensed milk and beat until thickened again, about 3 minutes more. Squeeze zested limes until you have ⅔ cups juice. Whisk into yolk mixture until combined. Pour into graham crusts and bake pies for another 10 minutes, until set with a little jiggle when shaking the pan but not browned on top at all. Allow the pies to cool at room temperature in the pan set on a wire rack. Once completely cool, place the pan in the refrigerator for at least 2 hours and up to 1 day.
Once chilled, serve the key lime pies cold with whipped cream and a lime slice if desired. Store leftover pies in the refrigerator (covered) for up to 1 week. If they last that long!

Make Ahead & Freezing Instructions: Up to 1 day in advance, you can prepare the crust ingredients and the filling ingredients separately. Store each covered tightly in the refrigerator until ready to assemble and bake. Likewise, as noted in set 4, you can bake the key lime pies and store in the refrigerator for 1 day before serving. Key lime pies freeze well, up to 2-3 months. Thaw overnight in the refrigerator before serving.  Make Ahead & Freezing Instructions: Up to 1 day in advance, you can prepare the crust ingredients and the filling ingredients separately. Store each covered tightly in the refrigerator until ready to assemble and bake. Likewise, as noted in set 4, you can bake the key lime pies and store in the refrigerator for 1 day before serving. Key lime pies freeze well, up to 2 to 3 months. Thaw overnight in the refrigerator before serving.
Key Lime Juice: For the best flavor, make sure you use key lime juice. You can juice your own key limes or buy it from the store. It is usually with the regular lime and lemon juice in the juice aisle. I buy Nellie & Joe’s brand (pictured in my key lime pie bars post). In a pinch, you can use regular lime juice.  Key Lime Juice: For the best flavor, make sure you use key lime juice. You can juice your own key limes or buy it from the store. It is usually with the regular lime and lemon juice in the juice aisle. I buy Nellie & Joe’s brand (pictured in my key lime pie bars post). In a pinch, you can use regular lime juice.
For a Full-Size Key Lime Pie: This is the same exact recipe I use for classic key lime pie (and sometimes I add the zest of 1 lime to the filling, which you can add to these mini pies as well). To make the pie, simply use this crust and filling recipe. Press crust into a 9-inch pie dish. Pre-bake for 12 minutes at 350°F (177°C). Pour in filling. Bake for 18 minutes, then allow to cool at room temperature before chilling in the refrigerator for 4 hours – overnight.  For a Full-Size Key Lime Pie: This is the same exact recipe I use for classic key lime pie (and sometimes I add the zest of 1 lime to the filling, which you can add to these mini pies as well). To make the pie, simply use this crust and filling recipe. Press crust into a 9-inch pie dish. Pre-bake for 12 minutes at 350°F (177°C). Pour in filling. Bake for 18 minutes, then allow to cool at room temperature before chilling in the refrigerator for 4 hours - overnight.
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Put infused oil into the crust. Add it to the melted butter.  Put infused oil into the crust. Add it to the melted butter.
Used this crust but the filling is from my full size key lime pie recipe.  Used this crust but the filling is from my full size key lime pie recipe.