Mini key lime pies lined with chocolate and a luscious macadamia nut crust are the tropical surprise dessert bite to brighten up your holiday buffet or to indulge in year round!
You might also like our full size key lime pie recipe.
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These mini key lime pie bites evolved from the original full size key lime pie that my late son started making so many years ago. His pie was written up in the food section of the San Jose Mercury News and became a Thanksgiving tradition in our home.
After years of requests for a really small piece after eating a large Thanksgiving meal, I decided to create that "small" piece as an individual key lime pie recipe!
Why you'll love this recipe!
- It's flexible - you absolutely can and should use key limes if you can find them, but it turns out it tastes wonderful with regular limes as well.
- Make-ahead: No need to bake these at the last minute - prepare them a day or two ahead and just top with whipped cream for serving.
- The macadamia crust is a little different. You could certainly use the graham cracker crust from my cheesecake bite recipe but how fun is it to surprise guests with the tropical macadamia nut flavor.
- The dark chocolate surprise between the key lime filling and the crust is delightful. It was my son's idea (the inspiration recipe used white chocolate) and our family loves the contrast in flavor and texture.
Ingredients you'll need
- Macadamia nuts: Look for unsalted nuts. Sometimes they are hard to find but usually Trader Joe's carries them as well as most stores that have bins of seeds and nuts and grains.
- Kosher salt: the original recipe had no salt in the crust but just a touch always heightens the flavor. I always use Diamond Crystal brand.
- Flour, sugar, butter: Nothing surprising here - just regular all-purpose flour, unsalted butter and granulated sugar.
- Dark chocolate: Full reveal - I always keep high quality chips on hand to avoid chopping chocolate. Many bakers would disagree with that decision but there are so many great chips available now, I find it isn't much of a compromise. And it's quick!
- Unsalted butter: I only keep unsalted butter around. Nothing wrong with serving salted butter but for cooking and baking, I want to control the salt level.
- Sweetened condensed milk: I always keep a couple of cans on my pantry shelf. They last a long time and come in handy for this recipe and also my no-churn ice cream!
- Egg yolks: Don't throw out the whites! Use them for an omelette or freeze them for meringues and other recipes that call for only egg whites!
- Limes: Obviously the authentic aromatic, less acidic flavor of key limes is ideal but so often I struggle to find them. I have a lime tree in my backyard and started using those and found that no one objected. Not to mention, that the juicing of regular limes is easier than all those little key limes :-)!
Let's make this recipe step-by-step!
(Printable recipe card is at the end of the post with ingredients, measurements and step-by-step instructions. This section includes more and larger pictures and high level explanations of the process.)
Yes, there are several steps to making these key lime pie bites but truthfully, that is an opportunity to prepare these in small time chunks and/or to work on the next step while the previous step is chilling or baking. They come together much quicker than you might think!
Prepare the crust using a regular size or mini food processor.
Line the mini cupcake tins with cupcake liners and spoon the crust mixture into each liner. I like to use the bottom of a shot glass to press the crust down.
Bake the crusts for about 10 minutes at 350°F. They should just take on some color.
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While the crusts are cooling, melt the chocolate and butter together for the chocolate layer.
Apply the chocolate mixture to each baked crust using a small spoon to apply and spread it around.
Refrigerate or freeze the tray of chocolate-lined crusts. The chocolate should be firm and cold before you pour in the key lime filling.
While the chocolate is hardening, make the key lime filling.
Once the chocolate is cooled and hardened, fill each cupcake holder with one tablespoon of filling.
Bake the filled crusts for 15 minutes at 350°F.
Check out my mini key lime pie web story for a quick visual guide on how to prepare this yummy dessert!
Expert Tips
- Let the baked mini key lime pies cool in the cupcake pan before you remove them to a serving platter or storage container. If you remove them while too warm, you might squish them when you remove them. I use a butter knife to help grab them from each cupcake well.
- These will be good for several days stored in the refrigerator. For Thanksgiving, I prepared them the day before and stored in an airtight storage container in the refrigerator. And we ate the leftovers for a couple days after!
- If you use key limes, it will take you a little while to juice and zest because they are small but just put on your favorite music playlist and enjoy!
Recipe FAQs about mini key lime pies
Yes you absolutely can substitute lime juice for key lime juice. The more aromatic and less acidic key lime is definitely ideal for making pies but a regular lime stands in nicely. Side by side, your guests (and you) could probably tell the difference but on its own, this recipe shines brightly with regular limes too.
The filling is almost like a custard. When you combine the sweetened condensed milk with the egg yolk and acidic lime juice, it's already thick and the baking sets it up just perfectly.
It's a little harder to see on these individual pie bites but it is similar to pumpkin pie. You want the outer edge to be firm and the interior of the circle to still be a little wobbly.
How to serve these individual key lime pies
To dress them up a bit, you can do what I did in these photos and put some whipped cream in a piping bag and pipe some whipped cream on. I also added some lime zest. Chocolate shavings would be nice too.
Or just put a bowl of homemade whipped cream out (follow these instructions to make your own whipped cream) and let people dollop their own topping. Or buy a canister of whipped cream.
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Mini Key Lime Pies with Chocolate and Macadamia Nut Crust
Beth LeeIngredients
Crust:
- ½ cup unsalted macadamia nuts
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 4 tablespoons unsalted butter cubed and chilled
Chocolate lining:
- 3 tablespoons unsalted butter cubed
- 3 ounces dark chocolate roughly chopped or chips
Filling:
- 4 egg yolks
- 14 ounces sweetened condensed milk 1 can
- ½ teaspoon grated lime zest ½ regular lime or about 3 key limes
- ⅝ cup key lime or regular lime juice 2 - 3 regular limes or approximately 15 key limes — really depends on size and juiciness
Instructions
Crust
- Preheat the oven to 350°F. Prepare the crust using a regular size or mini food processor. Add the macadamia nuts first and process until almost finely chopped
- Add the sugar, flour, salt and butter.
- Pulse to incorporate until you see tiny pebbles. Pick up a bit and press together between your fingers - it should adhere easily together.
- Line the mini cupcake tins with cupcake liners and spoon a scant tablespoon of the crust mixture into each liner. I like to use the bottom of a shot glass to press the crust down.
- Bake the crusts for about 10 minutes at 350°F. They should just take on some color.
Chocolate Lining
- While the crusts are cooling, melt the chocolate and butter together for the chocolate layer. I use a microwave safe bowl and usually try 50% power for about 1 minute, mix and then repeat at 30 second intervals. Your microwave may be stronger or less strong so better to not overcook it. Be conservative and try less time and power first. Or use a double boiler to melt the chocolate and butter together.
- Apply the chocolate mixture to each baked crust using a small spoon (½ teaspoon) to apply and spread it around.
- Refrigerate or freeze the tray of chocolate-lined crusts. The chocolate should be firm and cold before you pour in the key lime filling.
Filling
- While the chocolate is hardening, make the key lime filling. Whisk the egg yolks, sweetened condensed milk and lime zest together.
- Add the lime juice and blend well.
- Once the chocolate is cooled and hardened, fill each cupcake holder with one tablespoon of filling.
- Bake the filled crusts for 15 minutes at 350°F.
- Chill the individual pies before serving. Top with whipped cream.
Notes
- Let the baked mini key lime pies cool in the cupcake pan before you remove them to a serving platter or storage container. If you remove them while too warm, you might squish them when you remove them. I use a butter knife to help grab them from each cupcake well.
- These will be good for several days stored in the refrigerator. For Thanksgiving, I prepared them the day before and stored in an airtight storage container in the refrigerator. And we ate the leftovers for a couple days after!
- If you use key limes, it will take you a little while to juice and zest because they are small but just put on your favorite music playlist and enjoy!
Nutrition
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Sandi says
This is a great recipe for entertaining! They looked beautiful on the dessert table.
Beth Lee says
So glad you liked them - cuz you are dessert genius!
Jenni says
Dang, but these are delicious! It wouldn't have occurred to me to pair dark chocolate and key lime, but I am really glad it occurred to you! So spectacular!
Beth Lee says
Thanks Jenni. If they impressed you, then my work is done here!
Cheryl | Pook's Pantry says
These sound delicious, Beth!
Beth Lee says
Thanks Cheryl! Family tradition in larger size for a very long time now!
Laura says
I'm loving all the flavors in these mini pies! Macadamia nut crust?! Phenomenal! The dark chocolate surprise?! Over the top! And key lime is MY FAVORITE!
Beth Lee says
They are little flavor bombs aren't they? Thanks Laura!