Mini Key Lime Pies with Dark Chocolate

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!

First, prepare the macadamia nut crust by combining the nuts, butter, sugar, salt in a food processor.


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 around the edges.


While crusts are cooling, melt the chocolate and butter together for the chocolate layer. Microwave works great for this.


Apply the chocolate butter mixture to each baked crust using a small spoon to apply and spread it around.


Refrigerate or freeze 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 using the lime juice, zest, eggs and condensed milk.


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 for a couple of hours or overnight and serve with whipped cream!


For detailed instructions, step-by-step photos and a printable recipe card! click on the link below.

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