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–+ servings
Several mini key lime pies on a striped white plate with limes in the background.

Mini Key Lime Pies with Chocolate and Macadamia Nut Crust

Beth Lee
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!
5 from 7 votes
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Prep Time 35 minutes
Cook Time 25 minutes
Chilling 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 36
Calories 102 kcal

Ingredients
  

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
    Macadamia nuts in food processor partially chopped.
  • Add the sugar, flour, salt and butter.
    Salt, sugar, flour and butter added to macadamia nuts in the food processor.
  • Pulse to incorporate until you see tiny pebbles. Pick up a bit and press together between your fingers - it should adhere easily together.
    Ingredients fully processed in mini food processor.
  • 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.
    Hand holding a shot glass about to push down the crust in a white liner for the individual key lime pie bites.
  • Bake the crusts for about 10 minutes at 350°F. They should just take on some color.
    Baked macadamia crusts in mini cupcake pan.

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.
    Chocolate and butter in red bowl after first microwave to start the melting.
  • Apply the chocolate mixture to each baked crust using a small spoon (½ teaspoon) to apply and spread it around.
    All chocolate applied to crusts and ready to be chilled.
  • Refrigerate or freeze the tray of chocolate-lined crusts. The chocolate should be firm and cold before you pour in the key lime filling.
    Close up of chocolate hardened on the mini key lime pies.

Filling

  • While the chocolate is hardening, make the key lime filling. Whisk the egg yolks, sweetened condensed milk and lime zest together.
    Sweetened condensed milk and lime zest added to egg yolks.
  • Add the lime juice and blend well.
    Filling mixed and ready for key lime pie bites.
  • Once the chocolate is cooled and hardened, fill each cupcake holder with one tablespoon of filling.
    Filling added to some of the chocolate-lined mini key lime crusts.
  • Bake the filled crusts for 15 minutes at 350°F.
    Mini key lime pie bites baked and still in cupcake pan.
  • Chill the individual pies before serving. Top with whipped cream.
    Close up side view of a mini key lime pie showing the chocolate layer.

Notes

  1. 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.
  2. 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!
  3. 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

Calories: 102kcalCarbohydrates: 11gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 31mgSodium: 48mgPotassium: 75mgFiber: 1gSugar: 8gVitamin A: 130IUVitamin C: 2mgCalcium: 39mgIron: 1mg
Keyword key lime, minis, pies
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