Mini Key Lime Pies

Mini Key Limes Pies.

Mini Key Lime PiesI’ve been dreaming of the Florida Keys. Because we’ve been dealing with this.

Cape CodFull disclosure – I cannot complain too much about this frigid, record breaking snowy weather, because Adrian and I did escape to the Keys for a week back in February to visit my parents. So we missed one of the 15 or so major snowstorms. And we’ve been dreaming of the sun, sand and surf ever since we stepped foot back in the Northeast. Yes it’s been cold and snowy, but the most frustrating part for us has been the snow-covered sidewalks that interfere with our daily runs and walks and make for a treacherous workout.

Anyhow, while dreaming of the Keys, it only seemed appropriate to make a Key Lime pie to bring a little bit of sunshine, freshness and brightness to our Cape Cod abode. And because my mom had gotten us two adorable, creamy and perfectly citrusly mini Key Lime Pies from the local gourmet shoppe while in the Keys, I wanted to go the mini route as well. This way we could freeze the pies we didn’t devour on day 1.

Mini Key Lime PiesThese Mini Key Lime Pies are really simple, partly because the filling is partially made for you using one of my favorite Chobani flavors: Key Lime Blended.

Don’t skip the lime zest or lime juice – you need it to make the pies come to life. If you can’t find key limes, regular limes will do.

Mini Key Lime PiesHere’s how to make these Mini Key Lime Pies:

Mini Key Lime Pies

Serves: 12

Time: 40 minutes + 2 hours refrigeration time

Ingredients:

Crust:

  • 5 dates, pitted
  • 7 sheets honey graham crackers (just less than 1 sleeve)
  • 3 Tbs coconut oil, melted or unsalted butter
  • 1 tsp vanilla extract
  • Pinch salt

Filling:

Topping:

  • 3/4 cup whipping cream
  • 1 Tbsp powdered sugar
  • Lime zest from 4 key limes or from 1 lime

Directions:

Preheat oven to 375. Pulse dates in a food processor, until finely chopped. Add graham crackers, salt, vanilla and melted coconut oil and process until crumbly. Place muffin liners in a mini muffin tin (holds 12 mini muffins) and spray with non-fat cooking spray. Spoon the crust mixture evenly into each muffin basin and press down to form a crust.  Bake for approximately 10 minutes or until lightly browned. Remove from oven and set aside. Reduce heat to 350. Meanwhile beat together eggs then add yogurt, vanilla, salt and key lime juice and mix until combined. Add filling evenly to pie crusts. Bake for 20 minutes, or until mini pies are just set. Remove from oven and let cool. Refrigerate mini pies for at least 2 hours or overnight. When ready to serve, remove from refrigerator. Beat whipping cream and sugar in a chilled bowl until soft peaks form. Place a dollop of whipped cream atop each mini key lime pie and top each with a sprinkle of lime zest. Serve.

{ 9 comments… add one }
  • Alanna March 9, 2015, 12:36 pm

    My mouth is seriously watering right now! I adore key lime pie and that Chobani flavor was always one of my favorites. Every time I wanted to complain about the weather here in NY I always reminded myself to be thankful that I wasn’t in Boston – been praying for you guys! Can’t wait to try these 🙂

  • genevieve @ gratitude & greens March 9, 2015, 2:47 pm

    These are so cute! I’ve never tried the key lime pie flavour from Chobani, and I don’t even think they sell Chobani in Canada, but I love that you used yoghurt in the pie. I hope you get some spring weather soon- we finally broke 0 this past weekend and I am savouring it for as long as possible!

  • Heather Mason @Nutty Nutrition April 6, 2015, 11:48 am

    These are so pretty! I made some similar key lime bars recently, but yours are much healthier! So smart to use lime Greek Yogurt!

    • Jenny April 6, 2015, 3:49 pm

      @Heather, thank you! Will have to check out your key lime bars … have been loving all things key lime as we wait patiently for spring 🙂

  • Amanda April 17, 2017, 1:58 pm

    I’m confused about the size. They look like regular muffin size and they filled 12 standard muffin tins for me. I’m just hoping 20 minutes was enough since I had my 11 year old take them out.

    • Jenny Rawn April 17, 2017, 2:05 pm

      @Amanda, we used mini muffin tins, but they’re not much smaller than traditional muffin tins – they likely just filled ours a bit more. If the pies were set in the center – not wiggling – they should be cooked through. Keep them refridgerated.

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