Mini Coconut-Key Lime Pies

These mini Key lime pies incorporate the tropical flavors of summer into a bite-sized version of a classic. If you love sweet and tangy flavors, these pies will be right up your alley.

The coconut crust is crisp but chewy, and the sweet coconut contrasts beautifully with the tart, smooth Key lime filling. To top it all off, lightly sweetened homemade whipped cream lifts it all up. Light, creamy, and tangy, these mini delights are truly the perfect bite.

As it was said in our Test Kitchen: "Mini Key Lime Pies are a delicious taste of the tropics and just the right size to not feel guilty!" Take it from us, you'll probably be grabbing more than one.

Learn how to make these mini Key lime pies, and you'll have your next potluck hit.

The History of Key Lime Pie

There's some uncertainty about the origin of the beloved Key lime pie. While one camp argues it was created in Key West, Florida in the late 19th century, there are also references to the Borden condensed milk company in New York City in 1931, which published a custard pie recipe nearly identical in makeup to Key lime pie using lemons in the place of limes.

No matter where it originated, Key lime pie typically consists of a graham cracker crust and a condensed milk and Key lime-based custard; often topped with whipped cream or meringue.

Key limes can be tough to come by, depending on where you live. You’ll find that they have different characteristics than the limes you’re used to, with a thinner skin, yellowish color, and more acidic and aromatic flavor profile than standard, Persian limes.

What if I Can't Find Key Limes?

While Key limes are imported from Mexico and Central America, Florida Key limes are only available locally, and are a bit harder to come by. Florida Key limes haven't been grown commercially since 1926, when a hurricane destroyed commercial lime crops in the area.

If you can’t find the real deal, substitute the juice with fresh lime juice—just don't tell any Floridians— or a combination of lime and lemon for a more complex flavor profile. Garnish with sliced Persian limes for a similar presentation, or switch it up with toasted coconut.

Ingredients for Mini Coconut-Key Lime Pies

To make these pies, you'll need:

• Graham cracker crumbs: For the classic crust flavor and texture.
• Sweetened flaked coconut: A surprise addition to the crust, which adds great flavor and a good chewiness.
• Butter: Helps hold the crust together and bake up beautifully.
• Sugar: Also helps hold the crust together.
• Sweetened condensed milk: The creamy, sweet base of the pie filling.
• Key lime juice: Or use a mixture of regular lime and lemon if you can't get Key limes.
• Egg yolks: Boosts the creamy, rich flavor of the filling.
• Salt: A pinch of salt helps balance the tart citrus and sweetness.
• Lime zest: Adds a wonderful floral lime flavor without the zing of juice.
• Heavy cream: Fluffy and light whipped cream is the perfect topper to these mini pies.
• Vanilla: A necessary baking ingredient that rounds out all the flavors of the pie.
• Key lime slices: For garnishing.
  

Tip for Juicing Key Limes

Key limes are small and can be a chore to squeeze, but microwaving them for 15 seconds will help them soften and juice more easily.

One pound of fresh Key limes will yield about a half cup of juice. If you're using bottled juice, make sure it is 100 percent pure Key lime juice and not sweetened. Our Test Kitchen recommends Nellie and Joe's.

How To Make Mini Key Lime Pies

Full instructions for these pies are below, but here's a brief recap:

• Step 1. Prepare the oven and pan: Preheat oven to 350°F. Line a standard muffin pan with jumbo baking cups; coat with cooking spray and set aside.
• Step 2. Make the crust: Stir to combine graham cracker crumbs, coconut, melted butter, and sugar; press into the bottom and up the sides of each baking cup. Bake until browned.
• Step 3. Make filling: Whisk together sweetened condensed milk, Key lime juice, egg yolks, salt, and lime zest until smooth. Divide evenly between crusts.
  
• Step 4. Bake the mini pies: Bake until pies are just set, 12 to 14 minutes. Cool completely, then refrigerate 2 hours before removing baking cups.
• Step 5. Finish the pies, and serve: Top each mini pie with a dollop of whipped cream, and garnish with a Key lime slice.

Storing Mini Coconut-Key Lime Pies

These mini Key lime pies can be made up to three days ahead and refrigerated; top with whipped cream before serving.

They can also be baked and frozen for up to 1 month; defrost at least 2 hours or overnight in the refrigerator and top with freshly whipped cream before serving.

Community Reviews

One Southern Living community member commented, "I made these for Easter lunch, and my entire family was blown away by how delicious they were. Definitely don't skip the homemade whipped cream - it was one of my favorite things about it! These were the perfect balance of sweet and tart."

Another noted, "This was my first attempt at any type of Key lime pie, and it was a roaring success! I loved the cute and easy-to-serve mini portions, and the coconut in the crust was such a fun addition. Will make again for sure!"

Be sure to check out this article by Mary Shannon Wells, who made this recipe for her family in homage to her grandmother.

Editorial contributions by Katie Rosenhouse.