Mini Key Lime Pie Bites
These deliciously tangy key lime pie bites are the perfect summer dessert. Full of citrus flavor, these bite-sized treats are a showstopper!
Why You’ll Love Key Lime Pie Bites
These key lime pie bites are everything you love about a big slice of key lime pie baked into individual servings. It’s a tasty sweet finger food that are perfect for parties.
Sweet crust cups are filled with tangy but creamy key lime centers. A little sprinkle of fresh lime zest makes them perfect for serving on any party table or to end a delicious dinner.
Discover another miniature dessert favorite with my Delicious Cranberry Brie Bites Recipe for Your Next Party.
This key lime dessert is easy to make ahead (in just about 30 minutes) and wonderful for sharing with guests. It’s a pretty foolproof recipe that is fun to serve with it’s light green color.
Ingredients
- Pie crust: I used Pillsbury refrigerated mini pie crusts but you can also use ready-made mini crusts.
- Key lime filling: The filling is a mix of lime Jello and Cool Whip.
- Garnish: A little fresh lime zest is all you need to garnish these mini pie bites. Don’t skip this step. It really adds some “zing” to the overall flavor.
Be sure to scroll down to the printable recipe card for quantities and the complete recipe
How to Make Mini Pie Bites with Key Lime Filling
Preheat the oven to 425 degrees.
Step 1: Unroll the pie crusts and gently break them apart at perforations.
Step 2: Set one pie crust piece into each of the 12 muffin tin cavities and press to the bottom and sides. Poke holes in the bottom with a fork. Discard the remaining two pie crusts or place in a separate muffin tin.
Step 3: Bake for 10 to 12 minutes or until crusts are golden brown. Remove from the oven and allow to cool completely (for at least 1 hour).
Step 4: Boil ¼ cup of water in a saucepan over high heat. Add the lime gelatin and stir with a whisk until dissolved completely. Add the remaining ¼ cup water and stir for 2 additional minutes. Then refrigerate for 30 minutes.
Step 5: Stir in the whipped topping. Then, refrigerate for an additional 30 minutes.
Step 6: Add the key lime pie mixture to a piping bag fitted with the 1M frosting tip and pipe the mixture into pie crusts.
Step 7: Sprinkle with lime zest.
Step 8: Refrigerate for 1 hour, then serve.
Mini Key Lime Pie Recipe Variations
There are lots of fun mini key lime pie recipe variations you can implement for an extra special dessert. Check out a few of my favorites below.
Tips
Top Tips for Key Lime Pie Bites
- Fresh lime zest makes all the difference in these key lime pie bites! It gives lots of bright flavors and adds beauty to these mini key lime pies. A microplane grater is the best way to zest limes and other citrus fruits. When zesting, remember to zest only the colored part and not the pith underneath.
- Key limes and key lime Jello can be hard to find, so I use regular limes for this key lime pie bites recipe. If you want to make these more authentic, you can use key lime pie gelatin or use the canned key lime pie filling.
Frequently Asked Questions
Don’t forget to let your pie crusts cool completely before adding the filling. This can keep your pie crusts from becoming a soggy mess.
These mini key lime pies need to be refrigerated for one hour to set up properly. The longer your mini key lime bites are refrigerated, the better.
Do not leave key lime pie out overnight. I recommend not leaving your mini key lime pie bites out at room temperature for more than 4 hours. Store them covered overnight if you aren’t serving them until the next day or have leftovers.
More Easy Mini Recipes
If you love these key lime pie bites, I know you’ll love these other miniature desserts and appetizers, too.
- 36 10-Minute Holiday Appetizers
- Bacon Wrapped Dates with Goat Cheese
- Mediterranean Phyllo Cup Appetizer
- Simple Banana Pudding Cupcakes
- Easy Chocolate Pretzel Donuts Recipe
- Baked Chicken Taco Cups with Phyllo Crust
Individual Key Lime Pie Bites
Equipment
- 1 saucepan
- 1 Whisk
- 1 Icing Piping Bags and 1M Pipping Tip
Ingredients
- 1 package 14.1 oz Pillsbury refrigerated mini pie crust room temperature
- 1 package 3 oz Lime gelatin
- 1/2 cup water divided
- 8 ounces whipped topping thawed but cold
- Fresh lime zest
Instructions
- Preheat the oven to 425 degrees.
- Unroll the pie crusts and gently break them apart at perforations.
- Set one pie crust into each of the 12 muffin tin cavities and press to the bottom and sides. Poke holes in the bottom with a fork. Discard the remaining two pie crusts.
- Bake for 10 to 12 minutes or until crusts are golden brown. Remove from the oven and allow to cool for 1 hour.
- While the pie crusts are baking, boil ¼ cup of water in a saucepan over high heat. Add the lime gelatin and stir with a whisk until dissolved completely. Add the remaining ¼ cup water and stir for 2 additional minutes.
- Refrigerate for 30 minutes.
- Stir in the whipped topping. Then, refrigerate for an additional 30 minutes.
- Add the mixture to a piping bag fitted with the 1M frosting tip and pipe the mixture into pie crusts. Sprinkle with lime zest.
- Refrigerate for 1 hour, then serve.
Notes
- Fresh lime zest makes all the difference in these key lime pie bites! It gives lots of bright flavors and adds beauty to these mini key lime pies. A microplane grater is the best way to zest limes and other citrus fruits. When zesting, remember to zest only the colored part and not the pith underneath.
- Key limes can be hard to find, so I use regular limes for this key lime pie bites recipe. If you can’t find key limes, no need to worry, you can make this recipe with regular limes like I do or use key limes when they’re available.