As all you long-time readers know, we absolutely love limes around here. You’ll also probably know that Brazilian Lemonade is my favorite drink in the whole world. So yeah, this key lime pie (and tarts, if you prefer)? It’s pretty much Brazilian Lemonade as a pie. The pie itself only has 4 ingredients and is truly one of the easiest desserts I know how to make.
This recipe can either be made as a pie or as tarts. And it’s awesome both ways. However, I like making them as tarts because of the following reasons: They’re cute, you get more out of the recipe (10 tarts as opposed to 8 slices of pie), it’s easy to make a bunch at once for an event, and they are easy to serve.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- 10 mini graham cracker crusts – Or 1 8-serving prepared graham cracker crust. You can always make your own Graham Cracker Crust if you’d like as well.
- Egg yolks
- Sweetened condensed milk – I’m all for generics most of the time, but most generic sweetened condensed milks I’ve found are a little gritty, so I always spring for the name brand Eagle Brand.
- Lime juice – Freshly squeezed. Do not use bottled lime juice! Look for smaller limes with thinner skin for the best tasting juice.
How to Make Key Lime Tarts
- First you’ll mix up a can of sweetened condensed milk with some egg yolks and fresh lime juice.
- Place your prepared graham crusts on a baking sheet and distribute the filling mixture evenly among them.
- Bake, cool, and then chill in the fridge until ready to serve. Immediately before serving, add a dollop of sweetened whipped cream.
Storing and Other Tips
- Store cooled pies, tightly covered, in the refrigerator and enjoy within 3-5 days for best results.
- If you plan on making these ahead of time, use stabilized whipped cream–regular whipped cream will not last more than a few hours before it starts to deflate).
- Single pie instructions: If you want to bake this as a single large pie, just use a standard 9″ (8-serving) graham cracker pie crust and bake for 15 minutes. Top each slice with whipped cream before serving.
Frequently Asked Questions
Of course! Make these tarts a day ahead of time. Use stabilized whipped cream, or whip your sweetened whipped cream up immediately before serving for best results.
Yes. Cool your tarts or pie completely and wrap tightly in plastic wrap. Then wrap tightly in foil or place in a zip-top bag with the date. Thaw overnight in the refrigerator and top with freshly whipped sweetened whipped cream before serving. Enjoy your frozen key lime pie within 3 month of freezing and within 3 days of thawing for best results.
Key Lime Pie & Tarts
Ingredients
Instructions
Tarts
- Preheat oven to 350℉.
- In a medium bowl, combine egg yolks, sweetened condensed milk, and lime juice. Distribute evenly among graham cracker crusts (I used my cookie scoop to make sure things were equal).
- Place tart pans on a baking sheet and bake in preheated oven 10-11 minutes. Remove from oven and allow to cool to room temperature, then chill in fridge until ready to serve (4+ hours).
- Before serving, add a dollop of sweetened whipped cream.
Whole Pie
- To bake this as a single large pie, just use a standard 9″ graham cracker pie crust and bake for 15 minutes. Chill in fridge until ready to serve (4+ hours). Top each slice with whipped cream before serving.
Notes
- Store cooled pies, tightly covered, in the refrigerator and enjoy within 3-5 days for best results.
- If you plan on making these ahead of time, use stabilized whipped cream–regular whipped cream will not last more than a few hours before it starts to deflate.
- To make sweetened whipped cream: Combine 1 cup whipping cream with 1/3 cup powdered sugar and 1 teaspoon vanilla extract in a bowl. Whip until soft peaks form. Top your pies and serve immediately.
- Nutrition facts were calculated without whipped cream.
Questions & Reviews
I made these tonight for book club! They were tasty, easy, and fun!! What a fabulous idea! I bought a few too many limes, so I’m making them again tomorrow for a family party.
Thanks for a yummy recipe that I will use again and again!!!
I just squeezed 2 bags of those little key limes!! I hope its awesome!! Love your blog, cookbook, everything!!
Thank you for this recipe! My boyfriend is from Venezuela and this is his favorite pie. I was afraid I might end up having to buy it from a store, but you have solved my problem. Thank you!
Making these for Easter dinner today ! I use Key Limes and use a garlic press to extract the juice – perfect!
Pooh! And i added lime juice to my homemade whipped cream rather then the usual vanilla, since i have failed to get more since i ran out weeks ago!!! I thought it was a good substitute!
This was a total hit! I just made this for my boyfriends surprise birthday dinner. My picky sister even liked it! She said it was way better then my lemon mEringue pie (which she doesn’t like!) I paired it with chili-lime steak and the salad, but ate them as separate dishes and the coconut rice from your cookbook! Everything was fabulous!
I made these adorable tarts today for a family get together. Everyone loved them (even me and I don’t like keylime at all). Thanks for the wonderful recipe. Love the site!
I think these will be my next it on my list of things to make… My boyfriends birthday is coming up, and I think this is what I will make him!
These look terrific — and I like the "additional" portions! However, after spending the last hour poking around your blog (I just found you), I have one thought for you: Key Lime Pie in a Jar.
I may need to go to the store… ^_^
Hi, Monaca! I think your eyes might be tricking you because the recipe says 5 yolks… 🙂