Mini Coconut Key Lime Pies

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Cool and refreshing, this lime dessert recipe takes a shortcut by using Nellie and Joe’s Famous Key West Lime Juice (saving time from juicing key limes). Mini desserts are the perfect choice for special luncheons, bridal showers, or baby showers.

I think you’ll agree this is one of the best key lime pies you’ve ever tasted!

Mini Coconut Key Lime Pie with whipped cream

Mini Coconut Key Lime Pies

Last week, John and I took his 83-year-old parents on a 1,700-mile road trip through six states to visit their granddaughters and great granddaughters.

We made stops in Arkansas, Oklahoma, and Missouri to see family and then drove back through Illinois and Kentucky to return to East Tennessee…whew!

Setting out, we knew it would be a tough trip, but it was so much fun seeing all the kiddos! During our trip, my niece shared this Mini Key Lime Pie recipe with me and I couldn’t wait to get home to try it out!

I made two dozen of these treats — plus two casseroles — to share at our Tennessee family ‘s Easter lunch and everyone loved them!

four mini key lime pies on a gray plate with lime garnish

How to make mini graham cracker crusts

  • Combine 2 cups graham cracker crumbs, one cup sweetened coconut, and half-cup sugar in a large bowl. Gradually pour in the melted butter and stir with a fork until all the ingredients are moistened.
  • Place aluminum foil baking cups into muffin tins and lightly coat with cooking spray.
  • Add three heaping tablespoons of the crumb mixture to each cup and press firmly into the bottom and up the sides of each cup. Bake for five minutes at 350 degrees, then cool on a wire rack before filling.
pressing crusts into muffin tin

How to make mini Coconut Key Lime Pies

Note: This recipe makes two dozen mini pies, but you can easily half it to make a single dozen. For this pie filling recipe you will need:

  • Sweetened condensed milk
  • Key lime juice
  • Egg yolks
  • Salt
  • Fresh lime zest
ingredients for key lime pie

Making the filling for key lime pie is super easy. Simply whisk together key lime juice, sweetened condensed milk and egg yolks with a pinch of salt until smooth.

Key limes are not always readily available in our area, but the Nellie and Joe’s bottled juice works just fine. Key limes are tarter than regular limes, so don’t try substituting regular limes or lime juice in this recipe.

grating lime zest into a bowl

It is alright, however, to use lime zest from a regular lime in this recipe. Zest a small lime into the filling and stir until combined. Equally divide the filling among the crusts — about a quarter cup in each — and bake for 12-14 minutes just until set.

Cool the pies on a wire rack for one hour, then chill in the refrigerator for 2 hours before removing from the aluminum paper liners.

To make this recipe, you may need…

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Sturdy nonstick muffin pans! I have two of these Baker’s Secret 12-cup muffin pans that are professional grade steel, easy to clean, and dishwasher safe. They don’t warp and everything bakes evening! I love that!

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baked key lime pies in a muffin tin

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Mini Coconut Key Lime pie with whipped cream and lime slice
four mini key lime pies on a gray plate with lime garnish

Mini Coconut Key Lime Pies

A delicious summer time dessert with a coconut graham cracker crust
3.86 from 14 votes
Prep Time 15 minutes
Cook Time 19 minutes
Total Time 34 minutes
Course Pies & Pastries
Cuisine American
Servings 24 servings
Calories 296 kcal


  • 2 cups graham cracker crumbs
  • 2 cups sweetened shredded coconut
  • 12 tablespoons unsalted butter
  • ½ cup granulated sugar
  • 2 14-oz. cans sweetened condensed milk
  • 1 cup Key lime juice
  • 6 large egg yolks
  • 1 tablespoon lime zest
  • 1 teaspoon salt
  • whipped cream


  • Preheat oven to 350 degrees. Place 24 (2-1/2 inch) aluminum foil baking cups into two 12-count muffin tins and lightly coat with cooking spray.
  • In a large bowl, stir together graham cracker crumbs, coconut, and sugar. Gradually add the melted butter and stir with a fork until combined.
  • Place about 3 heaping tablespoons of the crust mixture into each cup. With your fingers, press firmly into the bottom and up the sides. Bake for 5 minutes; set aside.
  • In another large bowl, whisk together the Key lime juice, sweetened condensed milk, egg yolks, and salt. Zest a small lime (about 1 tablespoon) and stir into the mixture. Pour a scant 1/4 cup of the filling into each prepared crust. 
  • Bake at 350 degrees for 12-14 minutes or just until set. Cool for 1 hour on a wire rack, then refrigerate for 2 hours before removing the aluminum foil baking cups. Serve chilled with whipped cream.



*Nutrition facts do not include counts for whipped cream.
Recipe adapted from Southern Living


Serving: 1gCalories: 296kcalCarbohydrates: 39gProtein: 6gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 4gCholesterol: 85mgSodium: 261mgFiber: 1gSugar: 33g

Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Keyword lime, mini dessert, tart
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One Comment

  1. 5 stars
    This recipe was amazing! Made them for my mother-in-law who loves coconut and key lime. Easy to follow too! I used parchment cups instead of foil and only made a half batch. Everyone thought they were delicious!

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