These scrumptious Mini Coconut Key Lime Pies are one of my favorite choices for individual desserts at summer parties. Homemade coconut graham cracker crusts are filled with tart key lime pie filling and served with a dollop of whipped cream for just the right balance of sweet and tart.
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 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!
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.
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
- Fresh lime zest
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.
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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More mini dessert recipes!
- Mini Blackberry Cobblers
- Tiramisu Cheesecake Parfaits
- Cherry Clafoutis
- 10 Mason Jar Summer Desserts
- Cherry Potpies
- Jam-Topped Mini Cheesecakes
Did you make this Mini Coconut Key Lime Pie recipe?
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- 2 cups graham cracker crumbs
- 2 cups sweetened shredded coconut
- 1-1/2 sticks butter , 12 tablespoons
- 1/2 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
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Amount Per Serving: Calories: 296Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 85mgSodium: 261mgCarbohydrates: 39gFiber: 1gSugar: 33gProtein: 6g
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!