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
They’re so cute! And they look delicious, to boot!
Hey I’m Irish but I agree you definitely don’t have to be to enjoy these! They look really great!
Cheers,
Donal
http://www.thegoodmoodfoodblog.com
Oh my gosh! I just discovered your site from my friend’s blog last night and EVERYTHING looks SO GOOD!! I’m making mental notes for the next trip to the grocery store… The Brazilian Lemonade sounds fabulous (my husband served his mission there so I’m anxious to see what he thinks) and I can’t wait to try the chocolate chip cookies!! I pride myself on being a pretty decent baker but have a love-hate relationship with baking chocolate chip cookies and have been desperate for a good recipe.
The key-lime tarts look good (I will definitely go for the cute little tarts over the whole pie) and the french dip sounds yummy. I’m so happy to have your link added to my blog and I really love your posts, pictures and detailed directions!
– Jennifer
Oh they look so cute and delcious.
I just LOVE key lime pie. These tarts are a wonderful idea!
Those are so cute and fresh and yummy looking. I love individual desserts. Also, I think that last picture is the most perfect swirl of whipped cream I’ve ever seen!
Love the little tarts!
Looks yummy! And I love how even your mutilated, juiced, limes are are still beautiful 🙂
wow, those look amazing! uh, we need to make those at our house;)
I know exactly who I am going to make these for! They are so pretty. Love your blog. Thanks!