TASTY TUESDAY: Mini Key Lime Pies - Two Ways


Indulge in your favorite Key Lime Pie, at a fraction of the portion. We're talking MINI bite sized pies! Don't let the craving of sweets slow you down this summer and try making these light and refreshing citrusy treats! Our new friend Jamie of Treats and Trends shares her take on not one, but TWO WAYS of baking these adorable Mini Key Lime Pies. Bake them in shortbread tartlet shells or homemade graham cracker crusts, both equally exquisite! 

If you're as obsessed with citrus as much as we are, try adding a citrus twist to your summer attire and pick up your next swimsuit from our newly launched Citrus Swim Collection! You can never have too much zest in your life :)

Be sure to follow Jamie for more scrumptious desserts - @treatsandtrends



For the filling
1 14 oz. can sweetened condensed milk

8 oz. cream cheese room temperature

1/2 cup key lime juice

2 tsp. lime zest
For the graham cracker crust
2 cups graham cracker crumbs

1/2 cup butter melted

2 Tbsp. sugar
For the shortbread crust
2 boxes - 1.75" shortbread tartlet shells


1. If you are going to make the graham cracker crust, preheat the oven to 325F. Grease a mini muffin pan with cooking spray. In a large bowl, mix together the graham cracker crumbs, butter and sugar. Add about a tablespoon to each muffin cavity. Use the back of a small measuring spoon to pack in the mixture, leaving an indent in the middle. Bake for about 7 minutes, then let cool completely.

2. In the bowl of a standing mixer with the whisk attachment, combine the sweetened condensed milk and cream cheese. It's important that the cream cheese is at room temperature because otherwise the mixture will be lumpy. Add lime juice and zest and continue mixing until smooth.

3. Transfer to a piping bag fitted with a medium-sized round attachment or just cut the tip. Evenly distribute into the cooled crust or tartlet shells. Refrigerate for about two hours and serve cold.