Key Lime Pie Minis

Key Lime Pie Minis | Plum Pie

I have always had a sweet tooth (if you couldn’t already tell from the amount of baked goods on this blog). I blame my mother, really, who would always order dessert at restaurants even if no one else was ordering anything. And being the amazing, supportive daughter that I am, I would never want someone, let alone my mom, to eat dessert alone and thus, felt obliged to order the sweet stuff as well. Of course, I would eat it all because I couldn’t waste a single bite. That would be rude. And I am just really thoughtful like that.

Key Lime Pie Minis | Plum Pie

And then my sister and I would have a bowl of vanilla fudge twirl ice cream almost every single night growing up. We may or may not have snuck an extra bowl when my parents left us with Mrs. Bowers, our babysitter. Only the three of us know the truth. I really had no chance of disliking sweets growing up. The odds were clearly against me. So, when I made my list of qualities in the perfect boyfriend or husband, a love for dessert was dangerously close to the top of the list. I am sure you can imagine the horror I felt when on an early date with my now husband, he refused the dessert menu. Yes, you read that right. “Oh gosh, no thanks. I am stuffed.”

Key Lime Pie Minis | Plum Pie

Now, anyone that has enjoyed dessert after a large dinner knows very well that there is no such thing as being stuffed. Isn’t that the saying, “There’s always room for dessert?” And I know that this is against all diet rules ever created, but it might as well be a crime to refuse dessert at a fancy restaurant. I feel strongly about this if you haven’t gathered. But even so, I decided to keep my mouth shut when Andrew the H refused dessert. We were on one of our first few dates after all, and he had other things that I liked going for him. I didn’t want to scare him off just yet with a good dessert rant. Anyway, don’t they also say that you can change some things about a man? I was taking a risk.

Key Lime Pie Minis | Plum Pie

Fast forward a few months later. I was feeling pretty comfortable in the relationship and thought it was the right time to drop the dessert bomb. I may or may not have had a few glasses of wine. Liquid courage, if you will. It went something like this, “Look, Andrew. I get that you think you are stuffed, but you always, and I mean always, ask to see the dessert menu. Especially on date night. And there may not be anything that you think looks good on the menu. Sometimes that happens. I’ve never experienced it, but I hear that it is true. But you never ever refuse the menu. Plus, what about your date, i.e. ME?! So dessert menu always? Are we good? You got it?” Nods and got its all around.

Weelllll, apparently, he absolutely did not get it. On several occasions, he “forgot.” And after a few death glares across the table and a couple of under the table kicks, he would say “Brookie?” as in “why don’t you answer the waiter/waitress’s question?” At least at that point I could say in my most innocent, surprised voice, “Why, yes! We would just be delighted to take a look at the dessert menu.” Smile. End scene.

Key Lime Pie Minis | Plum Pie

Now for the happy ending in all dessert fairy tale love stories. I am happy to report that after five plus years, Andrew the H has finally gotten it. And the man who once claimed that he “didn’t really like dessert” seems to have no problem cleaning the last drop of ice cream off of his dessert plate (SEE you really can change them! Disclaimer: This does not apply to all traits of man; there are some things that you can not change unfortunately. Like always leaving the kitchen cabinet doors wide open. Every. Single. Time. Sigh.).

Well, something rather curious has happened since Andrew started acknowledging his love for dessert. Every time there is key lime pie on the menu, Andrew will order it. Won’t even look at the rest of the menu. Slams his dessert menu down and proclaims that he is ordering “The Pie,” which always means key lime pie not to be confused with other more popular pies. It really is interesting. I mean, I like key lime pie, too, but it isn’t always my go to order (chocolate molten cake on the other hand most definitely is).

Key Lime Pie Minis | Plum Pie

So when we got the news that ol’ Andy had passed the bar in Virginia, we obviously had to celebrate with dessert, and the only thing that seemed appropriate was key lime pie. Since I love all things miniature or personal sized, I decided to make personal key lime pies. Or key lime pie-lets. They are pretty cute, huh? Plus, Andrew had already suffered through the bar exam in Texas the year before so this was sort of a double whammy celebration. Two bar exams under your belt calls for that sort of thing don’tcha think? Because if that doesn’t qualify for personal sized key lime pies then I really don’t know what does. Now. We are currently taking suggestions for other states to try our luck (or rather Andrew’s) at passing the bar exam. My vote is for New York or California, you know, for the challenge.*

*Apparently, these are the toughest bar exams. But this is a lie. No more bar exams for Andrew, I don’t think. But hey, never say never, right?

Key Lime Pie Minis | Plum Pie

Key Lime Pie Minis
Adapted from several sources, most notably Karen Barker’s Sweet Stuff, a must have dessert cookbook

{Makes four 4-inch personal sized pies or  one 9-inch pie}

1 1/3 cup graham cracker crumbs
1/3 cup sweetened shredded coconut (preferably the frozen kind, defrosted)
2 tablespoons sugar
5 tablespoons butter, melted

Key Lime Filling:
4 egg yolks (reserve whites if making the meringue topping)
1/4 teaspoon cream of tartar (I didn’t have this so didn’t use, mine came out fine)
1 14-ounce can of sweetened condensed milk
1 cup key lime juice
3 tablespoons key lime zest (optional)
Choose from Rum Cream Topping or Meringue Topping below.

Preheat the oven to 350°. Lightly butter a 9-inch pie plate or the 4 mini tart pans.

Combine the graham cracker crumbs, coconut, sugar, and melted butter in a mixing bowl and stir to combine. Press the mixture into the bottom and up the sides of the pie plate or tart pans, tamping down the crumbs to form an even crust. Bake at 350° for 8 to 10 minutes until lightly golden. Reserve and prepare filling.

In a mixing bowl, whisk together the egg yolks and cream of tartar. Whisk in the sweetened condensed milk. Gradually whisk in the lime juice till well combined. Stir in the lime zest, if using. Pour the mixture into the prepared shell.

Bake at 350° for approximately 15 minutes, until the filling is just set. Remove from the oven, cool completely, and refrigerate for several hours or overnight. Before serving, prepare topping (choose from either the rum cream topping or meringue topping).

Rum Cream Topping:
1 1/2 cups of heavy cream
1/4 cup sugar
1/2 teaspoon vanilla
2 1/2 tablespoons dark rum
3 tablespoons sweetened shredded coconut, toasted til light golden brown

Whip the cream till lightly thickened. Gradually whisk in sugar and beat to soft peaks. Beat in vanilla and dark rum and whip until medium stiff peaks.

Spread about two thirds of the whipped cream over the pie filling. Place the remaining cream in a pastry bag fitted with a large open star tip and pipe a shell border or a series of whipped cream rosettes around around the perimeter of the pie. Alternatively, you can spread all of the whipped cream on the pie, making peaks with the back of a spoon. Sprinkle the whipped cream with the toasted coconut. Refrigerate until ready to serve.

Egg White Meringue Topping:
4 large egg whites
1/4 cup sugar
1 teaspoon vanilla
pinch of salt

Place the egg whites in a clean mixing bowl and beat on medium speed until the egg whites form soft peaks, about 2 to 3 minutes. Slowly add the sugar, vanilla, and pinch of salt. Beat until the whites form stiff, glossy peaks, another 1 to 2 minutes. Do not over mix or the whites will dry out.

Place the meringue in a piping bag fitted with a star tip and pipe the meringue onto the chilled key lime pie in dollops that run in concentric circles, completely covering the top of the pie. Alternatively, spread the meringue on the pie and using the back of a spoon, create peaks and dips in the topping. Use a blowtorch to caramelize the meringue. Or broil the pie under the broiler of your oven until golden brown. Watch carefully because the meringue can easily burn under the broiler. Keep the door partially open and as soon as soon the meringue begins to brown, remove from the oven.

Key Lime Pie Minis | Plum Pie

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19 thoughts on “Key Lime Pie Minis

  1. Jenn@eatcakefordinner

    Great story. I am definitely a sugarholic! I have been craving key lime pie for the past week and your mouthwatering pictures just make me want it even more! Congrats to Andy on passing the bar!

  2. Felice - All That's Left Are The Crumbs

    These look absolutely delicious. I saw your photo on Food Porn today and couldn’t resist popping over to say hi. I am such a dessert person too. When going to a restaurant, I have been known to ask for the dessert menu first so that I know how much room I need to leave to fit it in. I used to be such a chocolate person, but I am leaning more towards citrus desserts these days so this will be perfect and I am really looking forward to trying it.

    1. brooke Post author

      Thanks Felice! I like your style – asking for the dessert menu first! Such a smart idea! I am a chocolate dessert person too usually but my husband loves citrus desserts!

      Thanks Jenny for the sweet words. I hope you try the recipe :)

  3. Jamie

    Delicious! Just saw this on foodporndaily. I must try this tonight – they are so cute and I like the addition of coconut. Minus the husband passing the bar exam (congrats by the way!) it was as if I wrote this – I too grew up in a dessert loving family, always ordered dessert and finished it as not to be rude, spent years getting my husband to order dessert, he now loves my key lime pie, but hates chocolate…and he ALWAYS leaves the kitchen cabinets open! LOL

    1. brooke Post author

      Jamie – it sounds like we live such similar dessert lives! My husband likes chocolate but is always drawn to the fruity desserts which is good since I always want chocolate. Better for sharing! So funny that your husband leaves the cabinet doors open too! What is with that?

  4. Dress and Dish

    I second Jamie’s comment! I love foodporndaily! It brings me to such wonderful sites like this one! Gosh, these mini pies look so darn good. I was just given some tart trays and can’t wait to bust out yummy desserts like these. I will be trying this recipe! Hopefully it will turn out as pretty as yours!!! Thanks for the recipe!

    1. brooke Post author

      Thank you so much Dress and Dish! Don’t you just love those mini tart pans? I hope you enjoy and thanks for stopping by!

  5. Tracy

    I LOVE this recipe! I just made mini-mini key lime tarts (used the Pampered Chef mini tart pan) and had a hard time getting the crust recipe I have (it is for a pie) to act right. That is why I searched for another recipe. I think adding coconut will be awesome and the rum cream topping will put it over the edge!

  6. roz

    Gorgeous mini key lime pies, Brooke! I pinned it for you on Pinterest. Love your blog and now following on google! Keep up the great blog! Happy New Year too!

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  8. RSunshineH


    What a lively writer you are! I thoroughly enjoyed your blog, you are quite witty! Well, it’s Valentine’s Day, and I hate going out, but I love cooking. My husband’s also “go-to” dessert is key lime pie, so I will be trying your delicious recipe in the form of mini pies. Wish me luck! Please, pretty please (with sugar on top), keep posting on your delightful blog!

    Many Thanks and Warmest Regards,
    Rachel Sunshine

    1. brooke Post author

      Thank you so much for your sweet words Rachel! Happy Valentine’s Day and I hope you like the KLP (key lime pie 😉
      Check back later today – I am hoping to get a new post up if I can sneak a work break! Have a wonderful day!

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