Small Batch Key Lime Pie Recipe

Overhead view of slices of pie on white plate.

4.17 from 6 votes

Small Batch Key Lime Pie Recipe

This small batch key lime pie with a Rice Krispie crust makes just enough for 2. Creamy, tart, and no oven needed for the crust. Perfect for date night or a solo treat!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: key lime pie, small batch cinnamon rolls

Servings:

Calories: 640kcal

Author: LaKita Anderson

Equipment

1 6-inch pie pan

Ingredients

For the Filling:
2 large egg yolks
2 teaspoons lime zest
¼ cup lime juice
⅔ cup sweetened condensed milk
For the Crust:
4 whole graham crackers, crushed
2 tablespoons unsalted butter, melted
4 teaspoons sugar
whipped topping (optional)

Instructions

In a small bowl, whisk together the egg yolks and lime zest until the mixture has a light green tint.
Whisk in the condensed milk until smooth and then whisk in the lime juice.
Cover and place in the refrigerator for 15 minutes to allow it to thicken.
Preheat the oven to 325 degrees F. and using a food processor add in the graham crackers and process until you have a fine crumb mixture.
Add the melted butter, sugar, and continue to pulse until incorporated and the mixture clumps together.
Place the crust mixture into a 6-inch pie plate and press in the bottom and sides in a flat even layer.
Bake the crust only until it is lightly browned and fragrant, about 15 minutes.
Remove the crust from the oven and while still warm add the filling.
Place the pie in the oven and bake for 15 to 20 minutes, until firm around the edges.
Transfer the pie to a wire rack and allow to cool completely.
Place in the refrigerator to allow the pie to become chilled and set.
Serve with whipped topping.

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