Light and refreshing, with a perfect tart kick, this recipe is not overly sweet but instead lets the limes really stand out. The cinnamon really adds a nice flavor complement. Key Lime Pie always makes me feel like the sun's out, so I tend to make it often during long gray seasons in Seattle. For another garnish option, add a little lime juice to the fresh whipped cream and top with a few raspberries.
Recipe courtesy of Dani Cone
Key Lime Petit-5s
Makes 36 Petit-5s
Makes 36 Petit-5s
Makes 36 Petit-5s


  • 2 tablespoons finely grated lime zest, plus additional for garnish
  • 4 egg yolks
  • 1/2 cup fresh lime juice (from 2 large limes or about 15 Key limes), plus additional 1/2 teaspoon for the whipping cream
  • 1/4 teaspoon cinnamon
  • 1 (14-ounce) can sweetened condensed milk
  • Graham Cracker Crust, recipe follows
  • 1 1/2 cups whipping cream
  •  3 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • Raspberries, optional, for garnish
Graham Cracker Pie Crust:
  • 15 graham crackers (1 cup), mashed into crumbs
  • 2 tablespoons granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted


Preheat the oven to 325 degrees F. Place a rack in the center of the oven. Spray the cups of minimuffin pans with nonstick pan spray. 

To make the filling, in a large bowl, whisk together the lime zest and egg yolks. 

Beat in the lime juice, cinnamon, and condensed milk. Set aside until it thickens, 20 to 30 minutes. 

Meanwhile, to make the crust, follow the Graham Cracker Crust recipe, making a double batch, enough for 36 Petit-5s. 

Place the Graham Cracker Crust evenly into 36 minimuffin cups. For each one, use your fingers to press and evenly distribute the crust around the bottom and up the sides. 

Parbake the Graham Cracker Crust Petit-5 shells for 10 to 12 minutes, until lightly browned. 

Let the crust shells cool completely. 

Spoon the filling evenly into the pie shells, and bake the Petit-5s for 12 to 15 minutes. Look for the filling to be slightly set-not soupy, but perhaps still a bit wobbly. 

Chill Petit-5s for 3 hours. 

In a medium bowl with an electric mixer, whip together the whipping cream, sugar, and vanilla (and the remaining 1/2 teaspoon lime juice) until light and fluffy. Top each Petit-5 with whipped cream. Garnish with a few curls of the remaining lime zest and with a few raspberries if desired.

Graham Cracker Pie Crust:

Lightly grease a 9-inch pie plate and set it aside. In a medium bowl, combine the graham cracker crumbs and sugar with a fork. 

Add the butter and mix thoroughly. 

Place the graham cracker mixture in the center of the prepared pie plate. Then, with your fingers, start from the center and gently spread the mixture outward to form a crust. Make sure to pat the mixture around evenly and firmly and up onto the edge of the pie plate. Once the crust is in place, gently pat it all over again to ensure even distribution. 

Makes 1 Single-Crust 9-inch Pie, 18 Petit-5s, or 4 Pie jars


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