e Mini Key Lime Pies with a gluten-free pecan crust are the perfect individual sweet treat to serve up on a hot day!
Baked Goods & Desserts

Gluten-Free Pecan Crusted Mini Key Lime Pies

0 comments

When the weather starts to warm up, there’s no better dessert to enjoy than the key lime pie. These Mini Key Lime Pies with a gluten-free pecan crust are the perfect individual sweet treat to serve up on a hot day!

Jump to Recipe

Mini Pies For Everyone

There’s something about individual desserts that just makes them tastes better- at least in my opinion. Whether it’s cheesecake bars or these adorable mini key lime pies, I would prefer my own individual serving over a slice of pie any day!

These mini pies are the perfect dessert for the warm weather ahead. Not only are they tangy and refreshing, but they have a unique crust made from Sante Nuts Candied Pecans. These sweet and crunchy nuts yield the perfect foundation for our pies. They’re packed with rich flavor and add a whole other layer of flavor to this recipe.

This classic dessert is a must make for spring & summer. Your friends and family will obsess over these delicious and cute sweet treats. So, make sure to have the recipe ready to share!

These cute individual pies are the perfect balance of tangy and sweet!
These cute individual pies are the perfect balance of tangy and sweet!

The Pecan Crust

The real star of this recipe is the crust. Unlike traditional graham cracker crusts which can be too flaky and lack flavor, this gluten-free pecan crust is so flavorful. It’s also much more firm than traditional crust. Which means your pie won’t fall apart in a single bite!

Of course, the key to this crust is the Candied Pecans from Sante Nuts. Start by chopping two and a one fourth cups of candied pecans, then add them to a food processor. While the food processor will help crumble the ingredients, chopping the nuts beforehand helps to speed up the process. Then add one and one fourth cup of gluten-free graham crackers. I like to use these Honey Graham Crackers from Pamela’s. The graham crackers help to bind the crust and give it a bit of a thicker consistency.

Next, add five tablespoons of cooled and melted unsalted butter to the food processor with one teaspoon of sea salt, three tablespoon of gluten-free baking flour, and one third cup of brown sugar. I love Bob’s Red Mill 1:1 Gluten-Free Baking Flour! The flour just helps to thicken the mixture without having to use any kind of gums or binders. Pulse this mixture until smooth, then pour into six greased mini pie tins. Place the filled pie tins on a large baking sheet and bake at 375 degrees for 15 minutes. After 15 minutes, allow the crust to cool for at least 20 minutes.

Use my code “BOTTOMLESSPIT” for 15% off your order on the Sante Nuts website! Definitely stock up on candied pecans for this recipe, but I also love the Garlic Almonds. I use them as a finishing ingredient in my Lemony Asparagus Risotto recipe and they add so much flavor and texture to the dish! I also love using the Candied Walnuts in my baking, especially for carrot cake!

This crust is truly unbeatable!
This crust is truly unbeatable!

The Filling

Once the crust has baked, reduce the temperature to 350 degrees Fahrenheit. While the crust is cooling, it’s time to make our filling! Would you believe me if I said this filling only needs four ingredients? Well, best believe it! Here’s what you’ll need:

  • 3 egg yolks
  • 2 teaspoons lime zest
  • 1 14 oz. can of sweetened condensed milk
  • 2/3 cup of Key Lime Juice

Start by adding the egg yolks and lime zest to a medium-sized bowl. Use an electric mixer to beat the ingredients until fluffy, for roughly five minutes. Then, gradually add the condensed milk while the mixer is still going and mix for three more minutes. Next, lower the mixing speed and add the lime juice to the filling. Mix for one more minute before pouring the mixture over the cooled crust. Now all that’s left to do is bake the filling for 15 minutes!

For Best Results…

Once the key lime pies have baked for 15 minutes, remove from the oven and allow to come to room temperature. Once the mini desserts have completely cooled down, refrigerate the pies overnight. While you can just pop them in the freezer for 20 minutes before serving, I found that putting them in the refrigerator for at least 12 hours really makes a difference. It helps to firm up the filling, which gives the pies an overall better texture.

After refrigerating the pies overnight, I still like to place them in the freezer to firm up for about 15 minutes before serving. Finally, top with whipped cream and lime zest- then enjoy!

Mini Key Lime Pies

Recipe by Arianna NegriCourse: Baked Good, DessertDifficulty: Medium
Cupcakes

6

Servings
Prep time

30

minutes
Cooking time

30

minutes

These mini key lime pies won’t last more than 48 hours in your home- they’re so addicting!

Ingredients

  • Pecan Crust
  • 2 1/4 cups candied pecans

  • 1 1/4 cups gluten-free graham crackers

  • 5 tablespoons of cooled and melted unsalted butter

  • 1/3 cup brown sugar

  • 3 tablespoons of gluten-free baking flour

  • 1 teaspoon sea salt

  • For the Filling
  • 3 egg yolks

  • 2 teaspoons lime zest, plus more for garnish

  • 1 14 oz. can of sweetened condensed milk

  • 2/3 cup of Key Lime Juice

  • Whipped cream for topping

Directions

  • For the Pecan Crust
  • Preheat the oven to 375 degrees and grease 6 mini pie tins, then place them on a large baking sheet
  • Chop the candied pecans, then add them to a food processor and pulse for about 2 minutes
  • Add the graham crackers and butter, and pulse again for 1-2 minutes
  • Add the brown sugar, baking flour, and sea salt to the food processor
  • Pulse until smooth, then pour into the greased mini pie tins
  • Bake for 15 minutes until the crust is golden brown and bubbling
  • Allow the crust to cool for at least 15 minutes
  • For the Filling
  • Reduce the oven temperature to 350 degrees Fahrenheit
  • In a medium-sized bowl, add the egg yolks and lime zest
  • Use an electric mixer to beat until fluffy, roughly five minutes
  • Slowly add the condensed milk, mixing for another three minutes
  • Lower the mixing speed and add the lime juice
  • Once combined, pour the filling over the cooled pie crusts
  • Bake for 15 minutes
  • Allow to come to room temperature, then refrigerate overnight
  • After the allotted time, freeze for roughly 15 minutes before serving
  • Top with whipped cream and lime zest, then enjoy!

Notes

  • Refrigerate in an air tight container for up to five days

Leave a Comment

Your email address will not be published.

*