Mini Key Lime Pie Bites: A Must-Try Easy Recipe
Enjoy mouthwatering mini key lime pie bites that are a breeze to whip up using only a handful of ingredients. Savor the tangy and sweet flavors of these delightful mini pies in every bite.
Servings: 12
Calories: 199kcal
Equipment
Ingredients
- 14.1 oz Pillsbury refrigerated mini pie crusts room temperature
- 3 oz lime gelatin package
- ½ cup water divided
- 8 oz whipped topping thawed but cold
- Fresh key lime zest
Instructions
- Preheat the oven to 425 degrees.
- Unroll the pie crusts and gently break them apart at the perforations.14.1 oz Pillsbury refrigerated mini pie crusts
- Set one pie crust into each of the 12-cup muffin pan cavities, and press to the bottom and sides. Poke holes in the bottom with a fork. Discard the remaining two pie crusts.
- Bake for 10-12 minutes, or until crusts are golden. Remove from the oven and allow to cool for 1 hour. Remove the shells from the muffin tins and place them on a tray.
- While the pie crusts are baking, make the tart filling. Boil ¼ cup of water in a saucepan over high heat. Pour the hot water into a medium bowl. Add the gelatin and stir with a whisk until dissolved. Add the remaining ¼ cup of water and stir for 2 minutes. Refrigerate for 30 minutes.½ cup water, 3 oz lime gelatin package
- Stir in the whipped topping. Refrigerate for an additional 30 minutes.8 oz whipped topping
- Zest the lime.Fresh key lime zest
- Add the gelatin mixture to a piping bag fitted with the 1M frosting tip. Gently squeeze the mixture into pie crusts. Sprinkle with lime zest.
- Refrigerate for 1 hour. Serve mini key lime pie bites and enjoy!
Notes
It is best to refrigerate the filling for at least an hour before adding to the pie crusts.
Nutrition
Serving: 1g | Calories: 199kcal | Carbohydrates: 17.6g | Protein: 7.9g | Fat: 11.8g | Saturated Fat: 5.8g | Cholesterol: 21mg | Sodium: 204mg | Potassium: 29mg | Sugar: 1.5g | Calcium: 23mg