Bubba's Tiny Chocolate Key Lime Pies Recipe

Name: Bubba's Tiny Chocolate Key Lime Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 sticks butter, melted, plus more for greasing pans; 2 cups chocolate wafer cookie crumbs; 3/4 cup sugar; 1 (14-ounce) can sweetened condensed milk; 1/4 cup freshly squeezed key lime juice or juice of regular limes; 3 egg yolks, lightly beaten; 2 key limes or 1 regular lime, zest finely grated; 1 teaspoon vanilla extract; Pinch salt; Whipped cream, for garnish, recipe follows; Milk chocolate curls, for garnish; 1 cup heavy cream; 1/4 cup confectioners sugar

Servings: persons

1 1/2 sticks butter, melted, plus more for greasing pans
2 cups chocolate wafer cookie crumbs
3/4 cup sugar
1 (14-ounce) can sweetened condensed milk
1/4 cup freshly squeezed key lime juice or juice of regular limes
3 egg yolks, lightly beaten
2 key limes or 1 regular lime, zest finely grated
1 teaspoon vanilla extract
Pinch salt
Whipped cream, for garnish, recipe follows
Milk chocolate curls, for garnish
1 cup heavy cream
1/4 cup confectioners sugar

1
Preheat the oven to 325 degrees F. Lightly brush 30 cups of mini-muffin pans with melted butter.
2
Fill the unused cups halfway up with water.
3
In a medium bowl, combine the cookie crumbs, melted butter, and sugar.
4
Press about 1 tablespoon of the cookie mixture into each mini-muffin cup, making sure there are no cracks.
5
Bake for 8 to 10 minutes.
6
In a large bowl, whisk together the condensed milk, key lime juice, egg yolks, lime zest, vanilla extract and salt.
7
Spoon 1 even tablespoon of filling into each warm crust.
8
Bake the pies until the filling is set, about 12 minutes.
9
Transfer the muffin pans to a cooling rack and let stand for 20 minutes at room temperature.
10
Use a small offset spatula or butter knife to carefully unmold the pies from the pans.
11
When the pies are completely cool, top each with a dollop of whipped cream and decorate with a milk chocolate curl.
12
Store untopped pies, wrapped or in an airtight container, in the refrigerator.
13
In a medium bowl whip the cream and sugar together until soft peaks form.

1503

kcal

Calories

101

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 sticks butter, melted, plus more for greasing pans, 2 cups chocolate wafer cookie crumbs, 3/4 cup sugar, 1 (14-ounce) can sweetened condensed milk, and more.

Yes, Bubba's Tiny Chocolate Key Lime Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bubba's Tiny Chocolate Key Lime Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions