These colorful Mini Strawberry Key Lime Pies aren’t only adorable, but they are flavored with Limoncello lemon liquor and are tart, delicious, and easy to make! Not only is the pie filling made with fresh Key Lime juice but, both the pie filling and the strawberries are flavored with Limoncello, a popular Italian liquor. Your family will love them!
When I visited Florida this past winter, I made sure to come back with Key Limes that were in season so I could make one of my favorite citrus desserts- Key Lime Pie! I was not leaving the state of Florida without Key Limes! I also came back with sea shells so I could make some cute beach crafts.
I was inspired to make these delicious tart mini Key Lime Pies topped with fresh strawberries. The strawberries are flavored with a little bit of lemon-flavored liquor. It is quite a delight for the pallet.
If you’ve ever visited an authentic Italian restaurant in America or Italy, but especially Italy, you will find Limoncello served after the meal before or in place of dessert. It has become a delicacy.
It only takes one warm weather day in the spring for me to break out my grill and soon after I’m thinking of what fruity cold desserts I can make to accompany a nice juicy hamburger. Spring fever will do that to people.
Making the Strawberry Limoncello Mini Key Lime Pies
These mini Key Lime pies are easy to make. They only contain a few ingredients and if you buy the graham cracker pie crusts, it saves more time. I included a recipe to make the mini pie crusts yourself in the notes section of the recipe.
Juicing the limes takes the most time but, it is worth the freshness that fresh lime juice adds to the recipe! You can certainly use bottled lime juice and it will still be a great pie! Key Limes are hard to find in some parts of the US so go ahead and use regular limes but, if you can find the Key Limes, use them because they are more tart.
Just mix two cans of sweetened condensed milk with two eggs, 1 cup of freshly squeezed lime juice, zest of one lime, and two tbs of Limoncello liquor. Pour that mixture into the mini pie crusts and bake for only 15 minutes on 325F. Let them cool for ten minutes and then refrigerate for two hours and top with fresh chopped strawberries mixed with 1 tbs of Limoncello. That’s it!
Like my Light Tiramisu, Strawberry Limoncello Mini Key Lime Pies are great for summer parties because they can be made ahead and stored in a second refrigerator to bring out at dessert time. No one even has to cut themselves a piece of pie and neither will the hostess. They are just the right size and completely indulgent!
Your guests will think you purchased these adorable mini pies from a top notch New York bakery or that Emeril Lagasse is somewhere hidden in your kitchen, perhaps in the pantry or broom closet. Maybe you are friends with Buddy Valastro? At any rate, your guests will rave about YOUR desserts!
Strawberry Limoncello Mini Key Lime Pies are easy to make and serve.
- 2- 14 oz cans of sweetened condensed milk
- 2 eggs
- Juice of 7 Key Limes or 1 cup of fresh lime juice
- zest from one lime, reserve a tsp for garnish
- 12 mini graham cracker pie crusts
- 1 qt of fresh chopped strawberries
- 3 tbs Limoncello liquor (2 tbs for pie filling 1 tbs for strawberries)
- Preheat oven to 325F.
- Mix sweetened condensed milk, eggs, lime juice, lime zest, and 2 tbs of Limoncello liquor in a mixing bowl until well blended. Bake for 15 minutes on 325F. Let cool for 10 minutes and then place in the refrigerator for two hours.
- Add 1 tbs of Limoncello liquor to fresh chopped strawberries. Top mini Key Lime pies with fresh strawberry mixture and garnish with lime zest. Serve cold.
There will be a little extra pie filling. Instead of mini pies, there is enough filling to make one whole pie or an extra 1-2 mini pies if you buy extra mini pie crusts or make the mini graham pie crust yourself in a cup cake pan.
Recipe for mini homemade graham cracker pie crust: 1 1/3 cups of graham cracker crumbs, 1/4 cup of sugar, 5 tbs of melted butter. Mix until well combined. Place crumb mixture in the bottom of cupcake pans and bake for 10 minutes on 350F. Makes about 12 mini graham cracker pie crusts.