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Creamy Mini Key Lime Pie Shooters

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These mini key lime pie shooters are a quick and easy homemade dessert featuring a buttery graham cracker crust, creamy key lime filling, and star-shaped whipped cream topping. Perfect for parties and bite-sized indulgence.

Ingredients

Scale
  • 1 cup graham cracker crumbs (about 8 full crackers, finely crushed)
  • 3 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
  • 1 can (14 oz / 400 g) sweetened condensed milk
  • 1/2 cup fresh key lime juice (about 15–20 key limes)
  • 2 large egg yolks, room temperature
  • 1 tsp finely grated key lime zest
  • 1 cup heavy whipping cream, chilled
  • 2 tbsp powdered sugar
  • 1 tsp pure vanilla extract

Instructions

  1. Prepare the Crust: In a medium bowl, combine 1 cup graham cracker crumbs, 3 tablespoons melted unsalted butter, and 1 tablespoon granulated sugar. Mix until the crumbs are evenly coated and slightly damp. If the mixture feels too dry, add a tiny splash of melted butter — it should hold together when pressed.
  2. Assemble the Crust Bases: Spoon about 1 tablespoon (15 ml) of the crumb mixture into each mini shooter glass. Use the back of a small spoon or your fingers to gently press the crumbs into an even, compact layer. Set aside while you prepare the filling.
  3. Make the Key Lime Filling: In a large bowl, whisk together 1 can (14 oz / 400 g) sweetened condensed milk, 1/2 cup fresh key lime juice, 2 large egg yolks, and 1 teaspoon lime zest. Whisk vigorously for 2-3 minutes until the mixture thickens slightly and becomes glossy. If concerned about raw egg yolks, temper them gently over a double boiler until warm but not cooked.
  4. Fill the Shooters: Evenly divide the lime filling among the prepared crusts, filling each glass almost to the top. You should have about 12 mini shooters. Refrigerate for at least 2 hours to allow the filling to set properly. For a quicker chill, freeze for 30-40 minutes but avoid freezing solid.
  5. Prepare the Star Whipped Cream: Pour 1 cup cold heavy whipping cream into a chilled mixing bowl. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form, about 3-4 minutes. Avoid overwhipping.
  6. Pipe the Whipped Cream: Transfer the whipped cream to a piping bag fitted with a star tip. Pipe generous star-shaped dollops on top of each chilled key lime shooter.
  7. Serve and Enjoy: Garnish with a thin lime slice or a sprinkle of zest for color. Serve immediately or keep refrigerated up to 2 days.

Notes

Use fresh key lime juice for best flavor; bottled juice can be harsh. Chill bowl and beaters before whipping cream for better volume. Temper egg yolks if concerned about raw eggs. For gluten-free crust, substitute graham crackers with almond flour and gluten-free crackers. Dairy-free whipped cream can be made with canned coconut cream. Pipe whipped cream just before serving for best star shapes. Store shooters refrigerated up to 2 days; avoid freezing after assembly.

Nutrition

Keywords: key lime pie, mini shooters, creamy dessert, easy dessert, party dessert, homemade dessert, key lime, whipped cream, graham cracker crust

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