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Teeny Tiny Key Lime Pies Hit the Spot

Nothin says lovin like these little darlings tray passed while you’re dancing away at a summer nights soiree. They are so popular - one of our best sellers - we thought you just might like to have the recipe - straight from the Keys.

Perfect Key Lime Pie

Here’s a very delicious, simple recipe; the Perfect Key Lime Pie. It’s also good with other citrus if you’re a rule breaker ;) try regular limes, blood oranges, lemons, navels or firm tangerines. Makes a lite, lovely dessert in minutes. Pressed for time? You can use a store bought crust (we won’t know) also this holds well in the frig for a couple days. 


2 cups flour

¼ t. salt

1 t. sugar

6 oz. butter or virgin coconut oil

1/3 cup cold milk or ice water

Blend dry ingredients with butter or coconut oil by rubbing together with your fingers till pea size, don’t overdo it. (No food processor). Gradually add in the milk or water as needed to just bring it together very gingerly with your fingers, again being careful to not overwork the dough. It should just hold together, but not yet be sticky. Chill for an hour (if life permits). Roll out the dough and line a pie pan with it.

To make tiny ones use a biscuit cutter. Prick it with fork tines a few times. Cover that with foil; I spray the bottom side of the foil with vegetable oil, and fill with pie weights or dry beans. Bake at 350 degrees for 10 minutes then lift off the foil and continue baking until golden.


1 can sweetened condensed milk

8 oz cream cheese, at room temperature

Blend together, and then add;

¾ c fresh squeezed key lime juice (zest them 1st, then squeeze)

Pour into cooled pre-baked pie shell (or shells for the smaller ones) and refrigerate 2 hours or more. The fresh zest of the citrus you choose will make a nice garnish.


Pure Joy Catering Executive Chef, Lynette La Mere

Original recipe from Misty Lozano’s Father in the Florida Keys, who would be about 120 years old if he were still making these.


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