Recipe courtesy of Bubba Hiers

Bubba's Tiny Chocolate Key Lime Pies

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 25 min
  • Inactive: 20 min
  • Cook: 25 min
  • Yield: 30 tiny pies
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1 1/2 sticks butter, melted, plus more for greasing pans

2 cups chocolate wafer cookie crumbs

3/4 cup sugar

One 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

Paula's Sweetened Whipped cream, for garnish, recipe follows

Milk chocolate curls, for garnish

Paula's Sweetened Whipped Cream:

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

Paula's Sweetened Whipped Cream:

  1. In a medium bowl whip the cream and sugar together until soft peaks form.