Bruleed Key Lime Pies

Bruleed Key Lime Pies Recipe by The Wood and Spoon Blog by Kate Wood. Simple key lime pie tarts made in mini tart pans with removable bottoms. Graham cracker and butter crust with a sweetened condensed milk and key lime juice and zest and sugar filling. These bake up really fast! You can substitute regular lime juice. Sprinkle the top with sugar for a crunchy brûlée topping. Serve with whipped cream. Make these ahead of time and torch when ready to eat! Recipe on

Sometimes life is easy. Life gives us new friends, or a promotion at work, or time for an extra cup of coffee in the morning, and somehow, all feels right in the world. Sometimes life gives us a surprise sale at our favorite store, or a long-awaited answer to prayer, or extra caramel drizzled in the bottom of our Starbucks cup, and everything in us shouts, “YES! Thank you! Hooray!” But sometimes life gives us illness. Sometimes life gives us broken relationships, or a flat tire, or a feeling that you’re two steps behind of where you should be. Sometimes it feels like life dumped a bunch of garbage on us and the answer to all of our dreams is “NO!” One those days, I need an extra helping of grace… and these bruleed key lime pies. 

Bruleed Key Lime Pies

These past couple of weeks have been hard. Life just feels off. But we’ve all been there, right? We’ve all felt at the end of our rope. Out of gas, out of time, out of luck. We’ve all been tired.

These bruleed key lime pies make me happy. A simple dessert, with minimal ingredients and effort, that yields a whole lot of goodness and reward. A buttery, salty crust, filled with a creamy, mouth-puckering key lime filling, all resting perfectly content underneath a sheet of bruleed sugar. Every flavor profile and multiple textures all baked into one perfect little, palm-sized dessert.

Bruleed Key Lime PiesWe start by stirring together a simple graham cracker crust that gets pressed into the bottom of mini tart pans. While those bake, we whisk together the most basic of key lime pie fillings. Once poured into the baked crusts, the pies are sent for another round in the oven. From there, the tarts are left to chill briefly before a sugar crust is bruleed on top.Bruleed Key Lime Pies

Bruleed Key Lime PiesWhipping up these bruleed key lime pies makes me feel like a boss. They feel like an easy dose of fancy and delicious, particularly on these days that can sometimes seriously suck. Bruleed key lime pies make me feel like I’m doing something right. 
I hope life is giving you all kinds of goodness right now and that you’re breezing through this week like you were made for it. But if life is giving you all kinds of lemons and limes, then I hope you’ll use those fruits to make bruleed key lime pies. 
Bruleed Key Lime Pies

Bruleed Key Lime Pies

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Bruleed key lime pies have a buttery graham cracker crust, with a tart, creamy key lime filling, topped with a sheet of bruleed sugar.

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes


For the crust

  • 1 sleeve of graham crackers
  • 4 tablespoons of unsalted butter, melted
  • 1/2 teaspoon salt
  • 3 tablespoons of brown sugar

For the key lime pie

  • 4 egg yolks
  • 1 (14 ounce) can of sweetened condensed milk
  • 1/2 cup key lime juice
  • 11/2 teaspoons key lime zest
  • 1/4 cup granulated sugar


To prepare the crust

  1. Preheat the oven to 350 degrees. Lightly spray 4 (4-1/2 inch) tart pans with removable bottoms with baking spray.
  2. Pulse graham crackers in a food processor to crumbs. Add the remaining ingredients and pulse to combine. Divide the crust mixture among the 4 pans and press into the bottoms of the pans with your fingers. Bake in the oven for 8-10 minutes, or until the crust is set. Set aside to cool slightly.

To prepare the key lime pie

  1. In a medium sized glass bowl, whip the egg yolk for about 1 minute with a wire whisk. Add the sweetened condensed milk, key lime juice, and zest. Whisk to combine.
  2. Divide the mixture between the 4 tart pans. Bake in the preheated oven for 12-14 minutes, or until the outer edges of the tart have set. Allow to cool at room temperature for 30 minutes and then chill in the refrigerator until cold, or at least an hour.
  3. When ready to eat, unmold tarts by turning upside down on a piece of wax paper and pressing gently on the removable bottom with your fingers. Once removed, flip out on to a plate. Sprinkle 1 tablespoon of sugar on each tart and caramelize using a kitchen torch. Allow to rest for 3-4 minutes and then serve.


  • You can prepare these in a muffin tin, however, be mindful to use liners. Baking time will differ.


  • Serving Size: 4

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Recipe Adapted from: Gourmet Magazine