I can barely contain my excitement over this small batch key lime pie recipe. I love that you and I both love making small batch desserts in a loaf pan. We’ve made a cheesecake in a loaf pan (several times, actually (lemon blueberry cheesecake and a plain cherry small cheesecake in a loaf pan). We’ve made small batch brownies in the bread loaf pan for years.
And up until this key lime pie recipe, this small angel food cake in a loaf pan with microwave lemon curd (of course) was my favorite. But, after one bite of this cool and creamy key lime pie, and I’ve officially been swept off my feet. This is my new favorite small pie to make! Plus, it’s so easy because it uses the bread loaf pan we all have in our kitchen!
Recipe notes for this small key lime pie recipe:
Once you bake the pie, you want to place it in the fridge to set overnight. We’ll wait on the eggs, citrus, and sweetened condensed milk to thicken properly overnight. Plus, key lime pie is better chilled! This pie is worth the wait. It sets so perfectly and creamy. I used a slightly higher proportion of egg yolks so that the slices would stay together more easily when slicing. The pie still melts in your mouth, though! Since this pie only uses egg yolks, be sure to check out m collection of recipes that use egg whites only.
I love that this pie has such few ingredients! In fact, when I went to make this recipe for you, I didn’t have to head to the store at all! My counter was overflowing with limes (ahem, summertime sangria margaritas are underway), and I always have sweetened condensed milk in my pantry for my making my easy fudge recipe. Just 6 ingredients to pie! Well, plus whipped cream!
I hope you love this small key lime pie recipe, and that you find 4 friends to share it with. Or, maybe there’s just one other person and you have a piece each night until you share the very last piece. Either way, I hope your summer is full of creamy, tart key lime pie for two.
