Electric Skillet Key Lime Pie

Key lime pie on plate topped with lime and broken meringue cookies.

5 from 1 vote

Electric Skillet Key Lime Pie

If you're craving an easy and delicious dessert, whip these delectable, electric skillet key lime pies up. Armed with only six ingredients, six mini pie molds, and an electric skillet, you'll be noshing your way to Key lime bliss in no time.

Prep Time10

Cook Time40

Chill Time3

Total Time3 50

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 416kcal

Author: Joss Dyckson

Equipment

Ingredients

For the Crust

1 ½ cups graham cracker crumbs
¼ cup butter melted

For the Pie Filling

1 can sweetened condensed milk
4 egg yolks
½ cup key lime juice you can substitute with regular limes if needed--juiced
1 tablespoon lime zest

For the Topping (Optional)

meringue cookies broken into pieces
key limes zested

US Customary - Metric

Instructions

Preheat electric skillet to 350ºF. Mix the Graham crumbs and the melted butter until well combined (it should still be a bit grainy).
Press the crumbs into the bottom and up the sides of 6 individual, mini pie/tart molds.
Place a small baking rack inside the electric skillet, place the mini pie molds on top and cook with the lid on for around 15 minutes. Let them cool. (See baking rack alternatives in the notes section.)
For the pie filling, mix the condensed milk and egg yolks with a whisk until well combined. Add the lime juice and lime zest and whisk together.
Pour the lime pie filling into the molds and return to the electric skillet (on top of the rack) and bake with the lid on for about 25 minutes (until the center is set - but still jiggly).
Let them chill in the fridge for at least 3 hours.
Top with broken meringue cookies and lime zest if desired and serve.

Notes

If you don't have a small baking rack on hand, you can use metal skewers or balls of foil and place them in the skillet. This way the pie molds are not touching the bottom of the skillet. Just be careful not to scratch the skillet with the skewers.
Getting the crust to lie smooth and with no cracks can be a challenge, but I've found that pressing it with a small measuring cup helps.
Now I know it's tempting, but don't poke or jiggle the molds until after the three-hour setting period is over--even if they look like they've set enough--or else you risk unsightly sloshing, fingerprints, or holes.
Store leftover pie in the fridge for up to 3 to 5 days. Cover them well.
You can also freeze them after wrapping tightly with foil or plastic wrap and sliding into a freezer bag. They should be consumed within 6 months. Thaw in the refrigerator.

Nutrition