Mini Key Lime Pies
A refreshing dessert with a zesty twist, perfect for gatherings or as a sweet treat any time of the day.
Ingredients
For the crust
- 1 cup graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling
- 2 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- ½ cup freshly squeezed key lime juice
- 1 tsp lime zest
- Optional whipped cream for topping
- Optional lime slices for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of each muffin tin cup or mini pie pan. Bake for about 10 minutes, or until the crust is set and slightly golden. Remove from the oven and allow to cool slightly.
- In a clean mixing bowl, whisk the egg yolks until pale and slightly thickened. Slowly add the sweetened condensed milk and mix until smooth.
- Add the key lime juice and lime zest to the mixture, folding gently until fully combined.
- Pour the lime filling evenly into the cooled crusts, filling each one about three-quarters full. Bake for an additional 5 minutes, until the filling is set.
- Allow to cool to room temperature, then refrigerate for at least 2 hours. Top with whipped cream and a lime slice before serving.
Notes
For a deeper flavor, consider using fresh key limes instead of standard limes. Allow pies to chill overnight for better texture. You can add a hint of coconut for a tropical twist. The pies freeze well; wrap tightly and store for up to a month.