Mini Key Lime Pie
A delightful and refreshing mini dessert featuring a creamy filling and a crunchy crust, perfect for any occasion.
Ingredients
For the crust
- 3/4 cup graham cracker crumbs, crushed (about 12 squares, provides a crunchy texture)
- 1 1/2 tablespoons sugar (adds sweetness)
- 2 tablespoons butter (helps bind ingredients together)
For the filling
- 2 egg whites, beaten (adds structure and lightness)
- 1 can sweetened condensed milk (14 oz) (creates a creamy consistency)
- 1/3 cup key lime juice (provides tartness)
- 3 tablespoons nonfat Greek yogurt (adds creaminess and slight tang)
- Whipped cream (for topping)
Instructions
Preparation
- Begin by preheating your oven to a moderate temperature.
- In a mixing bowl, combine the graham cracker crumbs and sugar.
- Melt the butter, then add it to the crumb mixture. Mix until the crumbs are coated and resemble wet sand.
- Press the mixture firmly into the bottom and up the sides of your pie dish or tart pans.
- Place the crust in the preheated oven and bake until slightly golden and fragrant.
Filling
- While the crust cools, beat the egg whites until soft peaks form.
- To the egg whites, add the sweetened condensed milk and key lime juice. Gently fold these ingredients together.
- Add the Greek yogurt and fold it into the mixture.
- Pour the filling into your prepared crust, smoothing the top with a spatula.
- Return the pie to the oven and bake until the filling is set.
- After removing it from the oven, allow the pie to cool at room temperature.
- Chill the pie in the refrigerator for a few hours.
- Before serving, top each portion with whipped cream.
Notes
Use fresh key lime juice for a more vibrant flavor. Allow the pie to cool completely before refrigerating. Be gentle when folding the egg whites to retain air.