Mini Key Lime Pies
Mini Key Lime Pies feature a delightful blend of tangy lime and creamy filling nestled in a crisp graham cracker crust, perfect for any occasion.
Ingredients
For the crust and filling
- 11 pieces mini graham cracker crusts for a crunchy base
- 8 ounces cream cheese, softened for a creamy texture
- 2/3 cup Daisy Sour Cream for moisture and tang
- 1/4 cup sugar for sweetness
- 3 small limes, juiced for bright acidity
- 2 pieces limes, zested for intense lime flavor
- 1 piece egg for structure
- 1 piece egg white for added stability
Instructions
Preparation
- Preheat your oven to a moderate temperature.
- In a mixing bowl, combine the softened cream cheese and sugar, using an electric mixer on medium speed until smooth and creamy.
- Add Daisy Sour Cream and mix until fully incorporated.
- Squeeze in the juice from the limes and add the zest, mixing thoroughly.
- Beat in the whole egg until well combined.
- Add the egg white and whisk until fully integrated.
- Pour the filling into the mini graham cracker crusts, filling each about three-quarters full.
Baking
- Place the muffin tin in the preheated oven and bake until the filling is set and jiggles slightly in the center.
- Allow the mini key lime pies to cool in the muffin tin for a short time, then transfer to a wire rack to cool completely.
Chilling
- Refrigerate the cooled mini pies for at least an hour before serving.
Notes
For best results, use room temperature cream cheese, and do not skip the chilling step.