Mini Key Lime Pies
Delightful mini key lime pies that combine zesty key lime with a creamy filling, offering a refreshing dessert perfect for any occasion.
Ingredients
Crust Ingredients
- 3/4 cup graham cracker crumbs, crushed (about 12 squares) adds a crunchy texture
- 1 1/2 tablespoons sugar sweetens the crust
- 2 tablespoons butter, melted binds the crust ingredients
Filling Ingredients
- 2 large egg whites, beaten provides structure and stability
- 1 14 oz can sweetened condensed milk adds creaminess and sweetness
- 1/3 cup key lime juice gives a bright, tart flavor
- 3 tablespoons nonfat Greek yogurt adds creaminess and a slight tang
- to taste Whipped cream for topping, adds lightness and sweetness
Instructions
Preparation
- In a mixing bowl, combine the crushed graham cracker crumbs and sugar. Pour in the melted butter and mix until the crumbs are evenly moistened.
- Preheat your oven and prepare a muffin tin by greasing it lightly.
- Spoon the crust mixture evenly into each muffin cup. Press firmly to create a compact crust.
Baking the Crust
- Bake the crusts until golden brown, then remove and let cool.
Making the Filling
- In a clean mixing bowl, whisk the egg whites until light and frothy.
- Add the sweetened condensed milk, key lime juice, and Greek yogurt to the bowl with the beaten egg whites. Gently fold until well combined.
Assembly
- Spoon the filling into each cooled crust, filling them generously without overflowing.
- Bake until the filling is set and slightly firm to the touch, then let cool completely before refrigerating.
- Chill in the refrigerator for a couple of hours, then top with whipped cream before serving.
Notes
For best results, ensure the butter is fully melted, beat the egg whites just frothy, use fresh key lime juice, and chill the pies completely before serving.