Mini Key Lime Pies
These delightful mini key lime pies offer a perfect blend of tartness and sweetness, making them a refreshing and easy dessert option for any occasion.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs for a crumbly, buttery crust
- ⅓ cup granulated sugar adds sweetness and texture
- 6 tablespoons unsalted butter, melted provides moisture and richness
For the Filling
- 1 cup key lime juice offers tartness and freshness
- 2 cans (14-ounce) sweetened condensed milk adds creaminess and sweetness
- 4 large egg yolks helps in thickening and provides richness
Optional Topping
- homemade whipped cream adds a light, creamy topping
Instructions
Preparation
- In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and blend the mixture until evenly moistened.
- Press the crumb mixture firmly into the bottom of each muffin tin cup, ensuring a compact layer.
- Bake the crusts in a preheated oven until golden brown and allow them to cool completely.
- In a clean bowl, whisk together the key lime juice, sweetened condensed milk, and egg yolks until smooth and slightly thickened.
- Spoon the filling into the cooled crusts, filling each one just below the rim.
- Return the muffin tin to the oven and bake until the filling is set with a slight jiggle.
- Let the mini pies cool to room temperature, then refrigerate for at least a couple of hours.
- When serving, optionally top the pies with homemade whipped cream.
Notes
Use fresh key lime juice for better flavor. Ensure the crust is compact before baking to prevent crumbling.