Mini Key Lime Pies
Delightfully simple, these Mini Key Lime Pies feature a creamy filling nestled in a buttery graham cracker crust, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs 180 grams
- ⅓ cup ⅓ cup granulated sugar 70 grams
- 6 tablespoons 6 tablespoons unsalted butter, melted 85 grams
For the filling
- 1 cup 1 cup key lime juice 240 ml
- 2 cans 2 (14-ounce) cans sweetened condensed milk
- 4 4 large egg yolks at room temperature
Optional topping
- to taste Homemade whipped cream Optional
Instructions
Preparation
- Preheat your oven to 350°F.
- In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Mix well.
- Pour in the melted butter and mix until crumbs are evenly coated with a sandy texture.
- Grease your muffin tin lightly. Distribute the crumb mixture into the muffin cups, pressing firmly.
- Bake the crusts for about 8-10 minutes or until light golden brown.
Filling
- In a separate bowl, whisk together the sweetened condensed milk and key lime juice until smooth.
- Add the egg yolks to the mixture and whisk until fully incorporated.
- Carefully pour the filling into the pre-baked crusts, filling each nearly to the top.
- Return to oven and bake for an additional 15-17 minutes until just set.
Cooling
- Remove from the oven and let cool completely at room temperature.
- Chill in the refrigerator before serving, optionally topping with whipped cream.
Notes
For best results, use fresh key lime juice and allow egg yolks to reach room temperature. Taste and adjust the sweetness of the filling as needed.