Mini Key Lime Pies
Delightful mini key lime pies, a perfect mini dessert for key lime lovers.
Equipment
- 12-count muffin pan
- muffin liners
- Food processor
- Blender
- Glass Mixing Bowl
- silicone spatula
- electric mixer
- Cooling Rack
Ingredients
Crust
- 1.5 cups graham cracker crumbs (about 12 full sheet graham crackers)
- 6 Tablespoons unsalted butter melted
- 0.25 cups granulated sugar
Filling
- 4 ounces full-fat cream cheese softened to room temperature
- 4 large egg yolks
- 14 ounces full-fat sweetened condensed milk one can
- 0.5 cups key lime juice usually found in the juice aisle
- lime slices for garnish
- whipped cream for garnish
Instructions
Preparation
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners and a second 12-count muffin pan with only 4. Set pans aside.
- Make the crust: Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined. Press a heaping Tablespoon of mixture down into each liner. Pre-bake the crusts for 5 minutes.
- Make the filling: Beat the cream cheese until smooth, then beat in the egg yolks, sweetened condensed milk, and lime juice until combined.
- Pour the filling evenly into each crust. Bake for 15-16 minutes or until the centers jiggle slightly. Allow to cool at room temperature, then refrigerate for at least 2 hours.
- Once chilled, serve the key lime pies cold with whipped cream and a lime slice.
Notes
Pies can be made a day in advance and stored in the refrigerator for up to 1 week. They also freeze well for 2-3 months. Thaw overnight in the refrigerator before serving.
Nutrition
Serving: 1pieCalories: 180kcalCarbohydrates: 23gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 350IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg
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