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Mini Key Lime Pies
My daughters loves to bake! And many of the dessert recipes on this site are theirs. But, I have to say, these little key lime pies may just be their best work to date!!
Mini Key Lime Pies
SERVINGS :
16
MINI PIES
COOK TIME :
MINUTES
PREP TIME :
MINUTES
PASSIVE TIME :
HOURS
Ingredients
- Graham Cracker Crust
- 10 graham crackers, full sheets (1 1/2crumbled)
- 6 tablespoons butter, melted
- 1/3 cup sugar
- Key Lime Filling
- 4 ounces cream cheese, at room temperature
- 4 large egg yolk
- 14 ounce sweetened condensed milk
- 1/2 cup key lime juice, strained of pulp if necessary
- 2 lime, sliced, optional
- whipped cream, optional
Servings:
Directions
- Preheat oven to 350.
- Pulse graham crackers in a food processor or blender until they are finely crushed. You can also place them in a resealable bag and crush with a rolling pin.
- Add melted butter and sugar to food processor and pulse to combine.
- Line a muffin tin with papers.
- Place 1T crust mixture into each paper and press slightly to flatten.
- Transfer muffin tin to oven and bake crusts for 5 minutes.
- While the crusts are baking, place the cream cheese in a bowl. Using a mixer, beat until creamy.
- Add egg yolk and beat until combined. Add sweetened condensed milk and lime juice and continue to beat until well combined and creamy.
- Pour mixture evenly into each muffin tin.
- Transfer to the oven and bake for 12-15 minutes or until centers are almost set (not too jiggly).
- Let cool in the tins. Transfer to the refrigerator and cool.
- Serve garnished with whipped cream and lime slices if desired.
Nutrition per serving
Serving Size 61g Calories 211 Fat 11 Sat Fat 6 Sodium 138 Carbs 25 Sugars 20 Fiber 0 Protein 4.
NOTES
GLUTEN MODIFICATIONS: Use gluten free graham crackers.