Mini Key Lime Pies

It’s almost June! I can hardly believe it!

Somehow time just keeps getting away from me!

I usually like to create my own recipes, but there is a lot of room for error when doing that! I could try making the same thing three to four different times, and it STILL may not turn out the way that I want it!

So lately, with travelling, and preparing for warm weather – I’ve been hard pressed to find that extra time in the kitchen!

For this recipe, I chose to rely on one of my FAVORITE bloggers – a source of inspiration for this blog – Sally’s Baking Addiction.

Sally’s blog is INCREDIBLE! She always has the most amazing pictures AND content – I’ve yet to find a recipe that I have not liked on her site.

So here’s to you Sally! Thank you for sharing this incredibly easy and awesome recipe!

Mini Key Lime Pies 

Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 3 hours

Summer is coming! And for the heat, I love serving up a dessert that is sweet AND delicious, yet STILL refreshing.

Key Lime Pie is just PERFECT for this purpose.

And what’s better than Key Lime Pie? Mini Key Lime Pies! IMG_3742 Duh – everything is better mini.

This recipe by Sally’s Baking Addiction is quick, easy, and delicious!

The sweet, buttery crust pairs perfectly with the creamy key lime custard! Each bite will provide an amazing POP of citrus flavor that you will LOVE! IMG_3744 The ONLY way to make this dessert taste any better is with a large dollop of…

WHIPPED CREAM! I mean come on, let’s be serious – what doesn’t taste better with whipped cream!? IMG_3743

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs

6 tablespoons butter, melted

1/3 cup granulated sugar

For the filling:

4 tablespoons cream cheese

4 egg yolks

1 can (14 ounces sweetened condensed milk)

1/2 cup key lime juice

Directions

  1. Preheat oven to 350F. Line a 12-cup muffin pan with cupcake liners, set aside.
  2. In a medium-sized bowl, combine melted butter, sugar and graham cracker crumbs – stirring until all ingredients are moistened and thoroughly mixed.
  3. Use a tablespoon to scoop graham cracker crumbs into each muffin cup (about one heaping spoonful per cup) – use spoon to press crumbs firmly down to form crust.
  4. Bake at 350F for 5 minutes. Remove from oven and allow to cool.
  5. Use a stand or hand-mixer to beat cream cheese until fluffy. Add egg yolks, beating until smooth and fully combined.
  6. Add sweetened condensed milk and key lime juice, beating until mixture appears smooth.
  7. Use a measuring cup to scoop batter over mini baked graham cracker crusts – filling cupcake liners until they are almost full (the batter will not rise much while baking, but we don’t want any overflowed pies!).
  8. Bake at 350F for 15-18 minutes, or until the batter no longer “jiggles” when shaken. Remove from oven and allow to cool completely. Once cooled completely, place entire muffin pan in fridge for at least 2 hours. 
  9. Garnish mini pies with a dollop of whipped cream and a wedge of fresh cut lime, if desired!

Storage: Store in airtight container in refrigerator for up to 24 hours before serving – if there happen to be leftovers, refrigerate in airtight container for 3-4 days. Freeze in airtight container for up to 2-3 weeks. If freezing, allow to thaw at least an hour before serving (or enjoy frozen!).

Want to print or save this recipe? Go ahead!

Key Lime Pies
Yields 20
Sweet, creamy key lime custard atop buttery, graham cracker crust - all this mini pie needs is whipped cream!
Print
Prep Time
25 min
Cook Time
25 min
Total Time
3 hr
Prep Time
25 min
Cook Time
25 min
Total Time
3 hr
For the crust
  1. 1 1/2 cups graham cracker crumbs
  2. 6 tablespoons butter, melted
  3. 1/3 cup granulated sugar
For the filling
  1. 4 tablespoons cream cheese
  2. 4 egg yolks
  3. 1 can (14 ounces sweetened condensed milk)
  4. 1/2 cup key lime juice
Instructions
  1. Preheat oven to 350F. Line a 12-cup muffin pan with cupcake liners, set aside.
  2. In a medium-sized bowl, combine melted butter, sugar and graham cracker crumbs - stirring until all ingredients are moistened and thoroughly mixed.
  3. Use a tablespoon to scoop graham cracker crumbs into each muffin cup (about one heaping spoonful per cup) - use spoon to press crumbs firmly down to form crust.
  4. Bake at 350F for 5 minutes. Remove from oven and allow to cool.
  5. Use a stand or hand-mixer to beat cream cheese until fluffy. Add egg yolks, beating until smooth and fully combined.
  6. Add sweetened condensed milk and key lime juice, beating until mixture appears smooth.
  7. Use a measuring cup to scoop batter over baked graham cracker crust - filling cupcake liners until they are almost full (the batter will not rise much while baking, but we don't want any overflowed pies!).
  8. Bake at 350F for 15-18 minutes, or until the batter no longer "jiggles" when shaken. Remove from oven and allow to cool completely. Once cooled completely, place entire muffin pan in fridge for at least 2 hours.
  9. Garnish mini pies with a dollop of whipped cream and a wedge of fresh cut lime, if desired!
Notes
  1. Storage: Store in airtight container in refrigerator for up to 24 hours before serving - if there happen to be leftovers, refrigerate in airtight container for 3-4 days. Freeze in airtight container for up to 2-3 weeks. If freezing, allow to thaw at least an hour before serving (or enjoy frozen!).
Adapted from Sally's Baking Addiction
The Hungry Bride http://thehungrybride.com/

Enjoy!

 

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