Mini Key Lime Pies
Key lime pie is like a little tart slice of sunshine. Delicious and refreshing, bite after creamy bite. In New York one of my favorite key lime pies would have to be Steve’s Authentic Key Lime Pies in Brooklyn. They are fantastic. Sweet, tart, creamy key lime filling nestled in a crumbly graham cracker crust. This is the type of dessert that I could easily devour on my own if left alone with this pie for too long.
To satisfy my love of key lime pie I whipped up these cute and mini bite sized key lime pies. Not only do they look cute but they are every bit as delicious. I adapted a recipe from climbinggriermountain.com to make these yummy treats.
Crust Ingredients: (yields 12 mini pies)
- 3 cups of graham crackers, crushed
- 2/3 cup of sugar
- 12 tablespoons of unsalted butter, melted and cooled
Filling Ingredients:
- 1 14 ounce can sweetened condensed milk
- 2 tablespoons of confectioners sugar
- 1/2 of a cup of key lime juice
- 2 limes, zested
- 4 egg yolks
In a large bowl I mixed together 3 cups of graham cracker crumbs, 2/3 of a cup of sugar, and 12 tablespoons of melted butter.
Then I evenly divided and pressed the graham cracker crumbs into the paper liners, working the crumbs up the sides.
I baked the crusts for 5 minutes and allowed them to cool. Once the crusts were cooled I started on the filling.
In a large bowl I mixed together one 14 ounce can of sweetened condensed milk, 2 tablespoons of confectioners sugar, the zest of 2 limes, 1/2 of a cup of lime juice, and 4 egg yolks.
Then I carefully spooned the filling into each graham cracker crust using a little over a tablespoon for each, making sure not to overfill.
I baked the filling for 12 minutes.
I let the pies cool for 15 minutes and placed them into the refrigerator for 1 hour before serving.
These little beauties are the perfect balance of sweet, tart, and creamy citrus filling tucked into a crisp and delicate graham cracker crust. Top this off with a dollop of whip cream and you have a refreshingly fresh citrus dessert.