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Mini Key Lime Pies

Oh happy day!!! Life is feeling so good these days. The sun has been shining, everyone I love and care about is healthy and I’ve been making time to do what I love: cook & bake… and share with the world! These mini key lime pies are giving me so much life!

I don’t recall being a huge key lime pie fan as a child… actually, a pie fan in general. I was more of a cake & cookie girl myself but lately, I’ve really been appreciating a good pie. I usually don’t allow myself to eat sweets often but when I do, it’s on, baby. Key lime pie is one of my favorite pies to devour! There is something about the tangy with the creamy… it makes for the perfect combination.

I love how these are mini and can be displayed for any occasion- tea party, bridal luncheon, baby shower, etc. I highly recommend making these as a delicious spring treat- no matter what the occasion is!

For this recipe you will need:

1 cup graham cracker crumbs

1 cup toasted coconut flakes

6 Tbsp melted unsalted butter

4 Tbsp granulated sugar

1 14oz can sweetened condensed milk

1/2 cup fresh lime juice

3 large egg yolks

1/2 tsp kosher salt

1 Tbsp lime zest

For the creamy finish:

3/4 cup whipping cream

1/2 tsp vanilla extract

1 Tbsp granulated sugar

Key lime zest & slices, garnish

  • Preheat the oven to 350 degrees F. Place 12 cupcake-liners in a regular size cupcake pan. Lightly spray with baking spray.
  • Pulse the graham crackers with the melted butter, 4 Tbsp sugar, and toasted coconut flakes in a food processor.
  • Using your fingers, firmly press the graham cracker crust onto the bottom and sides of the cupcake liners.
  • Bake the crust until lightly browned, about 5 minutes. Allow to cool completely.

*For a gluten free option, use gluten free graham crackers!*

Next…  time for the filling:
  • Whisk together the condensed milk, lime juice, egg yolks, salt and lime zest. Pour into the cooled graham cracker crust- about 1/4 of the way up.
  • Bake the mini pies until they are set, about 12-14 minutes.
  • Remove from the oven and allow to cool completely. Once they have cooled down, place in the refrigerator to cool again, about 2 hours.
Topping:
  • Beat the heavy cream in a bowl with an electric or stand mixer.
  • Gradually add the vanilla extract and 1 Tbsp sugar.
  • Fold in a pinch of lime zest.
  • Dollop or pipe the cream onto the mini pies and garnish with a lime slice.

YUM!!!!!

XX,

Jill

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