Mini Key Lime Pies

11 Mar

Mini Key Lime Pies

I have always had a sweet tooth and if I had the choice, I would eat a piece of cake instead of my dinner.  Swap out those potato chips for chocolate chips.  I’m also a sucker for anything sweet and anything in a mini size.  Maybe it’s because I have a warped view that if it is mini, I can have more.  Like lots more.  My math is way off in the ratios, but I blame that on being a right-brained individual (and the fact that I had 8 a.m. math classes in college. Whoa. Bad idea.).

This is one of my go-to recipes for a dessert, perfected after multiple makings (and a couple failures).  Key lime pie comes along with an anecdote told many times in my family…something along the lines of a well-meaning hostess, a key lime pie, the mistake of  3 cups of lime juice versus juice of 3 limes (a very very different amount), some sour shock and a story still told 35 years later.  And this is one of the reasons I love being in the kitchen, making things my family members have made before me and the stories and memories that come along with them.  I also adore the fact that I am creating new memories that will hopefully live on through my recipes years down the line.

And the moral of this story is: always check your ingredients. twice. 

key lime ingredients

Mini Key Lime Pies

(Makes 32 mini/16 regular cupcake-sized)

4 teaspoons grated lime zest

1/2 cup fresh lime juice (4 regular limes/12 key limes)

4 egg yolks

1-14 ounce can sweetened condensed milk

10 graham crackers (crushed)*

3 Tablespoons granulated sugar

5 Tablespoons unsalted butter, melted

Whipped Cream:

1/2 cup whipping cream

3 Tablespoons granulated sugar

1 teaspoon vanilla

Preheat oven to 325 degrees

Whisk the egg yolks and lime zest together in a medium bowl until mixture has a green tint, roughly 2 minutes

key lime filling

Whisk in milk, then juice, until combined; set aside to thicken

key lime filling, set

Combine crushed graham crackers, sugar and melted butter in a bowl; use a fork to blend

Pour a Tablespoon of the graham mixture into cupcake tins** (mini or regular); using the bottom of a shot glass or spoon, press mixture down until a packed bottom crust is formed

Graham, mini key lime

Bake for 12 minutes, until the crusts are lightly browned; remove and let cool to room temperature

Pour the thickened lime filling into the crusts and bake for 10 minutes or until the center sets softly; cool to room temperature

mini key lime filling

Refrigerate pies for at least three hours or until chilled

For Whipped Cream: place cream, sugar and vanilla in a bowl, whip on highest setting until stiff peaks form.  Pipe onto chilled pies.

*We used a food processor to get the graham crackers finely crushed.

crushed graham

**We used a silicone mini cupcake pan, which made it easy to pop the pies out.  If you are using a regular-sized muffin tin, we recommend using cupcake liners.  If using a tin mini pan, spray with cooking spray prior to filling with crust.


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