Mini Key Lime Pies
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Sally Quinn
Here's a quick key lime tip: If you don't live in paradise, key limes might be a little hard to find at the store. That's OK! I use store-bought key lime juice all the time. I usually find it in the juice aisle and it tastes just like the real thing.
Yields:
16
Prep Time:
0
hours
30
mins
Total Time:
3
hours
45
mins
Ingredients
Crust
1 1/2
c.
graham crackers (about 10 full sheet graham crackers)
6
tbsp.
unsalted butter, melted
1/3
c.
granulated sugar
Filling
4
oz.
cream cheese, softened to room temp.
4
lg. egg yolks
14
oz.
full-fat sweetened condensed milk
1/2
c.
Key lime juice
Directions
- Preheat the oven to 350 degrees F (177 degrees C). Line a 12-count muffin pan with liners and a second 12-count muffin pan with only 4 (since this recipe makes only around 16). Set pans aside.
- Make the crust: Using a food processor or blender, grind the graham crackers into crumbs. Alternatively, you can crush them in a zipped top bag with a rolling pin. Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press a heaping Tablespoon of mixture down into each liner, making sure the crust is tight and compact. You might have a little crust leftover. If so, press a little more into each liner—if desired! Pre-bake the crusts for 5 minutes. Remove from the oven.
- Make the filling: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until smooth, about 1 minute. On medium-high speed, beat in the egg yolks, scraping down the sides as needed. On high speed, beat in the sweetened condensed milk and lime juice until combined.
- Pour the filling evenly into each crust. Bake for 15-16 minutes or until the centers of the pies only slightly jiggle (I check this by wiggling the muffin pan—with an oven mitt on-- while it’s still in the oven). Allow the pies to cool at room temperature in the pan set on a wire rack. Once completely cool, place the pan in the refrigerator for at least 2 hours and up to 1 day.
- Once chilled, serve the key lime pies cold with whipped cream and a lime slice if desired. Store leftover pies in the refrigerator (covered) for up to 1 week. If they last that long!
