I made these lil' guys for Doug's birthday bbq at our place. A nice bite sized creamy mix of tart and sweet on a warm day. Please excuse my nighttime photos as I was up late prepping for the party!
Mini Key Lime Pies
Graham Crust
Ingredients
2 1/2 cups graham cracker crumbs
1/4 cup granulated white sugar
Pinch of salt
10-12 tablespoons butter, melted
Directions
Preheat oven to 325F. Spray mini muffin pan with pam. Mix all ingredients together in bowl with fork/hands until evenly moistened. Press approx. 1 tablespoon of crumbs (adjust as necessary) into each of the 24 muffin cups and up the sides. I found flattening the crumbs in the cup and then pressing the end of a tapered rolling pin into the middle helped form the crust almost perfectly. Bake for aprox. 10 minutes of until graham is darkened and firmer. Wait until cups are completely cool before gently spinning each one to loosen and remove from pan.
Filling
Ingredients
2 large egg yolks, room temperature
1/2 can sweetened condensed milk
1/4 cup key lime juice
1 teaspoons grated lime zest
Whipped cream and lime zest to garnish
Directions
Whisk all ingredients together in a bowl and fill each cup to the top. Set in freezer for several hours or overnight. Remove from freezer and pipe whipped cream on top of each key lime pie and sprinkle with lime zest. Set in refrigerator for an hour before serving.
Adapted from: Joy Of Baking
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