Mini Key Lime Pies

Name: Mini Key Lime Pies
Prep time: 30 min
Total time: 3 h 45 min
Yield: 16
Ingredients: 1 1/2 c. graham crackers (about 10 full sheet graham crackers); 6 tbsp. unsalted butter, melted; 1/3 c. granulated sugar; 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

By Sally QuinnPublished: Jun 25, 2015

Mini Key Lime Pies - Sally's Baking Addiction - 3

Sally Quinn

Yields:

Prep Time:

30 mins

Total Time:

3 hrs 45 mins

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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.

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Ingredients

Crust

1 1/2 cups graham crackers (about 10 full sheet graham crackers)
6 Tbsp. unsalted butter, melted
1/3 cup granulated sugar

Filling

4 oz. cream cheese, softened to room temp.
4 lg. egg yolks
14 oz. full-fat sweetened condensed milk
1/2 cup Key lime juice

Directions

1. Step 1Preheat 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.
2. Step 2 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.
3. Step 3Make 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.
4. Step 4Pour 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.
5. Step 5Once 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!