Summer in a bite! These mini key lime pies are the perfect balance between sweet and tart topped with a super simple whipped cream. These are perfect for your next backyard barbecue or even just whipping up a batch to devour on your own! These are my boyfriends favorite desserts. You cannot imagine how good they are until you taste them!
I don't know about you, but I am absolutely addicted to key lime pie. Anything citrus-y for dessert and I am SOLD. These babies are inspired by a key lime pie recipe that I upgraded into bite-sized flavor bombs. These are not too sweet, not too tart and the graham cracker crust on the bottom adds a depth of flavor and helps balance out the citrus.
I top my key lime pies with a nice stabilized whipped cream. You can use frosting, but I like to let the lime shine by using a light topping. The trick is to stabilize it enough that the whipped cream does not deflate on you. There are several ways to stabilize whipped cream, but the easiest in my opinion is just to use a few tablespoons of powdered sugar. The starch in the sugar will help keep the whipped cream from deflating.
Try out this delicious recipe and let me know what you think down below!
Mini Key Lime Pie
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Yield: 1 Dozen Mini Pies
Ingredients
For the Crust:
1 sleeve Graham Crackers
5 tbsp Melted Butter
1/3 cup Sugar
1 tsp Cinnamon
1 tsp Vanilla
1 tsp Salt
1 tsp Nutmeg
For the Filling:
3 Egg Yolks
Zest of 2 Limes
Juice of 2 Limes
1 Can Sweetened Condensed Milk
1 tsp Vanilla
2/3 cup Lime Juice
For the Whipped Cream:
Small Container Heavy Whipping Cream
1 tsp Vanilla
2 tbsp Powdered Sugar
Instructions
Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners (I prefer the paper liners because they tend to stick less than foil liners).
Crush the graham crackers into a fine powder and then mix in melted butter, sugar, cinnamon, vanilla, salt and nutmeg until thoroughly combined. Taste, because this is delicious! This crust also makes a great crust for cheesecake.
Press the crust into the bottom of each cupcake liner with the back of a spoon. Bake at 350 for 8 minutes until crust is golden brown on top. While that cooks make the filling.
Beat egg yolks with a mixer on medium speed until frothy. Add zest, lime juice, sweetened condensed milk and vanilla. Mix on medium speed until well combined. Spoon on top of crust until almost full. These will not rise so you do not need to save room.
Bake for an additional 8 minutes until filling has set, then refrigerate until cool. Sometimes when the butter melts, the bottom of the liners will stick to the pan. If this happens, just wiggle the pies until they pop out.
To make the whipped cream, mix all ingredients together until fluffy. I like a nice stiff whipped cream so I will use a hand mixer on medium speed for about 5 minutes.
Top the pies with a scoop of whipped cream and enjoy! These will store in the fridge for two days if you want to make them in advance.
No nutritional information is available at this time.
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