#15 Mini Key Lime Pie, 4/13/18

I had a request to make Key Lime pie- and since I have never made it I thought why not?

But instead of making a pie- I made mini pies. I was going to breakfast with the girls and wanted to share the love. 

They were easy to make. They sure were TART though. When I added whipped topping it helped though. The pie part was thinner than I had imagined it would be. They were like Lime Cheesecakes. 

Mini Key Lime Pies, Betty Crocker

Ingredients

1

cup graham cracker crumbs (about 8 squares) SAVE $

2

tablespoons granulated sugar

4

tablespoons butter, melted SAVE $

1

can (14 oz) sweetened condensed milk (not evaporated)

4

egg yolks

1/2

cup fresh lime juice

   

1

tablespoon grated lime peel

3/4

cup heavy whipping cream

1

tablespoon powdered sugar

Steps

• 1

  Heat oven to 350°F. Place foil muffin liner in each of 12 regular-size muffin cups. Spray liners with cooking spray.
• 2

  In medium bowl, mix graham cracker crumbs, granulated sugar and melted butter. Divide mixture evenly among cups; press into cups using bottom of glass. Bake 8 to 10 minutes or until firm; remove. Cool 5 minutes.
• 3

  Meanwhile, in large bowl, beat condensed milk and yolks with whisk. Stir in lime juice and 1 teaspoon of the lime peel. Divide mixture evenly among cups. Bake 9 to 11 minutes or until set. Cool completely in muffin pan on rack, then cover and refrigerate at least 2 hours but no longer than 12 hours

4

Just before serving, beat whipping cream in medium bowl with electric mixture 45 to 90 seconds or until it just holds soft peaks. Add powdered sugar and remaining 2 teaspoons lime peel; beat to stiff peaks, 30 to 60 seconds. Top pies with whipped cream mixture.