Craving a taste of the tropics? These mini Key lime pies are the perfect solution! Forget complicated baking – this recipe delivers vibrant, tangy, and utterly delightful little pies with minimal fuss. They're ideal for a quick weeknight dessert, a sophisticated party treat, or a simple yet impressive homemade gift. Get ready to transport your taste buds to the sunny shores of Key West with this easy and delicious recipe.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the filling:
- 1 (14-ounce) can sweetened condensed milk
- ½ cup Key lime juice (about 6-8 limes) – freshly squeezed is best!
- 2 large eggs
- 1 teaspoon lime zest
Instructions:
Making the Crust:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or use mini muffin liners.
- Combine Dry Ingredients: In a medium bowl, combine the graham cracker crumbs and sugar.
- Add Melted Butter: Pour in the melted butter and mix until the crumbs are evenly moistened. Don't overmix; a slightly coarse texture is fine.
- Press into Cups: Evenly press the crumb mixture into the bottom of each muffin cup, creating a small crust. Use the bottom of a measuring cup or spoon to compact it firmly.
Making the Filling:
- Whisk Together: In a separate bowl, whisk together the sweetened condensed milk, Key lime juice, eggs, and lime zest until smooth and well combined.
- Pour into Crusts: Carefully pour the lime filling into each prepared graham cracker crust, filling them about ¾ full.
- Bake: Bake for 12-15 minutes, or until the filling is just set around the edges and the center is slightly jiggly. Overbaking will result in a dry filling.
- Cool: Let the mini pies cool completely in the muffin tin before refrigerating for at least 2 hours, or preferably overnight, to allow the filling to fully set.
Serving Suggestions:
- Garnish with a dollop of whipped cream, a lime wedge, or a sprinkle of lime zest before serving.
- These mini pies are best served chilled.
- Store leftovers in the refrigerator for up to 3 days.
Tips for Success:
- Fresh Lime Juice is Key: Using freshly squeezed Key lime juice makes a huge difference in the flavor. Store-bought juice often lacks the bright, tart flavor of the real thing.
- Don't Overbake: Slightly jiggly centers are perfectly normal and will set as the pies cool. Overbaking will lead to dry, cracked fillings.
- Prepare Ahead: The crusts can be made ahead of time and stored in the refrigerator until you're ready to fill and bake.
Variations:
- Add a touch of sweetness: If you prefer a slightly sweeter pie, add a tablespoon or two of granulated sugar to the filling.
- Use different crusts: Experiment with other crusts like shortbread or Oreo cookies.
- Make it a larger pie: This recipe can easily be adapted to make one large Key lime pie using a 9-inch pie dish. Just increase the baking time accordingly.
Nutritional Information (per mini pie, approximate):
- Calories: Approximately 200-250
- Fat: 12-15g
- Saturated Fat: 7-9g
- Sugar: 20-25g
These mini Key lime pies are a perfect blend of sweet and tart, and they’re surprisingly easy to make. Enjoy this delightful taste of sunshine!