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  • Writer's pictureDairy Keen

Mini Key Lime Pies

I am working on what the menu will be for the Super Bowl. The Super Bowl will be held in Miami and I love to make food from the city that is hosting. The first thing I thought to make was Key Lime Pie. But I wanted them to be individual little pies. Key Limes are impossible to find in Utah so you can use the bottled Key Lime Juice or fresh Lime Juice. This will be epic.

Mini Key Lime Pies

Crust

1 Cup graham cracker crumbs (about 8 full graham crackers)

4 Tablespoon butter, melted

2 Tablespoon sugar


Filling

1 can (14oz.) sweetened condensed milk

3 egg yolks

½ Cup Key Lime Juice or Fresh Lime Juice

1 Tablespoon grated lime zest, divided


¾ Cup heavy whipping cream

1/3 Cup sugar


Crust: Heat oven to 350 Degrees. Place muffin liners into each of 12 regular-size muffin cups. Spray the paper liners with cooking spray.

In a food processor place the bottom blade into place and add the 8 graham crackers, sugar. Process until even crumbs. Add the melted butter and process until combine and looks like wet sand. Divide the mixture into the 12 cups. Press crumbs into muffin cups using the bottom of a small cup. Bake 8 minutes, remove and let cool.

Filling: In a large bowl, beat condensed milk and yolks with a whisk. Stir in lime juice and 2 teaspoons lime zest. Divide mixture evenly between the cups. Bake 9 to 11 minutes. Cool on a cooling rack, when completely cool refrigerate at least 2 hours.

Cream: Just before serving, in a medium bowl with an electric mixer add whipping cream and beat until holds soft peaks. Add sugar and remaining lime zest. Top pies with whipped cream.


To make Gluten Free use Gluten Free Graham crackers

To make with a Cream Cheese filling add 4 ounces of cream cheese to the filling and increase the number of cups to 14.





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