Mini Key Lime Pies
Delicious miniature key lime pies with a graham cracker crust and creamy filling.
Equipment
- muffin pan
- Mixing bowl
- handheld mixer
Ingredients
Crust
- 1.5 cups graham cracker crumbs (about 12 full sheet graham crackers)
- 6 Tablespoons unsalted butter melted
- ¼ cup granulated sugar
Filling
- 4 ounces cream cheese full-fat, softened to room temperature
- 4 large egg yolks
- 1 14-ounce can sweetened condensed milk full-fat
- ½ cup key lime juice
- lime slices optional for garnish
- whipped cream optional for garnish, recipe linked
Instructions
Preparation
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners and a second muffin pan with 4 liners. Set pans aside.
- Mix the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until combined. Press a heaping tablespoon of mixture into each liner. Pre-bake for 5 minutes.
- In a large bowl using a mixer, beat cream cheese until smooth. Beat in egg yolks, then sweetened condensed milk and lime juice until combined.
- Pour the filling evenly into each crust. Bake for 15-16 minutes until the centers jiggle slightly. Cool at room temperature and refrigerate for at least 2 hours.
- Serve cold with whipped cream and lime slices if desired. Store leftovers in the refrigerator for up to 1 week.
Nutrition
Serving: 1pieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 100mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 15gVitamin A: 250IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg
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