Mini Key Lime Pies
Mini key lime pies bring that bright, tangy little dessert moment without making a whole pie. The filling bakes up creamy and smooth with just the right balance of sweet condensed milk and sharp key lime juice.
Servings: 6 servings
Ingredients
- 4 oz graham cracker pie crust one six pack of mini graham cracker crusts
- 14 oz sweetened condensed milk
- 2 large egg yolks
- 4 oz key lime juice
- Zest of ¼ a lime
Instructions
- Preheat the oven to 350 degrees. Put the graham cracker crusts onto a baking sheet.
- In a mixing bowl whisk together the sweetened condensed milk and egg yolks. You can whisk it by hand or use an electric hand mixer.
- Start whisking in the key lime juice and lime zest.
- Pour the filling into the pie crusts.
- Bake in the preheated oven for 10 minutes. Let cool for 15 minutes. Transfer to the fridge and let the filling set completely. It will take about 3 hours in the fridge but if you are pressed for time, an hour and half in the freezer works as well.
- When ready to eat, I like to top with a little dollop of homemade whipped cream. These will last in the fridge for five days and in the freezer for up to six months.
Video
Nutrition
Calories: 330kcal | Carbohydrates: 50g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 84mg | Sodium: 176mg | Potassium: 295mg | Fiber: 0.4g | Sugar: 40g | Vitamin A: 268IU | Vitamin C: 7mg | Calcium: 203mg | Iron: 1mg