Mini Key Lime Pies
These cute mini key lime pies are the perfect summer dessert! Sweet graham cracker crust with tangy key lime custard topped with fresh whipped cream is what summer is all about!
Graham Cracker Crusts
- 1 cup graham cracker crumbs
- 4 tablespoons melted unsalted butter
- 2 tablespoons granulated sugar
- 4 egg yolks
- 1 can sweetened condensed milk (not evaporated)
- 1/2 cup fresh key lime juice regular limes if you can't find key limes
- 1 teaspoon grated lime zest
Homemade whipped cream
- 1 cup heavy whipped cream
- 1-2 tablespoons sugar
Heat oven to 350°F. Place foil muffin liners in each of 12 regular-size muffin cups. Spray with cooking spray if you have it but I have made these without spraying and they don't generally stick.
In bowl, mix graham cracker crumbs, sugar and melted butter. Divide mixture evenly among cups, press idown on mixture making it compact using bottom of glass or measuring cup. Bake 8 to 10 minutes or until firm. Remove and cool for 5 minutes.
Meanwhile in your stand mixer or large bowl, beat condensed milk and yolks with whisk. Stir in lime juice and lime zest. Divide mixture evenly among cups and bake 7-8 minutes or until set. Cool completely in muffin pan on rack, then cover and refrigerate at least 2 hours.
Just before serving, beat whipping cream and sugar in medium bowl with electric mixture or your stand mixer about a minute or until it holds stiff peaks. Top mini pies with a dallop of cream and garnish with lime slice or zest. Enjoy!