Mini Key Lime Pies

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line one 12-cup muffin pan with liners, and a second 12-cup pan with only 4 liners (the recipe makes about 16 pies).
2. Mix the graham cracker crumbs, melted butter and sugar in a medium bowl until combined; the mix should be thick, coarse and sandy.
3. Press a heaping tablespoon of the mixture firmly and evenly into each liner, using extra crumbs if you have them. Pre-bake the crusts for 5 minutes, then remove from the oven.
4. In a large bowl with a whisk attachment, beat the softened cream cheese on high speed for about 1 minute until smooth. Beat in the egg yolks on medium-high speed, scraping down the sides as needed.
5. On high speed, beat in the sweetened condensed milk and lime juice until combined.
6. Pour the filling evenly into the crusts. Bake for 15–16 minutes, until the centers only slightly jiggle when the pan is wiggled.
7. Cool the pies at room temperature in the pan on a wire rack. Once completely cool, refrigerate for at least 2 hours and up to 1 day.
8. Serve cold, topped with whipped cream and a lime slice if you like. Keep leftovers covered in the refrigerator for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggLimeCream cheeseSweetened condensed milkWhipped creamGraham cracker