Mini Key Lime Pies
Servings 12 mini pies
Ingredients
Crust
- 1/3 cup butter melted
- 1/4 cup granulated sugar
- 1 1/4 cup Graham cracker crumbs
Key Lime Pie Filling
- 1 can sweetened condensed milk 14 ounce can
- 3 large egg yolks
- 1/2 cup key lime juice
- 1 lime zest
- 1 drop green food coloring
Whipped Cream
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1/2 cup powdered sugar
Instructions
For the Crust
- Pre-heat oven to 350 degrees. Line a muffin tin with cupcake wrappers.
- Melt butter.
- Stir together Graham cracker crumbs, sugar, and melted butter.
- Scoop 1 heaping tablespoon crumb mixture into each cupcake wrapper. Pack down crumb mixture into bottom of cupcake wrapper using your hands or the back of a spoon.
- Bake for 12 minutes. Remove from the oven and allow to cool completely.
For the Filling
- If using a stand mixer, attach paddle attachment. Mix together sweetened condensed milk, egg yolks, key lime juice, lime zest, and drop of food coloring.
- Spoon on top of the crusts. Fill the cupcake wrappers 3/4 of the way full.
- Bake at 350 degrees for 10 minutes.
- Remove from oven, allow to stand for 10 minutes.
- Refrigerate a few hours or overnight.
For the Whipped Cream
- With your stand mixer fitted with the whisk attachment, beat heavy cream until foamy and it starts to thicken.
- Add in vanilla extract.
- Slowly mix in powdered sugar. Continue beating until soft peaks form.
Notes
*Filling recipe adapted from Nellie's Key Lime Juice