Whenever I am at a restaurant and dessert is an option, if Key Lime Pie is on the menu, that is what I get. It beats out cheesecake and peach cobbler, which are my other favorites to order.
But I’ve never made a Key Lime Pie myself. For some reason it always seemed like it would be too hard to make it so I’d rather just let someone else do the baking.
Boy was I wrong! This is a simple recipe and you can cut it down so you have individual pies. Let’s face it, mini desserts are just so dang adorable! And in a mason jar lid, forget about it. Cuteness overload.
Give these a try – they are just so creamy and delicious.
Mini Key Lime Pies
3 full graham cracker rectangles
2 Tbsp butter, melted
1 tsp brown sugar
1/2 c sweetened condensed milk
2 large egg yolks
1/4 cup key lime juice ( from about 10 key limes)
zest from 3 key limes
Zest of key limes
Preheat oven to 350 degrees.
Place graham crackers in a Ziploc bag. Using the backside of a Medium Cookie Scoop, pound on the bag and crumble crackers. Place graham cracker crumbs in a small bowl and add the melted butter and brown sugar. Mix together.
Prepare the mason jar lids by ensuring the inside of the lids are turned over so you are seeing the silver part of the lid when you fill them. Using the cookie scoop, evenly divide a scoop of graham cracker crust into six mini mason jar lids. Pat down crust. Place jars on a cookie sheet and place in the oven. Bake for 7-10 minutes. Remove and let cool for 30 minutes.
To make filling, add sweetened condensed milk and egg yolks in a medium bowl. Whisk together for two minutes. Add juice and zest then whisk for an additional minute until combined and slightly thickened.
Divide filling evenly into crusts and bake, placing cookie sheet on the middle oven shelf, for 13 minutes. Transfer lids to a cooling rack. Let the pies sit until they reach room temperature then refrigerate them for 3 hours or overnight.
When ready to serve, top with whipped cream and garnish with key lime zest.
June @ How to Philosophize with Cake says