By food contributor Brittany
These mini key lime pies are a fun classic dessert to have for St. Patrick’s Day. I’ve always loved tart, fresh desserts and the key limes really give it the kick that it needs. For something extra yummy, you can serve some fresh cut strawberries on top as well!
Keep reading for the recipe…
Mini Key Lime Pies
makes 12 mini pies
Graham Cracker Crust
12 graham crackers, crushed
5 tbsp. butter, melted
1/4 cup granulated sugar
Key Lime Filling
recipe found here
3 cups sweetened condensed milk
1 cup sour cream
1 cup freshly squeezed Key lime juice
3 tbsp. Key lime zest, grated
2 fresh Key limes, thinly sliced for garnish
whipped topping for garnish
For a little tip: The 99 cents stores here in Southern California always have big bags of Key limes, so if you can’t find them at your local grocery store try there!
1. Preheat oven to 350F. You can either use cupcake liners for each mini pie or I folded foil strips into the bottom of each cupcake holder so that I could remove the pie easier, as shown in the photo.
Crush or blend 12 graham crackers until thinly ground. Add melted butter and sugar and mix.
2. Put about 2 1/2 tbsp. of crust into each cupcake and press down using the bottom of a small cup. Put the cupcake pan into a preheated oven for 8 minutes or until golden brown. Remove from oven and set aside.
3. In a bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and zest until smooth. Pour the filling into the cooked graham cracker crusts, filling to the top.
4. Bake in the preheated 350F oven until hot, 5 to 8 minutes. Refrigerate until chilled for at least 1 hour. When ready to remove, run a knife along the sides before trying to lift it out. To serve, garnish each pie with a key lime slice and a dollop of whipped cream topping. Enjoy!