Mini Key Lime Pies
These Mini Key Lime Pies are the perfect bite-sized version of traditional Key Lime Pie.
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
- 2 large eggs
- 1/3 cup granulated sugar
- 5 Tbsp key lime juice 6-7 key limes
- zest of 1 key lime
- 4 Tbsp unsalted butter melted, 57g
Preheat oven to 350F and line a standard 12 cupcake tin with paper liners.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
Divide crust evenly amongst the 12 liners, approx. 1 heaping Tbsp in each. Press firmly into the bottom of each liner.
Bake for 5-7 minutes. Set aside on cooling rack.
Preheat oven to 300F.
Prepare a bain marie (water bath) on the stove.
Once the water is boiling, place eggs, sugar, key lime juice and zest into a large bowl and begin whisking.
Whisk vigorously over the boiling bain marie until thick and light (approx. 5-10mins). Take on and off bain marie every once in a while to prevent setting/cooking eggs. Alternatively, try using a hand mixer. The mixture is ready when it's light, thick (like pudding), and ribbons form when you run your whisk through it.
Remove from heat and whisk in melted butter.
Pour into pre-baked tart crusts and bake for 5-7minutes until set. The center of the pies should jiggle just slightly the pan is nudged.
Cool completely on a wire rack, then place in fridge for at least 2 hours.
Serve cold, topped with whipped cream if desired.
Calories: 189kcal | Carbohydrates: 20g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 87mg | Potassium: 38mg | Sugar: 13g | Vitamin A: 6.8% | Vitamin C: 2.3% | Calcium: 1.7% | Iron: 3.4%