Mini Key Lime Pies Recipe

Graham cracker crumbs: These are finely crushed graham crackers used to create the base crust for the pies.

Sugar: Adds sweetness to the crust and balances the tartness of the lime filling.

Melted butter: Binds the graham cracker crumbs together to form a solid crust.

Sweetened condensed milk: Provides a rich and creamy texture to the lime filling.

Key lime juice: Gives the pies their signature tangy flavor. Fresh or bottled key lime juice can be used.

Egg yolks: Help to thicken and set the lime filling during baking.

When pressing the graham cracker crumbs mixture into the muffin tin, use the bottom of a small glass or a measuring cup to ensure an even and compact crust. This will help the mini pies hold their shape and make it easier to remove them from the tin after baking.

• graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and slightly sweet flavor that works well for the crust.

• sugar - Substitute with honey: Honey can provide the necessary sweetness and adds a subtle floral note.

• melted butter - Substitute with coconut oil: Coconut oil can mimic the binding and moisture properties of butter while adding a slight coconut flavor.

• sweetened condensed milk - Substitute with coconut condensed milk: Coconut condensed milk offers a similar sweetness and consistency, suitable for those avoiding dairy.

• key lime juice - Substitute with regular lime juice: Regular lime juice can provide the necessary tartness, though it may lack the unique flavor of key limes.

• egg yolks - Substitute with silken tofu: Silken tofu can provide a similar creamy texture and acts as a good binder in the filling.

• Allow the mini key lime pies to cool completely at room temperature. This ensures that the dessert sets properly and maintains its texture.

• Once cooled, cover each pie with plastic wrap or aluminum foil. This prevents any unwanted odors from the fridge from seeping into your dessert.

• Place the covered mini key lime pies in an airtight container. This adds an extra layer of protection and keeps them fresh.

• Store the container in the refrigerator. These pies can be kept in the fridge for up to 3 days, retaining their delightful flavor and creamy texture.

• For longer storage, consider freezing the mini key lime pies. First, place them on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, wrap each pie individually in plastic wrap and then in aluminum foil. This double wrapping helps to prevent freezer burn.

• Place the wrapped pies in a freezer-safe bag or container. Label with the date to keep track of their freshness.

• When ready to enjoy, thaw the mini key lime pies in the refrigerator overnight. This gradual thawing process helps maintain their creamy consistency.

• For a quicker thaw, you can leave the pies at room temperature for about 30 minutes to an hour. However, avoid microwaving as it can alter the texture.

• Before serving, you can add a dollop of whipped cream or a slice of lime for an extra touch of freshness and presentation.

• Preheat your oven to 325°F (165°C). This lower temperature ensures that the mini key lime pies warm up evenly without overcooking.

• Place the mini key lime pies on a baking sheet. If you have a parchment paper or silicone baking mat, use it to prevent any sticking.

• Cover each pie loosely with aluminum foil. This helps to retain moisture and prevents the tops from browning too much.

• Heat the pies in the oven for about 10-15 minutes. Check them halfway through to ensure they are warming evenly. You want them to be warm, not hot, to maintain the creamy texture of the key lime filling.

• Alternatively, you can use a microwave for a quicker method. Place one or two pies on a microwave-safe plate. Heat on medium power for 20-30 seconds. Check the temperature and continue heating in 10-second intervals if needed. Be cautious, as microwaving can sometimes make the crust soggy.

• If you prefer a crispier crust, use a toaster oven. Set it to 325°F (165°C) and follow the same steps as the conventional oven method. The smaller space of the toaster oven can sometimes yield a better texture for the crust.

• For an extra touch, you can garnish the reheated pies with a dollop of whipped cream and a slice of key lime before serving. This not only enhances the presentation but also adds a fresh burst of flavor.

• Enjoy your reheated mini key lime pies with a cup of coffee or tea for a delightful treat.

• Oven: Used to preheat to 350°F (175°C) and bake the crusts and pies.

• Mixing bowl: Used to combine graham cracker crumbs, sugar, and melted butter, as well as to whisk together sweetened condensed milk, key lime juice, and egg yolks.

• Muffin tin: Used to form the crust and hold the mini pies.

• Whisk: Used to mix the filling ingredients until smooth.

• Measuring cups: Used to measure the graham cracker crumbs, sugar, melted butter, and key lime juice.

• Measuring spoons: Used to measure smaller quantities of ingredients if needed.

• Spatula: Used to press the crust mixture into the muffin tin.

• Cooling rack: Used to cool the crusts and pies to room temperature.

• Refrigerator: Used to chill the pies for at least 2 hours before serving.

Prepare the crust in advance: Mix the graham cracker crumbs, sugar, and melted butter ahead of time and store in the fridge.

Use bottled key lime juice: Save time by using pre-squeezed key lime juice instead of squeezing fresh limes.

Pre-bake the crusts: Bake the crusts the day before and store them in an airtight container.

Mix filling ingredients together: Combine sweetened condensed milk, key lime juice, and egg yolks in one go to streamline the process.

Chill in the freezer: Speed up the cooling process by placing the mini pies in the freezer for 30 minutes instead of refrigerating for 2 hours.