Mini Key Lime PiesPosted: February 12, 2009
As a special treat for H, I made him mini key lime pies. He loves key lime pie and I don’t, so unfortunately I don’t always think to make them. But with Valentine’s Day coming up, I thought this was the perfect time. They were easy to make and the perfect serving size for one. I did bake them as an option in the recipe as I didn’t want to have the raw eggs. Also, it is suggested you can freeze these, so they are great make ahead desserts during busy times!
I found this recipe on, Raspberry Eggplant’s Blog.
Makes 10 mini pies
10 graham crackers, finely crushed
5 tablespoons butter, melted and cooled
1 cup cold sweetened condensed milk
4 cold egg yolks
½ cup cold Key lime juice (from about 14-16 Key limes) (You can also mix 1/4 cup each of lemon and lime juice to make key lime juice if you cannot find key limes.)
Top with a bit of whipped cream
Heat an oven to 325º F.
In a small bowl, mix together the graham cracker crumbs and butter and mix well with your fingertips until the butter is evenly distributed and all the crumbs are incorporated. Put 2 heaping tablespoons of the mixture into each of 10 muffin tins. Press the crumb mixture into the bottom of each cup and up the sides to create a crust that is between ¼ and 1/8 inch thick and goes about 1 inch up the sides of the cup. Bake the crusts for 7 minutes, then let them cool completely.
When the crusts are cool, make the filling. Whisk together the cold condensed milk and the egg yolks in a measuring cup until well combined. Slowly stream in the lime juice while gently whisking the mixture; mix just until all the lime juice is incorporated. Pour the mixture into each of the baked crusts and refrigerate until set; this takes quite a few hours – best to leave them in overnight. You can also freeze the pies – either version tastes great (see my above comments on both of the pies I bought from Steve). I froze half of the ones I made and refrigerated the other half. Note: If you are wary of eating these because of the uncooked egg yolks, you can bake the pie for 15 minutes at 325 º F; Steve doesn’t bake his pies and therefore I did not, either.
To get the pies out of the muffin tin (this is the fun part where you get to let out aggression): Wrap a flat cutting board (that is larger than the muffin tin) with plastic wrap. Place the plastic-lined side face-down onto the muffin tin and invert them (aka turn them upside down). Now, take a towel (or a few paper towels) that have been wet with hot water and slightly wrung out. Place the hot towel over each muffin cup to warm it up, rewetting as necessary to reheat the towel. Now lift up both the inverted muffin pan and cutting board underneath it and give it a good whack straight down on the counter. Lift up the muffin pan; all of the mini pies should be out. If not, move the pies that came out onto a plate and repeat the above process. Gently lift each pie off the cutting board, turn them right side up, put them on a plate, and top each one with a bit of whipped cream. Now you are free to devour as many pies as you wish (but one generally suffices).