Key Lime Minis are as cute as they sound! These little tropical bites of heaven offer a big wave of limey, buttery sweetness that you just can’t completely appreciate when eating the full-sized version. And we think they look pretty adorable, so they’re a sweet little touch to any gathering you want to spruce up a bit. Don’t let their good looks fool you, though, these Key Lime Minis really bring the delightful tastes you love so much about the big ones!
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
For the filling:
- 4 ounces full-fat cream cheese, room temperature
- 4 large egg yolks
- 1 (14-ounce) can full-fat sweetened condensed milk
- 1/2 cup key lime juice
- lime wedges, optional, to taste, for garnish
- whipped cream, optional, to taste, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Line a 12-count muffin pan with liners. Additionally, line four cups out of a second 12-cup muffin pan with liners.
Step 3 –In a medium bowl, mix the graham cracker crumbs, the butter, and the granulated sugar together with a rubber spatula until combined, thick, coarse, and sandy.
Step 4 –Press heaping tablespoons of the crust mixture down into each liner, making sure it is tight and compact.
Step 5 –Bake the crusts for 5 minutes.
Step 6 –While the crusts are baking, in a large bowl of a stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until smooth, about 1 minute.
Step 7 –Beat the egg yolks into the cream cheese on high speed, scraping down the sides of the bowl as needed.
Step 8 –Beat the sweetened condensed milk and the lime juice into the filling mixture on high speed until combined.
Step 9 –Evenly pour the filling into the crusts.
Step 10 –Bake the pies until the centers only slightly jiggle, about 15-16 minutes.
Step 11 –Allow the pies to cool to room temperature in the pan set on a wire rack.
Step 12 –Place the pan in the refrigerator to cool, for at least 2 hours and up to 24 hours.
Step 13 –Serve the pies topped with the lime wedges and the whipped cream.
