Key lime pie has always had a special place in my heart because the florida keys are a frequent vacation destination for my family.
Nothing screams warmth/summer/beach quite like the official dessert of the sunshine state so I knew that a batch of mini key lime pies was exactly what I needed to continue on my quest to force warm weather into being through baking. See my post on spring M&M cookies for more on that.
While the original recipe gets its name from the tart key limes found all over the keys, this recipe is made with the more common limes found at the grocery. I’m all about being practical so when I decided I was craving key lime pie this week, I made use of the limes I had on hand rather than go on a mission to find key limes. Also it was cold so I didn’t want to go outside more than was absolutely necessary.
I don’t often encourage using silicon bakeware over other types but for this recipe you are definitely going to want to opt for a silicon muffin tin. It makes pushing the pies out of the muffin tin so easy! Silicons tins get a bad rap sometimes because they cook differently than metal or glass but in this case the cook time is so short that this isn’t an issue. Plus the lime juice and the sweetened condensed milk are reacting to cook the egg yolks anyways to a certain degree so the cook time is more to help thicken the pie. It works for ceviche so why wouldn’t it work for key lime pie? That being said, don’t take this as me advocating for you to not cook your pie. Follow the recipe but make sure to drop this knowledge next time you serve the dish to impress your fellow key lime-enthusiasts.
After devouring a pie (or two), all I want to do is head back to warm weather and lay by the beach to catch up on my newest Book of the Month book! If you love to read and challenge yourself by getting pushed out of your book comfort zone you need to give this a try. This month I’m reading Dead Letters, which Monica warns isn’t your typical thriller but I’m hoping it picks up in the second half and blows me away. TBD.
Since I can’t read by the beach I’ll have to resort to reading with another mini key lime pie, curled up under my favorite blanket while also swatting onyx away from my food. He knows he doesn’t like limes but he still wants to get as close as possible and potentially step all of over it just because. I altered my usual go-to graham cracker crust for these pies by adding in some white chocolate. With the white chocolate in the crust and the sweet whipped cream topping, the sweetness balances out the tartness of the lime flavor in the actual pie.
What’s your favorite warm weather treat? What do you like to bake to pretend like it’s summer? Let me know and I just might make it next!
- 6 slabs of graham cracker cookies
- 2 tablespoons of white chocolate chips, divided
- 3 tablespoons of butter, softened
- 3 egg yolks
- 1 14oz can of sweetened condensed milk
- ½ cup lime juice
- 1 tablespoon + 1 teaspoon of lime zest
- ¾ cup heavy cream
- 3 tablespoons granulated sugar
- Preheat oven to 350 degrees
- Combine 2 tablespoons of white chocolate, the graham crackers and the butter in the bowl of a food processor. Pulse until crackers are a fine dust and mixture feels wet from butter. Divide crust mixture into 9 spots in a silicon muffin tin and press into bottom. Bake for about 10 minutes to get crust crunchy.
- Meanwhile, in a medium bowl whisk together egg yolks and sweetened condensed milk. Mix in lime juice and lime zest. Spoon mixture into the muffin tin on top of the baked crusts. Bake for about 15 minutes, or until centers are set. Remove from oven and let cool completely on rack before refrigerating for at least 3 hours. Remove from muffin tin by pushing up the bottom of each spot and return mini key lime pies to fridge until ready to serve.
- In the bowl of a stand mixer with the whisk attachment, whisk the heavy cream and sugar until stiff peaks form. Scoop or pipe onto mini key lime pies and enjoy!