Mini Lime Pies
As we prepared for a month of travel, the last thing I expected to do was bake, but when life (or one of your beautiful friends) gives you a bag of limes, you make these cute little sweet and tangy Lime Pies.
This time we topped them with whipped cream, but if I hadn’t already used all our eggs, I definitely would’ve finished them off with toasted meringue.
It just goes to show that cooking is always a choose your own adventure type of thing.
here’s what you’ll need
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
3 egg yolks
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lime juice
1 tbsp lime zest
whipped cream
here’s what you’ll need to do
Preheat oven to 350 degrees.
Mix graham cracker crumbs, sugar and melted butter until it feels like wet sand at the beach.
Place mix into lined jumbo muffin tins and press firmly into pan to form a crust.
Bake for 8 to 10 minutes.
Set aside to cool.
Meanwhile, make your filling by whisking egg yolks in a bowl until slightly thickened.
Add condensed milk, lime juice and lime zest.
Whisk until smooth and incorporated.
Once pie crust is cool, evenly pour filling into the pan.
Bake again for 10 minutes, then cool for 10 minutes before chilling in the fridge for at least 2 hours.
Good To Know: The filling may still look slightly jiggly when removed from the oven, but it will continue to solidify while cooling.
Top with whipped cream, meringue or nothing at all, and enjoy cool!