Mini Key Lime Pies
Ingredients
Graham Cracker Crust
-
7.5
pieces
graham crackers
-
¼
cup
melted unsalted butter
-
¼
cup
granulated sugar
Key Lime Filling
-
5
large eggs
egg whites
-
1
14 ounce can
sweetened condensed milk
-
½
cup
key lime juice
-
¼
cup
lemon juice
-
to taste
whipped cream
-
to taste
fresh lime zest
Instructions
- Preheat the oven to 350°F.
- Process graham crackers in a food processor until fine.
- Combine graham cracker crumbs with melted butter and sugar.
- Add paper liners to a muffin tin and fill each with 1 tablespoon of the crust mixture.
- Bake the crusts for 10 minutes and let cool for at least 15 minutes.
- In a food processor, whip egg whites until foamy.
- Add sweetened condensed milk and mix until combined.
- Mix in key lime juice and lemon juice.
- Fill each crust ¾ full with the key lime filling.
- Reduce oven temperature to 325°F and bake for 14-16 minutes.
- Let cool completely before refrigerating for 4 hours.
- Serve garnished with whipped cream and lime zest.
Nutrition Facts (estimated)
Servings
12 mini key lime pies
Calories
226
Total fat
10g
Total carbohydrates
31g
Total protein
5g
Sodium
107mg
Cholesterol
103mg
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