Mini Key West Key Lime Recipe
Make Mini Key West Key Lime Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the crust
In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
- 2
Form the crust
Press the mixture firmly into the bottom and up the sides of mini tart pans or muffin tins, creating an even layer. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes or until golden brown. Remove and let cool.
Filling Preparation
- 3
Mix the filling
In a medium bowl, whisk together the sweetened condensed milk, key lime juice, egg yolks, and key lime zest until smooth and well combined.
- 4
Fill the crusts
Pour the filling mixture into the cooled crusts, filling them about 3/4 full. Bake in the oven at 350°F (175°C) for 10-15 minutes until the filling is set but still slightly jiggly in the center. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.
Topping Preparation
- 5
Whip the cream
In a chilled bowl, use a hand mixer or stand mixer to whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue to whip until stiff peaks form.
- 6
Serve the dessert
Remove the mini key lime pies from the refrigerator. Top each pie with a dollop of whipped cream and garnish with lime wedges before serving.
