Mini Key Lime Recipe

Preparation

1. 1

   Make the Graham Cracker Crust

   Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom and up the sides of mini tart pans. Bake for 8-10 minutes until golden. Allow to cool.

2. 2

   Prepare the Key Lime Filling

   In a mixing bowl, whisk together the sweetened condensed milk, fresh key lime juice, and egg yolks until smooth. Pour the mixture into the cooled graham cracker crusts.

3. 3

   Bake the Mini Key Limes

   Bake the mini key lime pies in the oven for 15-20 minutes, until the filling is set but still slightly jiggly in the center. Remove from the oven and let cool at room temperature, then refrigerate for at least 2 hours.

4. 4

   Prepare the Kiwi Sauce

   In a blender, puree the diced kiwi until smooth. Strain through a fine mesh sieve if desired for a smoother texture.

5. 5

   Prepare the Raspberry Sauce

   In a small saucepan, heat the raspberry puree over medium heat until warm. You can add sugar to taste if needed. Remove from heat and let cool.

6. 6

   Serve

   Once the mini key lime pies are chilled, remove them from the pans. Drizzle with kiwi sauce and raspberry sauce, and top with seasonal berries before serving.