Mini Key Lime Pies

Mini Key Lime Pies 

Crust
1 ½ cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
6 tablespoons (87g) unsalted butter, melted
⅓ cup (67g) granulated sugar

Filling
4 ounces (112g) cream cheese, softened to room temperature
4 large egg yolks
1 (14 ounce) can (396g) sweetened condensed milk
½ cup (120ml) key lime juice (about 15-20 key limes juiced, or bottled key lime juice)
Heavy cream, whipped for topping
optional: lime slices for garnish

You will need: 10 mini pie dishes or two muffin tins lined with 16 muffin liners

Preheat the oven to 350°F (175°C). 

Make the crust: Using a food processor grind the graham crackers sheets into crumbles. Or crush them in a zipped top bag with a rolling pin. Combine the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl. The mixture will be thick, coarse, and sandy. Press about two tablespoons of mixture down into each individual pie dish, making sure the crust is tight and compact. (For muffin tins, you will use a heaping tablespoon per muffin cup.) You might have a little crust leftover. Pre-bake the crusts for 5 minutes. Remove from the oven.

Make the filling: In a stand mixer fitted with a whisk attachment (or a large bowl using a handheld mixer), beat the cream cheese on high speed until smooth, about 1 minute. On medium-high speed, beat in the egg yolks, scraping down the sides of the bowl as needed. Continuing on medium-high speed, beat in the sweetened condensed milk and lime juice until fully combined.

Pour the filling evenly into each crust. Bake for 12-15 minutes or until the centers of the pies only slightly jiggle. Allow the pies to cool at room temperature in the pan set on a wire rack. Once completely cool, place the pies in the refrigerator for at least 2 hours or overnight.

Once chilled, serve the key lime pies cold with whipped cream, and a lime slice if desired.

Adapted from Sally’s Baking Addiction